Simple Triple Berry Shortcake Recipe

Jun 2017

Sinkology is proud to present Emily Schuermann, our food-loving guest blogger who runs Food for a Year. Emily is here to share some recipes she has created exclusively for the Sinkology blog that reflect her view of a copper sink: simple, timeless, affordable, and beautifully rustic.


A simple biscuit recipe combined with a medley of berries makes a perfect start to this shortcake. Top it off with a drizzle of sweet vanilla glaze and a dollop of whipped cream and one of summer’s best desserts is served.

Start off with a mix of strawberries, blueberries and raspberries. Give the berries a rinse & shake off any additional water. Chop the strawberries and give the other berries a gentle mash. This helps distribute the berry flavors throughout the biscuit. Plus, while baking, the oozing berry juices add such gorgeous colors to these biscuits.

Speaking of biscuits, this basic baking powder biscuit recipe comes together in just minutes.

Combine AP flour, baking powder and salt. With a fork or your fingers, gently work in the shortening. It’s okay to have varying sizes of shortening bits throughout the flour. The less uniform the better.

Next, toss in 1½ c of prepared berries, coating with the flour mixture. The juiciness of the berries may provide a few extra tablespoons of liquid so add milk, reserving 3-4 T from the cup of milk called for in a typical biscuit recipe.  

Be sure not to overwork – a delicate, fluffy biscuit comes by using a “light biscuit hand” as Julia Child would say. In this case a light biscuit hand means kneading no more than 10 times. Turn the dough out onto a floured work surface.  If overly sticky, sprinkle some additional flour over the top of the dough and work into a 1½” thick disk.

Using a standard biscuit cutter (approx 2¾”) cut biscuits and place on a parchment-lined baking sheet. I love a biscuit with a crisp edge, so I placed the biscuits 2″ apart. If you prefer a soft edge, arrange the biscuits by nestling them up next to each other.

For a more decadent biscuit, worthy of being used for shortcake, brush each biscuit with melted butter & sprinkle with turbinado sugar.

Place on the middle rack of a preheated 425° oven and bake (15-17 minutes if placed 2″ apart or 18-19 minutes if touching).

While the biscuits are baking, prepare the glaze by combining:

  • powdered sugar
  • milk
  • vanilla
  • salt
  • corn syrup

Whisk until smooth and set aside.

Last — a shortcake needs whipping cream, right?! You can easily (and speedily) make homemade sweetened whipping cream. Here’s how I do it: using hand beaters or a stand mixer, whip 1 c chilled heavy whipping cream + 3 T powdered sugar on high until soft peaks form. Store in the refrigerator until ready to serve. Of course, store-bought whipped topping can be used as well. Just use the topping you like best.

When the biscuits are light golden and firm in the center, remove from the oven, drizzle with the glaze and serve with a dollop of sweetened whipped cream.

These warm, tender biscuits, packed with bits of tart fresh fruit, are transformed into a classic summer dessert ((more like comfort food)) when topped with a simple glaze and some freshly whipped sweetened cream. And, thanks to the blue & red berries, wouldn’t these Triple Berry Shortcakes make a perfect 4th of July treat?

Triple Berry Shortcake
Yields 10
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Prep Time
15 min
Cook Time
18 min
Prep Time
15 min
Cook Time
18 min
Shortcakes
  1. 2 cups AP flour, plus more for dusting work surface
  2. 1 T baking powder
  3. 1 t kosher salt
  4. ½ c shortening
  5. 1 cup milk*
  6. 1½ c mixed berries (strawberries, blueberries & raspberries), rinsed and dried
  7. 3 T melted butter, for top
  8. 1 T turbinado sugar, for top
Glaze
  1. 1½ c powdered sugar
  2. ½ t vanilla
  3. 3 T milk
  4. 2 t corn syrup
  5. pinch of kosher salt
Sweetened Whipped Cream: (optional)**
  1. 1½ c heavy cream
  2. 3 T powdered sugar
Instructions
  1. Preheat oven to 425°. Line a baking sheet with parchment and set aside.
Shortcakes
  1. If using strawberries, slice them & combine with the rest of the berries in a small mixing bowl. Give the berries a rough stir - causing the berries to break up slightly.
  2. In a medium mixing bowl, combine dry ingredients. With a fork or your fingers, gently work in the shortening. It's okay to have varying sizes of shortening bits throughout the flour. The less uniform the better.
  3. Next, toss in prepared berries, coating with the flour mixture. The juiciness of the berries may provide a few extra tablespoons of liquid in the biscuits, so add milk, reserving 3-4 T to add if the dough is too dry & crumbly.
  4. Using your hands or a fork, combine the ingredients. Be sure not to overwork - a delicate, fluffy biscuit comes by using a "light biscuit hand" as Julia Child would say. In this case a light biscuit hand means kneading no more that 10 times. Turn the dough out onto a floured work surface, if overly sticky sprinkle some additional flour over the top of the dough and work into a1½" thick disk.
  5. Using a standard biscuit cutter (approx 2¾") cut biscuits and place on a parchment-lined baking sheet. I love a biscuit with a crisp edge, so I placed the biscuits 2" apart. If you prefer a soft edge, arrange the biscuits by nestling them up next to each other.
  6. For a more decadent biscuit, worthy of being used for shortcake, brush each biscuit with melted butter & sprinkle with turbinado sugar. Place on the middle rack of a preheated 425° oven and bake (15-17 minutes if placed 2" apart or 18-19 minutes if touching).
Glaze
  1. While the biscuits are baking, prepare the glaze by combining glaze ingredients in a small mixing bowl. Whisk until glaze is smooth.
Sweetened Whipped Cream
  1. In the mixing bowl of a stand mixer combine powdered sugar and whipping cream. Whip on high until peaks form and hold, approximately 1½ minutes.
  2. When the biscuits are light golden and firm in the center, remove from the oven, drizzle with the glaze and serve with a dollop of sweetened whipped cream.
  3. Makes 10
Notes
  1. *reserve 3-4 T of milk to work in if needed, depending on the juiciness of the berries.
  2. ** store bought whipped topping can be used in place of homemade sweetened whipped cream.
Adapted from Food for a Year blog
Sinkology http://www.sinkology.com/

 

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