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Blackberry Shortcake
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Indulgent blackberry shortcake with buttery cream biscuits and fluffy whipped cream
Ingredients:
  • Blackberries:
  • 2 to 2 1/2 pounds blackberries (6 to 8 cups), gently rinsed if fresh, defrosted if frozen (save any juices that come from defrosting!)
  • 1/4 cup to 1/2 cup sugar (to taste, depending on the tartness of the berries)
  • 1 teaspoon lemon juice
  • 1/2 teaspoon lemon zest
  • Biscuits:
  • 3 cups flour
  • 3 tablespoons sugar
  • 4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 8 tablespoons cold butter, cut into small cubes
  • 1 1/2 cups heavy cream
  • 1 teaspoon vanilla extract
  • Whipped Cream:
  • 1 cup heavy whipping cream
  • 2 teaspoons powdered sugar
  • A few drops vanilla extract
Instructions:
  • Prepare the berry mixture: In a large bowl, combine blackberries and sugar. Gently mash half of the berries with a potato masher to release their juices. Add lemon juice and zest, then let it sit for 20 minutes to an hour to allow the berries to macerate and release their natural juices.
  • In a large bowl, vigorously whisk together the flour, sugar, baking powder, and salt. Add chilled butter cubes and use your fingers, a fork, pastry cutter, or food processor to break up the butter until the largest pieces are pea-sized.
  • Pour the cream and vanilla into the well in the flour mixture. Use a fork to gently mix until the dough just comes together, with a shaggy appearance. Transfer to a clean surface and knead a few times to form a loose ball. Avoid overmixing or over-kneading.
  • Shape into a perfect square and cool: Place the ball on a small tray or baking sheet and shape it into an 8-inch by 8-inch square. Cover with plastic wrap and chill in the refrigerator for 15 to 20 minutes.
  • Preheat your oven to 425°F. After the dough has chilled, cut it into 9 even squares and place them evenly spaced on a baking sheet.
  • Bake the biscuits at 425°F until they are beautifully browned, for approximately 18 minutes.
  • As the biscuits bake, pour cold heavy whipping cream into a chilled large bowl. Add powdered sugar and a hint of vanilla extract. Use a hand mixer to whip until soft peaks form. Refrigerate until serving.
  • To serve the shortcakes, gently split a biscuit in half and place the bottom half in a bowl or dessert plate. Add a generous scoop of mixed berries with their juices, then top with the other half of the biscuit and a generous dollop of whipped cream. Enjoy!

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