Caroline’s Cobbler/ Shortcut Shortcake
Perfect for anyone who is not a very confidant baker, anyone short on time or just anyone who enjoys a super simple and super scrumptious treat.
After struggling cutting through my shortcakes without making a big crumbly mess last summer I decided I needed to make a change. I reached out for my handy dandy ramekins the next time I was craving shortcake and the results were delicious and much tidier.
To celebrate the Fourth of July, I chose to use blueberries and strawberries for the filling. Any berry mixture will work but July is also blueberry month so why not enjoy?
These cobbler/shortcake beauties smell wonderful out of the oven and only require a few minutes of cooling time before they are ready to serve. While delicious on their own, I also suggest a dollop of freshly whipped cream or a scoop of vanilla ice cream on top. The ice cream starts to melt all over the berries and creates an awesome flavor combination.
Perfect for anyone who is not a very confidant baker, anyone short on time or just anyone who enjoys a super simple and super scrumptious treat.
After struggling cutting through my shortcakes without making a big crumbly mess last summer I decided I needed to make a change. I reached out for my handy dandy ramekins the next time I was craving shortcake and the results were delicious and much tidier.
To celebrate the Fourth of July, I chose to use blueberries and strawberries for the filling. Any berry mixture will work but July is also blueberry month so why not enjoy?
These cobbler/shortcake beauties smell wonderful out of the oven and only require a few minutes of cooling time before they are ready to serve. While delicious on their own, I also suggest a dollop of freshly whipped cream or a scoop of vanilla ice cream on top. The ice cream starts to melt all over the berries and creates an awesome flavor combination.
Ingredients:
Makes 6 Ramekins/ Servings
Filling:
3 cups Blueberries
3 cups Sliced Strawberries (halved or quartered depending on berry size)
Half of Lemon
Bisquik Shortbread:
½ cup Sugar
2 1/3 cups Bisquik mix
½ cup milk
3 tbs. melted butter
Directions:
-Preheat oven to 350 degrees F
-Place berries into a medium size bowl, squeeze the lemon over the berries and toss to coat them.
-Distribute the berries into the ramekins evenly, leaving at least ½ inch of room from the top of the berries to the top of the ramekin edge.
-Mix Bisquik shortcake ingredients together in medium size mixing bowl until just incorporated. Spoon the doughy mixture on top of the berries. *Make sure that the dough is spread equally over the berries to allow for an even baking time.*
-Bake for 15-20 minutes until tops are golden brown.
Happy Fourth of July! Hope you enjoy!
-Caroline Dunbar
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