Two-Berry Shortcakes
Classic buttermilk shortcakes topped with a delightful mixture of fresh raspberries and blackberries, finished with homemade whipped cream. These tender, flaky biscuits make the perfect base for a summery berry dessert.
Ingredients
- •2 cups all-purpose flour
- •2 teaspoons baking powder
- •½ teaspoon baking soda
- •½ teaspoon salt
- •2 tablespoons sugar
- •5 tablespoons cold unsalted butter
- •1 cup buttermilk
- •12 oz raspberries
- •6 oz blackberries
- •2 tablespoons sugar
- •1 cup heavy cream
- •1 tablespoon sugar
Cooking Instructions
- 1.
Put oven rack in middle position and preheat oven to 450°F.
10 min
- 2.
Whisk together flour, baking powder, baking soda, salt, and sugar in a large bowl. Blend in butter with your fingertips until mixture resembles coarse meal. Add buttermilk and stir just until a soft, sticky dough forms.
10 min
- 3.
Drop dough in 6 mounds about 2 inches apart on an ungreased large baking sheet and bake until golden, 12 to 15 minutes. Transfer biscuits to a rack and cool to warm, about 10 minutes.
25 min
- 4.
While biscuits bake, gently mash half of berries with 2 tablespoons sugar in a bowl, then stir in remaining berries.
5 min
- 5.
Beat cream together with sugar in a large bowl with an electric mixer until it holds soft peaks.
5 min
- 6.
Carefully cut biscuits in half horizontally and arrange 1 bottom half, split side up, on each of 6 plates. Top each with berries, whipped cream, and other half of biscuit.
5 min
