When midsummer rolls in just before the birds and chipmunks decide that their buffet is ready we grab what we can and make one of our old time favorite’s deserts, snack sometimes even breakfast. This has been one of our staples since 1991 the good thing is you choose the berries to change it up. I have tried nets and sprays but nothing really helps so with the berries, as with my garden the year before, I decided to share. If only they understood the concept. This year I only did a deck garden leaving the ground level for my herbs.
You can make this shortcake with any combination of fresh berries. Use 8 cups of your favorite mixture. 10 servings
- 2 pints strawberries
- 1 cup plus 2 Tbsp. sugar
- 1 pint raspberries
- 1 pint blackberries
- 2 1/2 cups flour
- 1 Tbsp. baking powder
- 1/2 tsp. salt
- grated zest of 1 orange
- 10 Tbsp. butter
- 1 1/4 cups milk
- 1 cup heavy cream
1. Wash and hull strawberries. Mash 1/4 of them with 3/4 cup of the sugar. Cut the rest in half or quarters. Combine mashed and cut up strawberries with raspberries and blackberries. Set aside.
2. Heat oven to 400 degrees. Butter and flour baking two 9″ cake pans. Combine flour, baking powder, salt, 1/4 cup sugar and orange zest. Cut butter into flour mixture until it resembles a coarse meal.
3. Stir in milk. Divide dough in half and put into pans with floured fingers.
4. Bake until lightly browned, about 15 minutes. Turn out onto racks.
5. Whip the cream with the remaining 2 Tbsp sugar until it holds soft peaks.
6. Just before serving put one shortcake layer on a serving plate. Top with about 3/4 of the fruit mixture, letting juice trickle down sides. Spread with about 3/4 of the whipped cream. Top with second layer. Spoon remaining