Mixed Berry Shortcake
6 cups mixed
berries, such as blackberries, blueberries and raspberries
¼ cup plus 2 Tbsp sugar
1 recipe Orange Shortcake Biscuits (recipe follows)
1 recipe Honey Mascarpone Whipped Cream (recipe Follows)
In a large bowl, gently toss berries and sugar until well coated; set aside for
30 mins to allow berries to release their juices. Split biscuits and place
bottom halves on 6 dessert plates. Spoon berry mixture over each half. Top with
Honey Mascarpone Whipped Cream and top halves of biscuits
Orange Shortcake Biscuits
2 cups all purpose flour
¼ cup plus 2 Tbsp sugar, divided
2 tsp baking powder
½ tsp salt
¼ tsp baking soda
1/3 cup cold butter
½ cup sour cream
1/3 cup plus 2 Tbsp heavy whipping cream, divided
½ tsp vanilla extract
1 tsp orange zest
Preheat oven to 400. Line a baking sheet with parchment paper or a silicone pan
liner, set aside.
In a large bowl, sift together flour, ¼ cup sugar, baking powder, salt and
baking soda. Using a pastry blender, cut in butter until mixture is crumbly.
In a small bowl, combine sour cream and egg. Add 1/3 cup whipping cream, vanilla
and orange zest; mix well. Add to flour mixture, stir well.
On a floured surface, roll dough to ½ inch thickness. Using a 3 inch round
cutter, cut biscuits, re-rolling dough once, if necessary. Place 2 inches apart
on prepared baking sheet. Brush tops with remaining 2 Tbsp whipping cream and
sprinkle with remaining 2 Tbsp sugar.
Bake for 15 10 20 minutes or until golden brown.
Mascarpone Whipped Cream
1 cup whipped cream
4 tablespoons honey
½ cup mascarpone cheese
Whip the cream, honey and mascarpone cheese together at high speed…it will look
like very thick whipped cream.