Mixed-Berry Shortcakes

Directions

Preheat the oven to 425F.

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Grease a baking sheet.

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

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

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

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

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Roll the dough 1/2 inch thick.

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

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

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Sprinkle tops with 1 tablespoon sugar.

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

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

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Using a serrated knife, halve the biscuits horizontally.

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

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