Mixed Berry Shortcake

Story by Natalie
Mixed Berry Shortcake
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So far my summer has gone like this: wake up,  work work work work work (can you hear Rihanna?), cook, edit photos, swim with my kids, do the laundry, fix dinner, get everyone to bed, work some more, and then maybe sleep a little. We’ve had a whirlwind of a two weeks here in the TMP office and quickly realized we were desperately needing to slow down and enjoy the summer and some of our favorite things. It might sound silly, but we had to pull the plug on a few projects to make time for things like swimming, having friends over and of course...berry picking.


This glorious season is all too short and before you know it we will all just be dreaming once again...

Mixed Berry Shortcake
Mixed Berry Shortcake

Every Sunday my family gets together for a long, leisurely lunch at my parents house which usually ends up lasting all day. They live on a gorgeous 2.5 acres with sheep and chickens and are in the process of building the most amazing party barn (more on this in a future post). But by far, my favorite part of my parent’s property is my mom’s extensive (and abundant) garden of which we are fortunate enough to reap the benefits. And what would an amazing garden be without berries? And berries she has...tons of them.

Mixed Berry Shortcake

Every year around this time you can find my kids deep in the bushes, generally shirtless and shoeless, berry stained, with mouths full of whatever they've just picked. To me, this is summer. But sadly, with all of our recent busyness it wasn’t until this past Sunday that I finally found my self barefoot at dusk picking berries with my mom, sister, and kiddos. I realized in this moment the utmost importance of being outside and embracing the bounty that each season has to offer, and just how much I'd been missing as the result of my hectic schedule. I suddenly experienced an overwhelming amount of bliss and gratitude for the simple things, and vowed to make more time for them.

Mixed Berry Shortcake

Whatever your key to summertime happiness is, I encourage you to make time for it. This glorious season is all too short and before you know it we will all just be dreaming once again of warm evenings spent outside, indulging in the bounty of summer with friends and family. And berries, eat as many of those as you can! They will never be as sweet as they are now. There are a thousand and one ways to consume and prepare berries (aside from my favorite of course, which is just eating them straight off the plant), but today we are keeping it simple. We’ve taken our favorite scone recipe (from local restaurant Mother’s Bistro), added buttermilk instead of heavy cream, generously topped the biscuits with fresh whipped cream, and most importantly, completely covered them in a flood of heavenly berries (and when I say flood, I mean it. For the sake of all that’s good, don’t go light on the berries!).

Mixed Berry Shortcake

The moral of today’s story? Don't let yourself get too busy, be barefoot as often as possible, make these biscuits on repeat, eat as many berries as you possibly can, and please, if you know what's good for you, embrace summer.

Mixed Berry Shortcake

Mixed Berry Shortcake

Serves 6

Biscuit

2 1/4 cups flour
1/3 cup sugar
1 tbsp baking powder
11 tbsp (1 stick plus 3 tbsp) cold butter, cut into small pieces
2 tbsp orange or lemon zest
3/4 cup buttermilk, chilled

Whipped Cream

2 cups heavy whipping cream, chilled
3 tbsp sugar
1 tbsp vanilla

Shortcake

6-8 cups variety of seasonal mixed fresh berries
2 tbsp raw sugar
2 tbsp fresh mint, minced

Method

  1. Heat oven to 425°F. In a large bowl, whisk together the flour, sugar, and baking powder until well combined. Or place in a food processor and pulse to combine.
  2. Add butter pieces and toss to coat in flour. Using a pastry blender or a fork, cut the butter into the dry ingredients until the pieces are the size of peas. If using a food processor, cut in the butter by pulsing the mixture 12 times. Dump mixture into a mixing bowl. Add the zest and toss to combine.
  3. Add the cream and stir just until there are no more dry parts. Do not over mix.
  4. Dump the dough onto a lightly floured surface and press to incorporate all the crumbs. Break into 8 equal parts by simply pulling the dough apart.
  5. Arrange the dough pieces 1 inch apart on a parchment paper-lined baking sheet. Bake until turning slightly golden on top, 12-15 minutes.
  6. Place the sugar vanilla and chilled whipping cream into a mixing bowl. Whisk until the cream forms stiff peaks. Or using an electric or stand mixer, whip cream until the cream has stiff peaks.
  7. Place the scones on a platter, dollop with whipped cream, place desired amount of fruit on top of the whip cream, sprinkle with raw sugar and mint.