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Pecan Shortcakes with Blackberries

Pecan Shortcakes with Blackberries

Sweet berries and cream look beautiful on a rich, nutty shortcake.

Prep: 15 days Cook: 15 days
Serves: 8 Save

Ingredients (12)

  • 4 cup Fresh Blackberries
  • ½ cup Sugar
  • 2 cup All Purpose Flour
  • ½ cup Pecans, Ground
  • 3 T Brown Sugar
  • 1 T Baking Powder
  • ½ tsp Salt
  • 1 Unsalted Butter Stick
  • 1 tsp Vanilla Extract
  • ½ cup Whole Milk
  • 1 T Turbinado Sugar
  • 1 cup Whipped Cream (optional)
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Directions

  1. Combine blackberries and granulated sugar. Let stand at least 30 minutes.
  2. Preheat oven to 400F. Line a baking sheet with parchment.
  3. Combine flour, pecans, brown sugar, baking powder and salt in a large mixing bowl.  Add butter and using your fingers or a fork, cut butter into the flour mixture until it resembles coarse meal. Add vanilla and milk.
  4. On a lightly floured cutting board, pat dough into a 5 x 9-inch rectangle, 3/4-inch thick. Cut into 8 pieces. Sprinkle turbinado sugar on top.
  5. Place shortcakes on a baking sheet and bake 15 to 18 minutes, until puffed and lightly colored. Cool on a wire rack.
  6. Slice shortcakes into halves horizontally; spoon blackberries and juice between halves and top with whipped cream, if using.