Two Berry Shortcakes Recipe

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Use in season berries to make this delicious dessert.
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  • Biscuits:
  • 2 flour
  • 2 baking powder
  • 1/2 baking soda
  • 1/2 salt
  • 2 sugar
  • 5 cold, unsalted butter, cut into bits
  • 1 well shaken buttermilk
  • Filling:
  • 12 raspberries (approximately 3 cups)
  • 6 blackberries or blueberries (approximately 1 1/2 cups)
  • 2 sugar
  • Cream:
  • 1 well chilled heavy cream
  • 1 sugar
  • Put oven rack in middle position and preheat oven to 450° F.
  • Whisk together flour, baking powder, baking soda, salt, and sugar in a large bowl. Blend in butter with fingertips until mixture resembles coarse meal.
  • Add buttermilk and stir just until a soft, sticky dough forms. Add lemon zest.
  • Drop dough in 6 mounds approximately 2 inches apart on ungreased baking sheet.
  • Bake until golden brown, approximately 12-13 minutes.
  • Transfer biscuits to a rack and cool to warm.
  • While biscuits bake, gently mash half of the berries with 2 tablespoons sugar in bowl, then stir in the rest of the berries.
  • Beat cream together with sugar in a large bowl with an electric mixer until it holds soft peaks.
  • Carefully cut biscuits in half horizontally and arrange one bottom half, split side up, on each of six plates.
  • Top each with berries, whipped cream, the other half of the biscuit and serve.
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