2 3/4 Cups Cake Flour
1/4 Cup Sugar
1 Tbsp plus 1 Tsp Baking Powder
10 tbsp chilled unsalted butter
1 cup heavy cream
1 pint blueberries
1 pint raspberries
1 pint strawberries
2 Tbsp sugar
1 tbsp lemon juice
1 tsp orange zest
1 can of whipped cream
In a food processor, combine cake flour, sugar, baking powder, and salt. Mix until just combined by turning the processor on and off quickly a few times. Add butter then pulse until just combined. With the motor running, pour heavy cream through the feed tube, just before the dough forms a ball.
Lightly flour a work surface and gently knead the dough until it forms a smooth ball. Roll out dough to a round 3/4 inch thick. Cut the dough into 7 circles with a 3-inch cookie or biscuit cutter. Knead the leftover scraps together, roll and cut out 3 more circles.
Line one baking tray with parchment paper and arrange the dough circle on tray. Brush the tops with heavy cream and sprinkle lightly with sugar. Bake for 5 minutes in a 375 degree oven and then reduce the heat to 350 degree oven. Bake for another 25 to 30 minutes, or until the cakes are golden and firm to the touch.
While the dough cools, mix the berries. Combine 1 pint blueberries, 1 pint raspberries, and 1 pint strawberries with 2 tbsp sugar in a large mixing bowl. Then add 1 tbsp lemon juice, and 1 tsp orange zest. Gently mix and set aside.
When ready to serve, split each shortcake in half and warm slightly. Place the bottom half of the shortcake on a dessert plate. Squirt whipped cream on the cake and arrange a cup of the berry mixture over and around the ice cream. Top with the additional whipped cream. Serve immediately while the shortcake is still warm.
Prep Time: 15 Min
Cook Time: 30 Min
Total Time: 45 Min