MIXED BERRY SHORTCAKES

Prep Time: 1 Hour
Yields: 6 Servings

Comment:
This dessert is best served with a wheat beer.

Ingredients for Shortcakes:
1½ cups flour
¼ cup sugar
1 tbsp baking powder
¼ tsp salt
6 tbsps butter, softened
¾ cup heavy cream
¼ cup flour for dusting
1 tsp sugar

Method for Shortcakes:
Preheat the oven to 375°F.  In a large mixing bowl, combine the 1½ cups flour, ¼ cup sugar, baking powder and the salt.  Add the butter and cut it into the flour mixture using your fingers until the mixture forms into fine crumbs.  Add the cream and stir until a soft dough comes together.  On a lightly floured work surface, knead the dough until smooth.  Dust the surface with more flour and roll the dough out into a 4” X 8” inch rectangle.  Cut dough into 6 smaller, equal rectangles.  Space the rectangles 2 inches apart on a large non-stick baking sheet. Sprinkle evenly with 1 teaspoon sugar.  Bake until the shortcakes are a deep, golden brown color, 20–25 minutes. Let cool on the baking sheet for at least 15 minutes.

Ingredients for Filling:
4 cups mixed berries
3 tbsps sugar, divided
¾ cup heavy cream
½ tsp vanilla extract

Method for Filling:
In a medium-size mixing bowl, add the berries with 2 tablespoons of the sugar then set aside.   In an electric mixer, beat together the cream, remaining sugar and vanilla until soft peaks form. Cover and refrigerate until ready to use. Using a serrated knife, split the shortcakes in half horizontally.  Place the bottoms on individual plates then mound the berries and whipped cream on the bottoms.  Set the tops on the fruit and cream. Serve immediately.