erry
Shortcake is similar to Strawberry Shortcake, only raspberries, blackberries,
and blueberries are used along with the strawberries.
There are three parts to this Berry Shortcake; a scone (or biscuit), lightly
sweetened berries, and softly whipped cream. Although each component can be made
beforehand, it is best to assemble this dessert
just before serving.
The first thing we need to do is to
make the scone. For this recipe we are making one large cream scone that
is baked in a cake pan. When making scones
be sure to have the butter cold, to add the liquid to the dry ingredients
all at once, and then to mix everything together quickly and lightly.
Following these simple instructions will result in a buttery scone with a
tender and flaky crumb that absorbs all the sweet juices released by the
berries.
Next, the berries, which need to be in season for
maximum flavor. Look for strawberries
that are
bright red, plump, and firm, with no white or green "shoulders" at the stem end.
The green leaf-like cap or hull should still be attached and it should not
be brown or wilted.
Raspberries should be a deep red color, and plump and juicy without their
cores attached. If the cores are still attached the raspberries were
picked too early and will be sour. Blackberries should be black, firm,
plump, without their stems attached. If the stems are still attached the
blackberries will be sour. Blueberries should be firm, plump, fragrant,
and dark blue with a dusty white bloom. The white bloom is the blueberry's
natural protection against the sun and is a sign of freshness.
No matter what the berry, there should be
no soft spots, bruising or mildew. Always check the
underside of the containers to make sure there are no squashed berries or juice
(sign of overripe berries). If not using immediately store in a single
layer on a paper towel-lined tray in the refrigerator for a couple of
days. About an hour before assembling the shortcake; lightly wash the
berries, removing the stems from the strawberries. Then cut or slice the
strawberries into bite size pieces, place about half of the
strawberries in a large bowl, and crush them with a potato masher or fork.
Add the remaining sliced strawberries, along with the other berries and
sugar. Set aside to macerate at room temperature for about 30 to 60
minutes as this will soften the berries and allow their juices to be
released.
And finally, the
Cream. Cream is the fat that
rises to the top of whole milk. It has a smooth, satiny texture and is
labeled according to its butterfat content (heavy to light). The best
cream to use for this Berry
Shortcake is Heavy Cream or Heavy "Whipping" Cream which means it has a
36 - 40% butterfat that will double in volume when whipped and hold its
form. Because of its superior flavor, I recommend using an organic brand
of heavy whipping cream. The recipe given here will let you make the
whipped cream several hours in advance of serving.
Preheat
oven to 400 degrees F (205 degrees C) and place the oven rack in the
center of
the oven. Butter, or spray with a non-stick vegetable spray, an
8-inch (20 cm) round cake pan.
In a large bowl
whisk together the flour, sugar, baking powder and salt. Cut the butter into
small pieces and blend into the flour mixture with a pastry blender or two
knives (the mixture should look like coarse crumbs). Add the
milk and vanilla extract and stir until just combined. Do not over mix.
Gently
knead the
dough on a lightly floured surface. Transfer the dough to the prepared cake pan and gently pat
until it is even. Brush the top of the dough with a little cream.
Bake for
about 20 minutes or until lightly browned and a toothpick inserted into the
center of the scone comes out clean. Remove from oven and then turn your
broiler on high. Sift confectioners (powdered or icing) sugar over
the top of the scone and place it under the broiler. Broil for just a few
seconds, turning the pan as necessary, until the sugar has melted and turns
golden brown. Make sure to watch the scone carefully as the sugar will
burn very quickly. Transfer to a wire rack to cool.
Filling: Wash and
slice the strawberries. Place half of the strawberries in a large bowl and
crush them with a potato masher or fork. Add the remaining sliced strawberries
and assorted berries, along with the sugar. (The amount of sugar used will depend on how sweet the berries are.) Set
aside to macerate (soak) at room temperature for
about 30 to 60 minutes.
For whipped cream:In a large mixing bowl place the whipping cream,
vanilla extract, and sugar and
stir to combine. Cover and chill the bowl and beaters in the refrigerator for at
least 30 minutes. When chilled, beat the mixture until stiff peaks form. The whipped cream will hold for several hours in the refrigerator.
To serve: Cut the
scone in half horizontally and place the bottom
half of the scone (soft side up) on a dessert plate. Top with some of the
cream and most of the
berries. Place the top half of
the scone on top of the berries. If there is any juice from the
berries, drizzle over the top of the scone along with the rest of the berries. Place dollops of the whipped
cream (can also pipe) attractively on the top of the scone. Serve
immediately.
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