Description
I have been making this recipe for berry shortcake every fourth of July for over ten years. Strawberry shortcake is one of those desserts that everyone likes, so I can’t believe people settle for anything less than this version.
Ingredients
- 4 cups Strawberries, Rinsed, Hulled, And Quartered
- 2 cups Blueberries
- 1-¼ cup Sugar, Plus 2 Tablepoons, Divided
- 3 cups All-purpose Flour
- 4 teaspoons Baking Powder
- ¾ teaspoons Salt
- 12 Tablespoons Cold Unsalted Butter (cut Into Small Pieces)
- 2 Large Eggs
- 2 cups Heavy Cream, Divided
- ½ teaspoons Vanilla Extract
Preparation
Preheat oven to 375ºF.
Toss berries with 3/4 cup sugar and set aside, stirring occasionally.
Using a food processor, pulse flour, baking powder, 1/2 cup sugar, and salt until combined. Add small cubes of butter and pulse about 10-12 times until there are some pea-size bits of butter remaining.
Whisk eggs and 1/2 cup cream and pour into the flour mixture. Pulse 25-30 times until large clumps begin to form.
Using a 1/2-cup measuring cup, form the dough and tap out onto a baking sheet. Recipe should yield 8-10 biscuits. Bake for 15–20 minutes, until lightly golden. Transfer to a rack to cool.
While those bake, beat remaining 1 1/2 cups cream, 2 tablespoons of sugar, and vanilla until soft peaks form.
To serve, either slice biscuits and half or serve whole. Top with berries, their liquid and some whipped cream.
