Dessert: United States – Triple Berry Shortcakes with Whipped Cream

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 25 min

Cook 15 min

Additional 15 min

Total 40 min

Ingredients

- 2 cups (240 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar
- 1 tbsp (15 g) baking powder
- 1/2 tsp (3 g) salt
- 6 tbsp (85 g) cold unsalted butter, cubed
- 1 large egg, approx. 1.75 oz (50 g)
- 2/3 cup (160 ml) milk or buttermilk
- 1 1/2 cups (360 ml) heavy whipping cream
- 2 tbsp (25 g) powdered sugar
- 1 tsp (5 ml) vanilla extract
- 1 cup (150 g) blackberries
- 1 cup (150 g) huckleberries
- 1 cup (125 g) raspberries
- 2 tbsp (30 g) granulated sugar (for macerating berries)

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet.
2. In a bowl, whisk flour, 1/4 cup sugar, baking powder, and salt. Cut in cold butter until mixture resembles coarse crumbs.
3. Whisk the egg into the milk, then stir into the dry mix until just combined. Turn onto a floured surface, pat to 1-inch (2.5 cm) thickness and cut out 6 rounds.
4. Place shortcakes on the baking sheet and bake 12–15 minutes until golden. Cool on a rack.
5. Meanwhile, toss the berries with 2 tbsp granulated sugar and let macerate 10–15 minutes.
6. Whip the heavy cream with powdered sugar and vanilla to stiff peaks.
7. Split warm shortcakes, spoon macerated berries and their juices on the bottom halves, top with whipped cream and the shortcake tops, and serve.