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Mixed-Berry Shortcakes

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Member since 2006

Serves 6 | Prep Time | Cook Time 12 to 15


4 cups mixed berries (blueberries, raspberries and/or sliced strawberries)
4 tablespoons sugar
1 3/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 1/4 cups heavy cream

Preheat the oven to 425F.

Grease a baking sheet.

Gently toss the berries with 1 tablespoon sugar and let stand.

In a large bowl, mix the flour, baking powder, salt and 1 tablespoon sugar.

Make a well in the center and pour in 1 cup cream. Using a fork, stir until just blended.

Scrape out the dough onto a floured surface; knead gently 8–10 times.

Roll the dough 1/2 inch thick.

Using a round cutter, cut out 6 biscuits, rerolling the scraps as necessary.

Transfer biscuits to the prepared baking sheet and brush tops with 2 tablespoons cream.

Sprinkle tops with 1 tablespoon sugar.

Bake the biscuits for 12–15 minutes or until the edges are golden.

Beat the remaining 1 cup plus 2 tablespoons cream and 1 tablespoon sugar at high speed until soft peaks form.

Using a serrated knife, halve the biscuits horizontally.

Place a generous spoonful of berries on each biscuit bottom, then top with whipped cream and biscuit tops.

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