Strawberry-Blackberry Shortcakes

I love a fabulous fruit dessert in the summer. It is the time of year nature is at its best and fresh, local fruit is succulent and sweet. As my daughter says, the strawberries are red “all the way inside,” a sure sign of freshness to me. One thing I like to make a lot are strawberry shortcakes. When I made them recently I decided to make them even more flavorful by tossing in my fresh blackberries as well. You could really do this with any kind of fruit, blueberries, raspberries or cherries would work just as well. Happy Summer! —

Strawberry-Blackberry Shortcakes

2 c. all-purpose flour

1 T. sugar

1 T. baking powder

1 t. Kosher salt

1 1/2 sticks unsalted butter, cut into squares
and frozen for 15 minutes

2 large eggs, lightly beaten

1/2 c. heavy cream

1 egg 2 T. milk beaten together for egg
wash

6-8 large strawberries, washed, hulled and
cut into 3-4 pieces

1 pint fresh blackberries

1 c. heavy cream

1 T. sugar

1.
Preheat oven to 400%uFFFDF.
2. In a mixer fitted with the paddle attachment add flour, sugar, baking powder
and salt. Stir the ingredients with a whisk a few times to make sure they are
evenly incorporated. With the mixer on low, drop in the butter pieces and keep
mixing until the dough forms small pebbles.
3. Beat the egg and cream in a measuring cup and pour into the butter and flour
mixture. Turn the mixer on low and mix until just blended. Do not overbeat.
4. The dough will be sticky, turn it out onto a well-floured surface. Press it
down until it is 3/4″ thick and cut out 7-8 biscuits with a 2 1/2″
fluted cutter. If you want to use a cutter that is smaller or larger, that is
OK, too.
5. Place the biscuits onto baking sheet lined with parchment or silpat. Brush
egg wash over biscuits. Bake for 18-20 minutes or until outsides are crisp and
insides are baked through. Cool in a wire rack.

6.
To assemble the shortcakes: Whip the cream and sugar together until it holds
soft peaks. Split each biscuit with a fork, pile in the desired amount of
strawberries and blackberries, top with a dollop of whipped cream.

Kelsey, The Naptime Chef