These delightful shortcakes are layered with fresh summer fruits and whipped cream, making for a refreshing dessert perfect for warm days.
Ingredients
2 cups all-purpose flour
1 tablespoon granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup unsalted butter
1 cup buttermilk
1/4 cup milk
1 cup blueberries
1 cup apricots
1 cup cherries
1 cup heavy cream
3 tablespoons powdered sugar
Method
Start by preheating your oven to 400°F (200°C) and lightly greasing a baking sheet.
In a large bowl, mix together the flour, sugar, baking powder, salt, and baking soda. Cut in the butter using a pastry cutter or two forks until the mixture looks like coarse crumbs.
Make a well in the center of the dry ingredients, then pour in the buttermilk and milk. Stir gently until a dough forms, being careful not to overwork it. Cover the bowl and let the dough rest for about 10 to 15 minutes.
On a floured surface, roll or flatten the dough into 6 rounds, each about 3 inches wide, and place them on the prepared baking sheet.
Bake for around 15 minutes or until the shortcakes are golden brown and puffed up. Once baked, transfer them to a wire rack to cool completely.
While the shortcakes cool, combine blueberries, apricots, and cherries in a separate bowl and set aside.
In another bowl, whip the cream until soft peaks form, then mix in 2 tablespoons of powdered sugar and continue whipping until stiff peaks are formed.
Slice each shortcake in half horizontally. Place the bottom halves on serving plates, add a generous spoonful of whipped cream, top with the mixed fruit, and finally cap with the top halves. Dust the assembled shortcakes with the remaining tablespoon of powdered sugar.
