One of the BEST things about Spring time, in my humble opinion, is the availability of fresh fruit and vegetables 🙂 More specifically, strawberries! Strawberries come in season during the month of May… but who’s counting, right? Who cares that it’s April? Besides, our local grocery store had strawberries AND blackberries on sale. Soooo…. without further adieu, I bring you my families FAVORITE shortcake. Trust me, you’ll love it as much as we do!
Mixed Berry Shortcakes
1 1/2 cups all purpose flour
1/4 cup sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 tsp cinnamon
1/3 cup cold butter
1 egg, slightly beaten
1/2 cup sour cream
2 TBSP cream (you can use milk)
5 cups mixed berries (strawberries, blackberries, blueberries or whatever kind of berries)
3 TBSP sugar
whipped cream (recipe to follow)
Preheat oven to 400F. Lightly grease a baking sheet (or use parchment paper). Set aside. In a medium bowl, combine flour, the 1/4 cup sugar, baking powder, baking soda, cinnamon and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. In a small bowl, combine egg, sour cream and milk or cream. Add wet ingredients to flour mixture, stirring with a fork just until moistened.
Drop dough into 8 mounds onto prepared baking sheet. Bake for 12 to 15 minutes or until golden. Transfer to a wire rack. Let cool.
Mix 5 cups of berries of your choice with 3 TBSP sugar. Do not mash fruit but let sit for 15 minutes so that juices can develop and “marry” together.
When ready to serve, split shortcakes in half and and scoop berries and juice on top of one of the halves and cover with the other half. Serve with whipped cream.
In a chilled mixing bowl, add 1 cup heavy whipping cream, 2 TBSP sugar and 1 tsp vanilla. Beat with electric mixer until soft peaks form. If you like, you can also like 1/4 tsp cinnamon.