Strawberry-Blueberry Short Cake

Ingredients:

For Shortcake:

• 2 cups all-purpose flour

• 1 cup white sugar

• 4 teaspoons baking powder

• ½ teaspoon salt

• ½ cup cold butter, cubed

• ⅓ cup milk

• 1 large egg 

  For Fruit and Topping:

• 1 pound fresh strawberries, sliced

• 1/4 Cup Sugar

• 1 pound blueberries

• 1 Cup Whipping Cream (or heavy cream)

  
  

  Directions:

  1. Preheat the oven to 450 degrees F. Grease an 8-inch baking pan.

  2. Sift flour, sugar, baking powder, salt, and nutmeg together in a large bowl.

  3. Cut in butter with 2 knives or a pastry blender until mixture resembles coarse crumbs. 4. Beat together milk and egg in a small bowl; stir into flour mixture until batter is just blended.

  5. Spread batter in the prepared baking pan.

  6. Bake in the preheated oven until golden brown, about 15 minutes.

  7. Cool in the pan for 10 minutes on a wire rack.

  8. Slice strawberries and add the sugar and blueberries. Let sit for 2 hours or overnight to create juices!

  9. Slice the shortcake and top with the fruit mixture and whipped cream!