Whether you make this bright berry dessert with just strawberries or my mixed berry sauce, expect to get rave reviews. Bake up a pile of quick shortcake biscuits, layer with whipped cream and top with sweet berries.
Summer is all about produce and what says “Summer” more than a basket of fresh picked berries? I adore strawberry shortcake and recently made this dessert for my father. Next to Key Lime Pie, this is his favorite treat.
First, whip up some heavy cream with a dash of vanilla and a tiny bit of sugar. You do not want a super sweet cream- just a hint of sugar. Then cook up a mess of berries with lemon juice, a tad of water and a quarter cup of sugar.
Add butter to flour and a few other pantry staples to create a simple buttermilk biscuit for the base. The layers of yumminess will have your friends and family asking for seconds, so go ahead and plan to make a big batch of this summer time confection.
SImple Mixed Berry shortcake
- For the cream:
1/2 cup heavy cream
2 tsp sugar
1 tsp vanilla
- For the berries
1 cup raspberries, washed
2 cup blackberries, washed
3 cups strawberries, washed, hulled & sliced, reserve 6 berries for garnish
1/4 cup sugar
2 TBSP lemon juice
1 tsp lemon zest
1/2 cup water
- For the shortcake:
2 3/4 cups all purpose flour
2 TBSP baking powder
1 tsp kosher salt
1/2 tsp baking soda
1/4 cup sugar
3/4 cup unsalted butter, COLD-cut into pieces
1 cup PLUS 1 TBSP buttermilk- cold
1 tsp sugar
- Pre heat oven to 425 degrees. Line a rimmed baking sheet with parchment paper. Set aside.
- In the bowl of a food processor, pulse together for a few seconds flour, baking powder, baking soda salt, sugar. Add in butter and pulse until mixture resembles coarse sand. Turn mixture out into a large bowl. Make a well and slowly pour in buttermilk. With cold hands, mix the flour mixture and buttermilk until a dough comes together. It should be very shaggy and loose.
Turn out on a lightly floured surface. Work the dough into a rough rectangle. Using a bench scraper, fold the dough into thirds, bringing down the top third into the middle and the bottom third into the center as well- like folding a piece of paper to put in an envelope. Wrap in plastic. Chill for 15 minutes.
- While biscuit dough is chilling, combine all ingredients for berry mixture ( all berries through water) in a heavy sauce pan. Bring to a boil then reduce heat to a simmer and let the berries cook, covered for 15 minutes. If mixture becomes too thick, add more water and a bit more lemon juice. You can make this ahead of time and warm up just before assembling the shortcakes.
- In the bowl of a stand mixer, beat cream on medium speed for 1 minute, increase speed and add in vanilla and sugar. Beat on high until loose peaks begin to form- about another 30 seconds. Do not over mix. Keep chilled until time to assemble your shortcakes.
- Remove the dough from the fridge. On a lightly floured surface, unwrap the biscuit dough. With a floured rolling pin, roll out the dough until it is about 3/4 inch thick. With a glass or a biscuit cutter, cut biscuits into 3″-4″ rounds. Place biscuits on prepared baking sheet lined with parchment paper. Brush tops of biscuits with heavy cream and dust with sugar. Bake biscuits for 18-20 minutes or until golden brown and layers are visible. Prior to baking- if the dough gets too warm after rolling out, chill the biscuits for a minute or two.
- To assemble:
Remove biscuits from oven. Once cool enough to handle, slice in half using a serated knife. Place each half on a serving plate. Dollop a generous spoonful of whipped cream onto the bottom half of the biscuit, top with a spoonful of berries. Top with other half of biscuit. Add another serving of whipped cream to the top. Garnish shortcakes with a few reserved strawberries or mint leaves. Serve immediately.