Berry Shortcakes

By bweber

Ingredients

• 3 cup(s) all-purpose flour
• 1 Tablespoon(s) baking powder
• 1/2 teaspoon(s) kosher salt
• 1/4 cup(s) granulated sugar
• 3 tablespoon(s) granulated sugar
• 3/4 cup(s) (1 1/2 sticks) very cold unsalted butter, cut into small cubes
• 1 cup(s) very cold whole milk
• 1 teaspoon(s) pure vanilla extract
• 1 cup(s) very cold heavy cream
• 2 tablespoon(s) very cold heavy cream
• 1 pound(s) fresh strawberries, sliced
• 6 ounce(s) fresh raspberries
• 2 pint(s) chocolate chip ice cream

Preparation

Step 1

Heat oven to 425 degrees F and line a large baking sheet with parchment paper. In a large bowl, whisk together the flour, baking powder, salt, and 1/4 cup sugar. Add the butter and rub between your fingers until the mixture resembles fine bread crumbs.

Combine the milk and vanilla. Using a large fork, gradually add the milk to the flour mixture, stirring and folding until just combined (do not overmix).

Drop 8 large mounds of dough on the prepared baking sheet, spacing them 1 inch apart. Brush with 2 tablespoon cream and sprinkle with 1 tablespoon sugar. Bake, rotating the baking sheet halfway through cooking, until light golden brown, 20 to 22 minutes. Transfer to a wire rack to cool.

Meanwhile, in a medium bowl, gently toss together the strawberries, raspberries, and the remaining 2 tablespoons sugar. Let sit for 10 minutes. Using an electric mixer, whisk the remaining cup of cream until stiff peaks form, about 2 minutes.

Split the shortcakes, top the bottom halves with the ice cream, whipped cream, and berries, then sandwich with the tops.