We're having our way with a classic here, say hello to blueberry strawberry shortcakes! Holiday ready thanks to the addition of plump blueberries and a little zing from balsamic vinegar and herbs.
- 2 cups all purpose flour
- 1/2 cup cake flour
- 1 Tbsp baking powder
- 1/4 cup sugar
- 1 tsp kosher salt
- 4 Tbsp vegetable shortening, cold, cut into 1/2 inch pieces
- 4 Tbsp unsalted butter, cold, cut into 1/2 inch pieces
- 1/2 cup buttermilk
- 1/3 cup heavy cream
- 2 Tbsp unsalted butter, melted
- 1 Tbsp turbinado sugar
- 1/2 cup sugar
- 2 Tbsp balsamic vinegar
- 1 pint strawberries, hulled and sliced
- 1 pint blueberries
- 1 Tbsp fresh basil, shredded
- 1 Tbsp fresh mint, shredded
- 1 1/2 cups heavy cream
- 1/3 cup confectioners sugar
- 2 tsp vanilla extract
-
Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
-
Whisk together the flours, baking powder, sugar and salt. Add the butter and shortening and mix with your fingers until you have coarse meal.
-
Stir in the buttermilk and cream until just combined.
-
Turn the dough onto a lightly flour surface and knead until the dough just comes together.
-
Lightly roll the dough to 1 inch thickness and cut out rounds with a 3 inch cookie cutter (flat or scalloped edge). Be sure you don't twist the cutter, just press down and pull up to insure that you get a good rise.Gently gather and reform the scraps to cut the last two biscuits.
-
Place biscuits on the prepared sheet at least 1 inch apart. Brush with the melted butter and sprinkle with turbinado sugar.
-
Bake until risen and golden, about 20-22 mins. Cool on a wire rack.
-
While the biscuits are baking, prepare the berries. Whisk the sugar and vinegar together. Fold in the berries and let stand for at least 15 mins.
-
Stir in basil and mint.
-
Whip the heavy cream with a whisk or with the whip attachment of an electric mixer.
-
Beat until you have soft peaks, then gradually add the sugar while whipping. Add the vanilla. Continue whipping until you have stiff peaks.
-
Halve each biscuit with a fork. Spoon some berries over the bottom half, then top with a scoop of whipped cream. Place the top half of the biscuit on the whipped cream and serve immediately.
- Be sure not to over-work the biscuit dough so the crumb is delicate, not tough.
- Gently reform the scraps after cutting out the biscuits to make the remaining biscuits.
- Don't twist the cookie cutter when cutting out the biscuits as a smooth cut will ensure a good rise as they bake.
- Turbinado sugar is my favorite for topping the biscuits as it gives a good crunch, but granulated sugar can be used in a pinch.
- I love the combination of basil and mint for the macerated berries, but you can omit the herbs if you prefer.
- While the components for these shortcakes can be made in advance, don't put them together until right before serving so the biscuits don't get soggy.