A perfect pairing of fresh berries served over creamy, orange infused drop shortcakes.
6 cups blackberries
6 cups strawberries, sliced
6 cups blueberries
1 cup granulated sugar
For shortcakes:
3 cups all-purpose flour
1/3 cup granulated sugar
1 Tbsp. baking powder
3/4 tsp. baking soda
3/4 tsp. salt
1 1/2 sticks cold unsalted butter, cut into bits
1 1/2 tsp. freshly grated orange zest
1 cup sour cream
1 cup milk
2 cups well-chilled heavy cream
1/4 cup confectioners’ sugar
In a large bowl, combine berries and sugar and mix well. Let berries stand at room temperature for 4 hours.
Meanwhile, preheat oven to 425 degrees. Lightly butter 2 baking sheets.
In large bowl whisk together flour, granulated sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse meal.
In separate bowl, whisk together zest, sour cream and milk. Add sour cream mixture to flour mixture and stir until it just forms a soft, sticky dough.
Using a 2 ounce ice cream scoop, drop dough onto buttered baking sheet. Space 1-inch apart. Pat dough to 1/2-inch thickness and bake 12-15 minutes, or until pale golden. Transfer shortcakes to a rack and cool.
In large bowl, beat cream with confectioners’ sugar until it holds soft peaks.
To serve, split shortcakes horizontally and fill with cream and berries. Top with additional cream and berries.
Makes 12
