Berry Shortcakes with Whipped Cream Cheese

By LRay

Martha Stewart Living, July/August 2013, Pages 144-5.

This recipe makes four blueberry and four strawberry shortcakes. If you
prefer to make just one flavor, simply double the amount of whichever
berry you choose, and don't divide the dry ingredients between two
bowls. The shortcakes are best the day they are made.

Ingredients

• Nonstick cooking spray
• 1 1/2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 3/4 teaspoon coarse salt
• 1 3/4 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 stick cold unsalted butter, cut into small pieces
• 8 ounces cream cheese, 2 ounces cold, 6 ounces room temperature
• 2 ounces blueberries (about 1/3 cup), plus more for serving
• 2 ounces strawberries, hulled and diced (about 1/3 cup), plus more for serving
• 3/4 cup well-shaken buttermilk
• 1/3 cup confectioner's sugar, plus more for serving
• 1 1/4 cups heavy cream

Details

Adapted from marthastewart.com

Preparation

Step 1

1. Coat 2 parchment-lined baking sheets with cooking spray. Whisk
together flour, granulated sugar, salt, baking powder, and baking
soda in a large bowl. Incorporate butter and cold cream cheese into
flour mixture with a pastry cutter or your fingers until mixture re-
sembles coarse meal. Transfer to freezer and chill 30 minutes.

2. Preheat oven to 425•, with racks in upper and lower thirds. Transfer
half of flour mixture to another large bowl. Add blueberries to 1 bowl and strawberries to other bowl. Gradually stir 6 tablespoons buttermilk
into 1 bowl, gently folding with a rubber spatula until a sticky dough
forms. (Do not overmix.) Divide dough into 4 even mounds and place 2 inches apart on 1 baking sheet. Repeat with second mixture, remaining 6 tablespoons buttermilk, and other baking sheet. Bake, ratating halfway through, until shortcakes are golden brown, about 20 minutes. Let cool on baking sheets 5 minutes, then transfer to wire racks to cool completely.

3. Meanwhile, beat together remaining 6 ounces cream cheese and confectioner's sugar with a mixer on medium speed until smooth. Gradually add cream, beating just until mixture becomes smooth and thick, about 1 minute. (Do not overbeat.) Serve alongside shortcakes and berries, with confectioner's sugar for sprinkling.