It’s berry season, and there’s few ways to enjoy the season’s bounty than in a classic summer dessert – mounded on top of a fresh-made short cake. This recipe is courtesy of Snachef’s own Chef Will McDonough. It’s a recipe that he personally created when he was pastry chef at the Westin Copley Hotel in Boston. In Snapchef’s unique “earn and learn” culinary curriculum, new aspiring chefs are taught pastry techniques that will help on their journey as future Snapchefs.
Ingredients
- 1/2cup all-purpose flour
- 2 teaspoons granulated sugar
- 3/4 teaspoon baking powder
- 1/8 teaspoon cream of tartar
- 1/8 teaspoon baking soda
- 1 tablespoon butter
- 1/4 cup buttermilk
- Coarse sugar
- 1/3 cup whipping cream
- 2 teaspoons granulated sugar
- 2 cups mixed berries (such as raspberries, blueberries, and/or sliced strawberries)
Directions
- In a medium bowl stir together the flour, 2 teaspoons granulated sugar, baking powder, cream of tartar, and baking soda. Using a pastry cutter or two table knives, cut in the butter until mixture resembles coarse crumbs.
- Make a well in the center of flour mixture. Add buttermilk all at once to flour mixture. Using a fork, stir just until moistened.
- Drop the dough into 2 mounds on a greased or parchment-lined baking sheet. If desired, sprinkle with coarse sugar. Bake, uncovered, in a 450 degree oven for 10 to 12 minutes or until golden brown.
- In a small bowl beat the whipping cream and 2 teaspoons granulated sugar with an electric mixer on medium speed or with a rotary beater until soft peaks form (tips curl).
- Split the shortcakes into 2 layers. Place the bottom layers in 2 dessert bowls. Spoon some of the berries and whipped cream over bottom layers. Top with the remaining shortcake layers, berries, and whipped cream.
