Joy the Baker

Strawberry Blackberry Shortcake

makes 6 servings

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For the berry mixture:

1 pint fresh strawberries, sliced

1 large handful fresh blackberries, cut in half

3 tablespoons granulated sugar

For the whipped cream:

1 1/2 cups heavy whipping cream

3 Tablespoons powdered sugar

1 teaspoon vanilla extract

For the biscuit mixture:

2 cups all-purpose flour

1/4 cup sugar

2 teaspoons baking powder

1/8 teaspoon salt

1/3 cup cold unsalted butter, cut into small cubes

1 large egg

1 teaspoon vanilla extract

1/2 cup heavy whipping cream, plus more for brushing the tops before baking

about 2 Tablespoons of granulated sugar to sprinkle before baking

Slice the strawberries and blackberries and place in a medium sized bowl.  Sprinkle with sugar.  Stir.  Cover and place in the fridge to macerate for at least 2 hours.

In the bowl of a stand mixer, or using simple a bowl and whisk, whip the cream, powdered sugar and vanilla extract together until soft peaks form.  Cover place in the fridge for later.

Now let’s make the biscuits!

Preheat oven to 400 degrees F.  Place a rack in the center of the oven.

In a large bowl whisk together the flour, sugar, baking powder and salt.  In a small bowl whisk together the egg, vanilla extract and heavy cream.  Cut the cold butter into small pieces and, using your fingers, incorporate the butter into the flour mixture.  Work quickly, the butter and flour mixture will look like coarse crumbs.

Make a well in the center of the butter and flour mixture and pour in the wet ingredients.  Mix just until the dough comes together.  Dump out onto a clean, floured surface and bring it together with your hands.  Knead once or twice then pat the dough out into a rectangle roughly 7-inches long, 4 -inches tall and 1-inch thick.  Cut the dough into six equal pieces.

Place the shortcakes onto a parchment lined baking sheet.  Brush the tops of each shortcake with a bit of cream and sprinkle with granulated sugar.  Bake for 15-20 minutes until nicely browned.

Remove from the oven.  Cool completely.

To assemble, cut the shortcakes in half, top with a few spoonfuls of berries and juice, whipped cream and the biscuit top.  Dang good.