Berry Barley Shortcake
Treat yourself this summer with an indulgent Berry Barley Shortcake! This delicious treat is a classic dessert made even better by the addition of barley flour.
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Servings: 6 servings
Ingredients
- 1 cup whole barley flour
- 1 cup all-purpose flour
- 1/3 cup granulated sugar
- 1 Tbsp baking powder
- 1 tsp grated lemon rind
- 1/2 tsp salt
- 1/2 cup butter or margarine
- 1 egg, beaten
- 1/2 cup milk (approximately)
- 1 cup whipping cream
- 1 Tbsp icing sugar
- 6 cups mixed fresh berries (sliced strawberries, raspberries, Saskatoons or blueberries)
Instructions
- In medium bowl, combine barley and all-purpose flours, sugar, baking powder, lemon rind and salt. Cut in butter until mixture resembles coarse crumbs. Add egg and enough milk to moisten dry ingredients. Shape dough into six mounds on a greased baking sheet.
- Bake at 450°F (230°C) for 12 to 15 minutes or until golden brown.
- Whip cream, adding icing sugar. Split cakes in half horizontally; fill and top with berries and whipped cream.
Nutrition Facts
Berry Barley Shortcake
Serving Size
1 serving
Amount per Serving
Calories
560
% Daily Value*
Fat
32
g
49
%
Saturated Fat
19
g
119
%
Cholesterol
129
mg
43
%
Sodium
553
mg
24
%
Potassium
283
mg
8
%
Carbohydrates
63
g
21
%
Fiber
9
g
38
%
Sugar
23
g
26
%
Protein
8
g
16
%
* Percent Daily Values are based on a 2000 calorie diet.