Photography by Julie Bidwell
Q: My kids love berry-picking season. What’s the best use for our fresh fruit?
A: The best strategy for using ripe berries is to eat them as quickly as you’re able (assuming you haven’t consumed a pint before the prep begins). Combining them with freshly whipped cream and shortcake may not seem like the most innovative idea, but this recipe is a classic for a reason. Set up an assembly station and let your family or guests enjoy summertime eating at its best.
MIXED BERRIES + CREAM SHORTCAKE
Yields 18 shortcakes
4 cups cake flour
2 tablespoons baking powder
1/2 teaspoon baking soda
2/3 cup milk
1 1/3 cups cream, more for brushing
1 1/2 sticks room temperature butter
1/2 cup superfine sugar, more for dusting
2 pints blueberries
1 quart strawberries
1 pint raspberries
1 pint blackberries
1/4 cup seedless strawberry jam
2 cups heavy or whipping cream
3 tablespoons confectioners’ sugar
Preheat oven to 425 degrees.
In a large bowl, mix flour, sugar, baking powder and baking soda. Stir in the butter and gradually add in the milk and cream until a soft dough forms. Gently knead the dough, then cut dough into 3-inch rounds on a lightly greased baking sheet.
Brush the biscuits with cream and sprinkle with sugar before cooking.
Bake at 425 degrees for 10-12 minutes. Cool on a wire rack.
Meanwhile, in a large bowl, toss to combine all the berries with strawberry jam. Set aside.
Pour the cream into the bowl of a stand mixer and beat on medium-high speed until thickened, then add the confectioners’ sugar. Continue beating until soft peaks form. Cover and refrigerate until ready to use (up to 1 day in advance).
To serve, slice biscuit in half and set top aside. Layer bottom biscuit, whipped cream and berries, then top with remaining biscuit half. Dust with a sifting of confectioners’ sugar to garnish.