Mixed Berry Shortcakes with Crème Fraîche Whipped Cream

[kirra]

Mixed Berry Shortcakes with Crème Fraîche Whipped Cream

Ingredients:

Shortcakes:

1 cup all-purpose flour
1 tbsp. sugar, plus 1 teaspoon
1/2 tbsp. baking soda
1/8 tsp. salt
4 tbsp. cold unsalted butter, cut into 1/2-inch pieces
1 large egg
1/8 cup buttermilk
1/8 cup heavy cream

Filling:

1/2 cup strawberries, hulled and quartered
1/2 cup raspberries
1/4 cup blackberries
1/4 cup blueberries
2 tbsp. sugar

Crème Fraîche Whipped Cream:

1 cup heavy cream
3 tbsp. crème fraîche

Preparation:

Shortcakes:
Preheat the oven to 450 degrees F.

In a food processor mix the flour, sugar, baking soda, and salt. Add the butter a little at a time and pulse until the mixture resembles coarse crumbs, no more than 5 to 10 seconds.

In a small bowl whisk together the egg, buttermilk, and cream, then add to the food processor. Pulse 5 to 10 times, or until the pastry just begins to hold together. (Be careful not to over mix).

Place the dough on floured surface and knead 5 to 6 times, just so it comes together. Shape into a round 1 inch thick, then cut the round like cutting a pie into 3 equal triangles. Place the triangles on a greased baking sheet and bake in the oven on the bottom rack for 15 to 17 minutes, or until slightly browned and firm to touch. Transfer to a wire rack to cool.

Filling:
In a medium bowl, combine all the berries and sugar and mix thoroughly, then let stand for 10 minutes.

Whipped Cream:
Blend the heavy cream and crème fraîche with hand-held mixer or eggbeater until soft peaks form.

Cut the shortcakes in half horizontally and place the bottoms in 2 shallow bowls. Spoon the berries over the top, then the Crème Fraîche Whipped Cream, and place the top biscuit directly on top or to the side. The extra shortcake may be stored in an airtight plastic container for up to 24 hours.
Serves 2.