This is a very easy and delicious summer dessert. Our shortcakes are of the biscuit type, but you could make a sponge cake instead. The shortcakes can be baked ahead of time and frozen so that they are ready anytime you have some ripe berries.

Macerated Strawberries

Ingredients

• 1 qt. Fresh, Ripe Strawberries
• 1/3 cup Sugar

Procedure

1. Slice the strawberries into ¼" thick slices.
2. Toss with the sugar to coat.
3. Allow the strawberries to sit at room temperature for at least ½ hour before using or in the refrigerator for up to 6 hours.

Biscuit Shortcakes -- Yield: 8 Shortcakes

Ingredients

• 2 cups All Purpose Flour
• 1 Tbs Baking Powder
• 1/2 tsp Salt
• 3 Tbs Sugar
• 1 stick (4 oz.) Butter, COLD
• 3/4 cup Heavy Cream, COLD

Procedure

Preheat oven to 400F.
Prepare a sheetpan with parchment paper or lightly butter it.
1. Sift together the flour, baking powder, salt and sugar.
2. Cut the butter into small pieces and use your fingers to rub them into the flour mixture. Try not to mash them into a paste, but work them into very small bits, about the size of polenta or grits.
3. Add the heavy cream all at once, and stir gently, just to combine.
4. Heavily flour your tabletop, and place dough on top. Heavily flour the surface of the dough and use your hands to gently pat out the dough to ¾" thick.
5. Use a floured biscuit cutter to cut out the shortcakes and place onto your prepared sheetpan.
6. Brush the shortcakes with a little heavy cream and sprinkle with a little granulated sugar.
7. Bake the shortcakes until golden brown and slightly firm to the touch.
8. Allow the shortcakes to cool before filling with strawberries and whipped cream.

Whipped Cream

Ingredients

• 2 cups Heavy Cream, COLD
• 3 Tbs Powdered Sugar
• 1/2 tsp Vanilla Extract

Procedure

1. Place heavy cream into a bowl and begin to whip.
2. When the cream hold soft peaks, sift the powdered sugar over the top and add the vanilla.
3. Whip until cream hold medium stiff peaks, but is not stiff and grainy.
4. Store in the refrigerator until ready to use.

To assemble Red, White, and Blueberry Shortcakes:

1. Slice each shortcake in half horizontally.
2. Scoop some strawberries over the bottom half. Make sure to spoon on some of the juice that has collected in the bottom of the bowl. Sprinkle with some blueberries as well.
3. Spoon a little whipped cream over the strawberries and blueberries and place the top of the shortcake on top.
4. Spoon more strawberries, blueberries, and whipped cream on top for garnish.
5. Enjoy!