The Friday Baking Project

Fresh Berry Shortcakes

Yield: 6 shortcakes

# of Servings: 6

Method: Biscuit

Ingredients:

Shortcake Biscuits: 

2 cup (9.3 oz / 263 g) pastry, or all-purpose flour

1 tbl (.5 oz / 14 g) baking powder

¾ tsp salt

3 tbl (1.35 oz / 38 g) sugar

8 tbl (4 oz / 113 g) unsalted butter, frozen

1 large egg

½ cup + 1 tbl half and half

1 egg white

Demerara sugar, as needed

Berries: 

3 pints fresh strawberries, room temperature

1 tbl fresh lemon juice

¼ cup + 1 tbl sugar (to taste)

2 pints fresh blueberries

Whipped cream: 

1 ½ cup heavy cream

1 tsp vanilla extract

3 tbl sugar

Special tools and equipment needed:

• Box grater
• Pastry blender
• 2 ¼” round biscuit cutter
• ¼ sheet pan or small cookie sheet 
• Silpat or parchment liner
• Pastry brush

Pre-recipe preparations:

• Freeze butter 
• Rinse strawberries and blueberries, thoroughly dry
• Pre-heat oven to 425 °F

Directions:

Shortcake biscuits: 

1. Thoroughly whisk together the dry ingredients in a large mixing bowl.
2. Using the large holes on the box grater, grate the butter¹ . Add to the dry ingredients.
3. Use the pastry blender for about 20 seconds to complete blending the butter into the dry ingredients.
4. Add the egg to the half and half and whisk to combine.
5. Make a well in the dry ingredients and pour in the liquid. Mix together just until a dough starts to form. Add drops of additional half and half if necessary to moisten any dry parts of the dough.
6. Knead lightly two times just enough to make a cohesive dough.
7. Pat into ¾” thick rectangle, about 7 ½” by 7″. A perfect rectangle is not necessary. 
8. Using a 2 ¼” round cutter, cut six biscuits and place them on the silpat or parchment lined baking sheet. 
9. You can re-roll the dough (or mush it together) to make one or two additional biscuits, but they will not be as tender. 
10. Brush with lightly beaten egg white and sprinkle with the Demerara sugar.
11. Bake for between 10 and 12 minutes, until tops are a light golden brown and the biscuit feels just firm to the touch.
12. Remove from the pan and place on a cooling rack. 

Fresh berries: 

1. Hull and quarter the cleaned strawberries. Gently toss with sugar and lemon juice. Depending on the sweetness of the strawberries, another tablespoon or two of sugar may be required. 
2. Allow the strawberries to sit for 20 minutes. 
3. In two decorative bowls, place strawberries with the accumulated juice and the blueberries.

Whipped cream: 

1. In a chilled bowl, whip the heavy cream with the vanilla and sugar just until soft peaks.
2. Place in decorative bowl. 

Assembling shortcakes:

1. Using a small serrated knife, split the shortcake biscuit in two. Place the bottom half on a plate or bowl.
2. Spoon strawberries along with some syrup onto the bottom. Sprinkle with blueberries.
3. Add a good dollop of whipped cream. 
4. Cover with the biscuit top, add one or two strawberry quarters.