Summer berries are abundant right now, stock up, and don't hesitate to shake-up this recipe by adding a variety of different berries that are in season.
Mixed-Berry Shortcakes with Vanilla Whipped Cream
Recipe from Bon Appetit
Ingredients for Biscuits:
3 cups all purpose flour
6 tablespoons sugar
5 teaspoons baking powder
3/4 teaspoon salt
3/4 cup (1-1/2 sticks) chilled unsalted butter,cut into 1/2-inch cubes
1/2 cup plus 2 tablespoons chilled heavy whipping cream
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/4 cup chilled buttermilk
Ingredients for Whipped Cream and Berries:
2-1/4 cups chilled heavy whipping cream
5 tablespoons powdered sugar
1-1/4 teaspoons vanilla extract
12 ounces strawberries, quartered
2 -1/2 pint containers raspberries
2-1/2 pint containers blueberries
3 tablespoons sugar
Note: Use what berries that you have available. We included blackberries.
Directions for Biscuits:
Preheat oven to 400 F. Line baking sheet with parchment paper. Whisk first 4 ingredients in large bowl. Add butter. Cut in until coarse meal forms. Whisk 1/2 cup cream, 1 egg, and extracts in small bowl; mix into dry ingredients. Gradually add buttermilk; toss until moist clumps form. Gather dough into ball; flatten into disk.
Press dough out on floured surface to 9-inch round. Cut out 2-1/2- inch-diameter rounds. Gather scraps and repeat, cutting total of 12 rounds. Place on prepared sheet. Whisk 1 egg and 2 tablespoons cream in small bowl for glaze. Brush some on rounds.
Bake biscuits until golden and tester inserted into center comes out clean, about 18 minutes. Transfer to rack and cool.
Directions for Whipped Cream and Berries:
Beat cream, powdered sugar, and vanilla in large bowl until peaks form. Toss berries and 3 tablespoons sugar in another large bowl; let stand until juices form.
Halve biscuits. Place bottoms in bowls. Top with berries, then cream and tops.