Makes 8 servings
Here’s what you will need:
2 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1 teaspoon kosher salt
12 tablespoons (1 1/2 sticks) cold unsalted butter, cubed
2 eggs, lightly beaten
1/2 cup cold heavy whipping cream
1 egg beaten with 2 tablespoons milk (for egg wash)
Macerated Mixed Berries:
3 pints fresh berries (Strawberries should be hulled and chopped.)
1 tablespoon lemon juice
1/3 cup sugar
Homemade Whipped Cream:
2 cups heavy whipping cream
1 teaspoon vanilla extract
1/4 cup powdered sugar
Begin by preheating your oven to 400 degrees F. Line a sheet pan with parchment paper and set it aside.
In the bowl of a stand mixer, sift the flour, 3 tablespoons of sugar, baking powder, and salt. Using the paddle attachment and low speed, mix in the butter it is about the size of peas. Combine the eggs and heavy cream in a measuring cup. Then, with the mixer on low, add them to the flour mixture. Mix until just combined. The dough will be sticky.
On a well-floured surface, roll the dough to about 1/2-inch thick using a rolling pin. Use a 2-inch cookie cutter to cut about 16 shortcakes. Place them onto the prepared sheet pan. Brush the tops with the egg wash and sprinkle them with sugar. Bake for 15 to 20 minutes, until the tops are browned and the insides are fully baked. Allow to cool on the sheet pan.
In the meantime, prepare your berries by tossing them in a large bowl with the lemon juice and sugar. Let the berries macerate for 1-2 hours, stirring them once or twice during this process.
To prepare your homemade whipped cream, add the heavy whipping cream, sugar, and vanilla to the bowl of a stand mixer. Using the whisk attachment, with your mixture on medium speed, whip the cream until it begins to thicken. Continue whipping for several minutes until the cream is fluffy but not too firm. Add the whipped cream to a piping bag fitted with a star tip.
Once the shortcakes have cooled and the berries have produced sufficient juice, you’re ready to assemble the dessert. Begin by cutting the shortcakes in half with a serrated knife. lace half of a shortcake into the bottom of the mason jar. Top with berries and then whipped cream. Repeat this process again. Finish with a shortcake top, a dollop of whipped cream, and additional berries to garnish. Serve immediately.
Tell me these aren’t the most scrumptious-looking treat you’ve ever seen.