Recipe for Fresh Berry Shortcakes


6 cups ripe strawberries (about 2 pints), trimmed
1/4 cup sugar
1 1/2 cups raspberries
1 1/2 cups blueberries
1 cup blackberries
1 3/4 cups Swans Down Cake Flour
3 teaspoons baking powder
1/4 cup sugar plus additional for sprinkling over top of biscuits
1/2 teaspoon salt
1 stick (1/2 cup) cold unsalted butter, cut into bits
1/4 cup heavy cream
1 large egg
1 teaspoon vanilla
2 tablespoons milk
3 tablespoons slivered almonds
whipped cream
fresh mint sprigs


On a lightly floured surface with floured hands pat dough out into a circle about inch thick and with a 3-inch round cutter cut out 6 rounds. Place rounds on a large baking sheet. Brush tops with milk and sprinkle with sugar and almonds. Bake in middle of oven until golden, about 15 minutes. Cool shortcakes on a rack. Split shortcakes horizontally and arrange bottom halves on plates. Spoon berry mixture over bottom halves and top with whipped cream. Arrange shortcake tops on whipped cream and garnish with mint sprigs. Serves 6. In a food processor puree 5 cups strawberries with sugar and force through a fine sieve into a bowl. Slice remaining strawberries and stir into sauce with raspberries, blueberries, and blackberries. In a large bowl sift together flour, baking powder, sugar, and salt and with a pastry blender or your fingertips blend in butter until mixture resembles coarse meal. In a bowl whisk together cream, eggs, and vanilla and with a fork stir into flour mixture, stirring until mixture just forms soft dough. Preheat oven to 425 degrees F.

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