Berry Shortcakes Recipe

By mamacasma

Cream replaces butter in these cakey biscuits that are a prime choice for pairing with any berries you like: strawberries, raspberries and/or blueberries. If preparing it for adults, go for the Grand Marnier—it adds a sumptuous kick.

Ingredients

• 1 16-oz container strawberries, halved (or quartered, if large)
• 2 6-oz containers blueberries
• 1 6-oz container raspberries
• 1 tsp grated orange zest
• 1 Tbsp Grand Marnier or other orange liqueur (optional)
• 1/2 cup plus 2 Tbsp sugar
• 2 cups all-purpose flour
• 1 Tbsp baking powder
• 1/2 tsp kosher salt
• 2 1/2 cups heavy cream

Preparation

Step 1

1. Heat oven to 425°F. Line a large baking sheet with parchment paper. In a large bowl, toss the berries, orange zest, orange liqueur (if using) and ¼ cup of the sugar. Let sit, tossing occasionally, for at least 30 minutes (or refrigerate for up to 4 hours).

2. Meanwhile, in a large bowl, whisk together the flour, baking powder, salt and ¼ cup of the sugar. With a fork, gently stir 1½ cups of the heavy cream into the flour mixture, mixing until just incorporated (do not overmix).

3. Drop 8 large mounds of dough (about ¼ cup each) onto the prepared baking sheet, spacing them 2 in. apart. Sprinkle with 1 Tbsp of the sugar and bake until golden brown, 15 to 18 minutes; transfer to a wire rack to cool.

4. Meanwhile, with an electric mixer, beat the remaining cup of cream and remaining sugar in a medium bowl until soft peaks form. Split the biscuits in half. Place the bottoms on plates or on a platter. Top with the whipped cream, berries, and the tops of the biscuits. Serve immediately.

Tip: The biscuits can be stored at room temperature in a resealable bag or container for up to 3 days. Before serving, warm the biscuits in a 425°F oven for 5 minutes. Let cool, then split and top as directed.