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Simple Recipes for Every Day

Mixed Berry Shortcake

Mixed berry short cake with whipped cream on a plate
  • Serves: 6
  • Prep Time:  20 min
  • Cook Time:  15 min

Ingredients

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

  • 4 cups seasonal mixed fresh berries
  • 2 tbsp raw sugar
  • 2 tbsp fresh mint, minced

Method

  1. Heat oven to 425°F.
  2. In a large bowl, whisk together the flour, sugar, and baking powder until well combined.
  3. Add butter pieces to the bowl 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 lemon or orange zest and toss to combine.
  4. Add the buttermilk and stir just until there are no more dry parts. Do not over mix.
  5. Dump the dough onto a lightly floured surface and press to incorporate all the crumbs. Break into 8 equal parts.
  6. Arrange the dough pieces 1-inch apart on a parchment paper-lined baking sheet. Bake until turning slightly golden on top, 12-15 minutes.
  7. Place the sugar, vanilla and chilled whipping cream into a mixing bowl. Whisk until the cream forms medium-stiff peaks. Or using an electric or stand mixer, whip cream until the cream has medium-stiff peaks.
  8. 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.