Mixed Berry Shortcake

Name: Mixed Berry Shortcake
Total time: 1800 s
Yield: 8 servings
Cuisine: American
Ingredients: 3 cups all-purpose flour; 2 tbsp baking powder; 3 tbsp sugar; 1/2 tsp salt; 1 1/2 sticks (3/4 cups) cold butter cut into pieces; 1 1/4 cup buttermilk; Vanilla extract; berries; 1/3 cup sugar; Zesty and juice from 1 orange; cream; 1 package (7 oz) plain Greek yogurt; 1 cup cold heavy cream; 1/2 cup sugar; 2 tbsp brown sugar

Kate Dennis @cook_28243172

Mixed Berry Shortcake

Kate Dennis @cook_28243172

Saved

Ingredients

30 mins

8 servings

3 cupsall-purpose flour
2 tbspbaking powder
3 tbspsugar
1/2 tspsalt
1 1/2 sticks (3/4 cups)cold butter cut into pieces
1 1/4 cupbuttermilk
Vanilla extract
berries
1/3 cupsugar
Zesty and juice from 1 orange
cream
1 package (7 oz)plain Greek yogurt
1 cupcold heavy cream
1/2 cupsugar
2 tbspbrown sugar

Saved

Steps

30 mins

1

BISCUITS
Preheat oven to 400 degrees.
Add flour, baking powder, sugar, and salt to the bowl of a food processor (or a large bowl.) Add butter pieces and pulse until butter is completely cut into the flour mixture (or use a pastry cutter if using a bowl.) Add almond extract to buttermilk. While pulsing (or stirring) drizzle in the buttermilk until dough just comes together and is no longer crumbly.
2

Drop in clumps on two baking sheets, then bake for 10-12 minutes, or until golden brown. Set aside and allow to cool completely.
3

BERRIES
Wash berries (slice strawberries if using) and place into a bowl. Sprinkle on 1/3 cup sugar, then add orange zest and juice. Stir gently, then set aside for 15 to 20 minutes to allow syrup to develop.
4

CREAM
In the bowl of an electric mixer fitted with the whisk attachment, whip yogurt, cream, sugar, and brown sugar on high until stiff (note: It won't get quite as stiff as regular whipped cream.)
5

TO SERVE
To serve, lay one biscuit on a plate, top with syrupy fruit, then top with a good spoonful of cream.