Serves 6
Shortcakes are a delightful way to showcase berries. Don’t overwork the biscuit dough or they won’t be as tender as they should be.
BISCUITS
| 2 | cups flour |
| 1/4 | cup granulated sugar |
| 2 1/2 | teaspoons baking powder |
| 1/4 | teaspoon salt |
| 6 | tablespoons chilled unsalted butter, cut into 1/2-inch dice |
| 3/4 | cup chilled heavy cream |
| Extra flour (for shaping) | |
| Extra cream (for brushing) | |
| Extra granulated sugar (for sprinkling) |
2. In a large bowl, combine the flour, granulated sugar, baking powder, and salt. Whisk the mixture to blend it. Cut in the butter with a pastry blender or rub with your fingertips until the butter is the size of tiny peas. Add the cream and stir with a fork until the dough is moistened and starting to clump together.
3. Without working the dough too much, gather it together and place it on a lightly floured surface. Pat the dough into an 8-by-6-inch rectangle that is 3/4-inch thick. Cut into 6 squares (each about 3-by-3-inches).
4. Set the biscuits on the baking sheet. Brush lightly with cream and sprinkle with granulated sugar. Bake for 18 minutes or until golden. Transfer to a wire rack to cool.
FRUIT
| 2 | pints (about 3 full cups) raspberries |
| 1 1/2 | tablespoons granulated sugar |
2. Set aside at room temperature for 30 minutes.
CREAM
| 1 | cup cold heavy cream |
| 2 | teaspoons granulated sugar |
| 1/4 | teaspoon vanilla extract |
| Confectioners’ sugar (for sprinkling) |
2. Cut the biscuits in half horizontally. Place bottoms on each of 6 plates. Spoon fruit with some juices over each one and add a generous spoonful of whipped cream. Cover with the tops. Sprinkle with confectioners’ sugar. Lisa Zwirn 
