Berry Shortcake Recipe Berry Shortcake Recipe

Heat oven to 425°F. Have an 8-inch round cake pan ready.2. Put frozen berries in a strainer set over a small saucepan; thaw at room temperature.3. Meanwhile mix flour, 1⁄4 cup sugar and the pumpkin-pie spice with a fork. Add 1 cup of the cream and stir just until dry ingredients are moistened. Using a rubber spatula, spread dough (it’s sticky) evenly in ungreased pan.4. Bake 15 minutes or until a pick inserted near center comes out clean. Cool completely in pan on a wire rack. Invert cake on rack, then invert again, right side up on serving platter.5. Put thawed berries in a small bowl. Add 1 tablespoon of the sugar to berry juice (you should have about 1⁄4 cup). Stir over low heat 2 minutes or until sugar dissolves. Pour over berries.6. Up to 1 hour before serving: Split shortcake in half horizontally using a serrated knife. Carefully remove top layer (shortcake is delicate) and set it aside. Pour berry mixture over bottom layer.7. Beat 1 cup cream in a medium bowl with an electric mixer on medium speed until frothy. Increase speed to high; gradually add remaining 1 tablespoon sugar and beat until soft peaks form when beaters are lifted. Spoon evenly over berries. Cover with remaining cake layer and refrigerate until serving.8. Cut with a serrated knife into 8 wedges.

Heat oven to 425°F. Have an 8-inch round cake pan ready.2. Put frozen berries in a strainer set over a small saucepan; thaw at room temperature.3. Meanwhile mix flour, 1⁄4 cup sugar and the pumpkin-pie spice with a fork. Add 1 cup of the cream and stir just until dry ingredients are moistened. Using a rubber spatula, spread dough (it’s sticky) evenly in ungreased pan.4. Bake 15 minutes or until a pick inserted near center comes out clean. Cool completely in pan on a wire rack. Invert cake on rack, then invert again, right side up on serving platter.5. Put thawed berries in a small bowl. Add 1 tablespoon of the sugar to berry juice (you should have about 1⁄4 cup). Stir over low heat 2 minutes or until sugar dissolves. Pour over berries.6. Up to 1 hour before serving: Split shortcake in half horizontally using a serrated knife. Carefully remove top layer (shortcake is delicate) and set it aside. Pour berry mixture over bottom layer.7. Beat 1 cup cream in a medium bowl with an electric mixer on medium speed until frothy. Increase speed to high; gradually add remaining 1 tablespoon sugar and beat until soft peaks form when beaters are lifted. Spoon evenly over berries. Cover with remaining cake layer and refrigerate until serving.8. Cut with a serrated knife into 8 wedges.