Mixed Berry Shortcakes with Whipped Cream


6 cups assorted berries (such as boysenberries, blackberries, raspberries, and blueberries), rinsed
1/2 cup granulated sugar
2 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon kosher salt
4 tablespoons unsalted butter (1/2 stick), frozen
2 cups heavy cream
1/2 teaspoon vanilla extract


Heat the oven to 425°F and arrange a rack in the middle. Place a large, clean metal or glass bowl and a clean whisk in the freezer while you prepare the fruit and shortcakes. Combine berries and 1/4 cup of the sugar in a medium bowl. Let sit until sugar dissolves and berries release some juice, at least 10 minutes.

Combine flour, baking powder, 2 tablespoons of the sugar, and the salt in a large bowl and whisk to aerate and break up any lumps. Grate the butter on the large holes of a box grater and add to the flour mixture along with 1 cup plus 1 tablespoon of the cream. Mix briefly with your hands or a wooden spoon until the dough just comes together, about 1 minute. (The dough will be dry and slightly crumbly.)

Turn dough out onto a dry, clean surface and pat into a circle. Using a rolling pin, shape dough to about 3/4-inch thickness. Using a 3-inch biscuit cutter, stamp out as many shortcakes as possible. Reroll and stamp dough until you have a total of 6 shortcakes.

Place shortcakes on a baking sheet and bake until they are puffed and the tops are golden and flecked with brown, about 20 minutes. Remove to a wire rack to cool slightly.

Meanwhile, combine vanilla, remaining 2 tablespoons sugar, and remaining cream in the chilled bowl and whisk with the chilled whisk until thick and fluffy and medium peaks have formed, about 3 minutes.

Split a shortcake in half horizontally and set the bottom half on a serving plate. Scatter berries over the shortcake and top with a dollop of whipped cream. Close with remaining shortcake half and serve. Repeat to make 6 servings.

Recipe shared from:  http://www.chow.com/recipes/12036-mixed-berry-shortcakes-with-whipped-cream