Ingredients
Equipment
Method
Bake the shortcakes
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Whisk together the all-purpose flour, baking powder, granulated sugar, and salt, then cut in the cold unsalted butter until pea-sized crumbs form.
- Stir in the heavy cream just until a shaggy dough comes together, then pat into a 1-inch thick round and cut into 6 biscuits.
- Brush the tops with extra cream and bake for 12–15 minutes, until golden, then let cool slightly.
Macerate the berries
- Toss the strawberries and blueberries with the granulated sugar for the berries and let sit for 15 minutes to release their juices.
Assemble and serve
- Split the shortcakes, layer with the macerated berries and billowy whipped cream, and serve immediately.
Notes
For the flakiest shortcake, keep the butter cubed and cold and handle the dough just until it comes together. Store baked biscuits covered at room temperature for 1 day or refrigerate up to 3 days; rewarm briefly in the oven before assembling. Macerated berries keep in the fridge for up to 2 days, but assemble close to serving to avoid soggy layers. Freezing: biscuits can be frozen up to 2 months (thaw and rewarm), while whipped cream toppings are best made fresh. For a lighter version, use half-and-half for the cream in the biscuits and whip with a stabilized whipped-cream product so it holds soft peaks.