Mixed Berry Shortcakes With Vanilla Whipped Cream
Fresh-baked shortcakes topped with sweet, seasonal berries and homemade whipped cream.
Servings: 8 to 10 shortcakes
Ingredients
For the Shortcake Biscuits
- 2 cups unbleached, all-purpose flour
- 1/4 cup sugar
- 1 tablespoon plus 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 6 tablespoons cold, unsalted butter, cut into small pieces
- 1 cup cold heavy cream
- 1 egg, whisked (for egg wash)
For the Berries
- 1 quart fresh strawberries, hulled and quartered (about 3 to 4 cups)
- 1/2 pint blackberries (1 cup)
- 1/2 pint blueberries (1 cup)
- 1/2 lemon, juiced
- 1/2 cup sugar, maybe less depending on the sweetness of the berries
For the Whipped Cream
- 1 cup cold heavy whipping cream
- 1 rounded tablespoon powdered sugar
- 2 teaspoons vanilla extract
Instructions
For the Shortcakes
- Preheat the oven to 375°F.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well mixed.
- Add the butter pieces and, using your hands, work the butter through the dry ingredients until it resembles coarse meal with small peas. Do not overmix.
- Add the cream and use your fingers to "stir" it in to the butter-flour mixture, maybe kneading once or twice, just until the dough has formed a shaggy mass.
- Turn the biscuit dough onto a lightly-floured surface and pat into a flat round. Dust the top of the biscuit dough with flour, and use a rolling pin or the flat of your hand into a 6" circle. The dough will be about 1" thick.
- Use a 2" to 2 1/2" round biscuit cutter to cut out the biscuits. Place them on a baking sheet, leaving at least an inch of space between each. Lightly brush the tops with egg.
- Bake for about 25 minutes until golden brown, rotating halfway. Let cool slightly before serving.
For the Berries
- Combine the hulled, quartered strawberries, blueberries, and blackberries in a mixing bowl. Add the sugar and lemon juice. Toss and let sit for at least 30 minutes, or up to two hours.
For the Whipped Cream
- Whip the cold, heavy cream to soft peaks. (Pro tip: Heavy cream will not whip up unless it is very cold.)
- Add the sugar and vanilla. Continue to whip until medium-stiff peaks form. Do not over-whip the cream or it will look grainy. Refrigerate until use.
To Assemble and Serve
- Split the biscuits in half and place the bottom half on the dish. Spoon a generous amount of berries (with some juice) onto the biscuits. Top with the other biscuit half and a dollop of whipped cream. Serve immediately.
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
