Mixed Berry Shortcake

Mixed Berry Shortcake
I am not one to dress up in theme for a holiday. Just because I don’t don a costume doesn’t mean I am any less enthusiastic, but now as a parent, I feel it’s my duty to have my little guy appropriately decked out. While running errands last week, I made an extra stop to buy a red and white striped t-shirt, so W. will be fun and festive for the 4th.

That patriotism has found its way into my kitchen in the form of mixed berry shortcake. These red, white and blue creations celebrated the good old USA while showcasing the beautiful berries that are in season. I used a combination of strawberries, blueberries and raspberries with these sweet crumbly biscuits and whipped cream.

Mixed Berry Shortcake
Adapted from Martha Stewart Kids Summer 2002

Serves 6

For berries
4 cups berries (strawberries—hulled & quartered, blueberries, raspberries)
Juice of 1 lemon
1/4 cup granulated sugar

For biscuits
2 cups all-purpose flour plus more for worksurface
6 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled
1 cup plus 1 tablespoon heavy cream
1 large egg

For whipped cream
1/2 cup heavy cream

Combine the berries, lemon juice and sugar in a large bowl. Let them sit at room temperature for 1 hour.

Preheat the oven to 375 degrees F. Line a sheet pan with parchment.

For the biscuits, combine the flour, sugar, baking powder and salt in a large bowl. Cut in the butter using a fork or pastry blender until the mixture resembles coarse crumbs. Stir in 1 cup heavy cream to form a shaggy dough. Turn out the dough on a lightly floured worksurface and pat into a 6-inch square about 1 inch thick. Use a 2-1/2-inch round cutter to cut out 4 biscuits. Pat the scraps together and cut out 2 additional biscuits. Transfer the biscuits to the prepared sheet pan. Whisk the egg and 1 tablespoon heavy cream and brush the tops of the biscuits.

Bake for 25 minutes until golden brown. Transfer to a wire rack to cool until warm.

Before serving, whisk 1/2 cup heavy cream in a large chilled bowl until soft peaks form. Cut the biscuits in half. Spoon whipped cream on the bottom halves of the biscuits and top with berries and the remaining biscuit halves.




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