Strawberry shortcake is always a favorite, just check out the Lovely Lady Cakes: Anna Boling O’Steen in our Summer Brunch video series, but if you need another great twist on an old favorite try our sweet and sour version with Blackberries. And if you love this delicious cake you can use it with peaches, strawberries and even cherries.
Directions
- In a mixing bowl add the 2 ¼ cup of the flour, salt, sugar, baking soda and butter.
- Use your fingers to cut (break the butter apart and mix it into the flour) the butter into the flour.
- When everything looks like wet sand and one egg and milk to the mixture.
- Take a break from mixing and preheat the oven to 350 degrees.
- Then go back to mixing everything together with a spatula and set the dough aside.
- Lightly flour a cutting board.
- On a floured surface add the dough and lightly knead it into a 1” thickness. Then use a round cookie cutter and cut out 8 circles (you may have to make the scraps into a ball and then reroll it to get all 8).
- Place the rounds on a cookie sheet that has either a nonstick baking sheet or a heavily greased baking sheet (do not use a dark bottomed cookie sheet).
- Take the last egg and whisk it and then use a pastry brush and brush the egg over each round.
- Bake the cakes in a 350-degree oven for 15 minutes.
- In a stand mixer whip the cream to stiff peaks and wash the blackberries and thyme.
- When the cakes are finished cut them in half.
- Then add whipped cream and fresh blackberries and thyme.
- Serve.
