Blackberry Shortcake

Tender cream biscuits split and piled with juicy, lemony blackberries and soft whipped cream. Chew Richberry first and the tart berries taste wonderfully sweet.

Total time: 1 hr 15 min
Servings: 6
Difficulty: Medium

Blackberry shortcake — Sweet moments, naturally.

Ingredients

Blackberries

2 to 2 ½ lb blackberries (6 to 8 cups), rinsed if fresh or thawed if frozen, juices saved
1 tsp lemon juice
½ tsp lemon zest
½ cup sugar

Biscuits

3 cups flour
4 tsp baking powder
¾ tsp salt
8 tbsp cold butter, cut into small cubes
1 ½ cups heavy cream
1 tsp vanilla extract
3 tbsp sugar

Whipped cream

1 cup heavy whipping cream
a few drops of vanilla extract
2 tsp powdered sugar

Directions

Macerate the berries.
Tip the blackberries into a large bowl and gently mash about half of them to release their juices. Stir in the lemon juice and zest and leave for 20 minutes to 1 hour.
Make the biscuit dough.
Whisk the flour, baking powder and salt, then rub in the cold butter until the biggest pieces are pea-sized. Pour the cream and vanilla into a well in the centre and stir with a fork until a shaggy dough forms. Knead a few times into a loose ball, without overworking it.
Shape and chill.
Pat the dough into an 8-inch square on a small tray, cover with plastic wrap and refrigerate for 15 to 20 minutes.
Bake at 425°F (220°C).
Cut the chilled dough into 9 even squares and space them 1 to 2 inches apart on a baking sheet. Bake for about 18 minutes, until nicely browned.
Whip the cream.
While the biscuits bake, beat the cream with a few drops of vanilla in a chilled bowl until it holds soft peaks. Keep chilled until serving.
Assemble.
Let the biscuits cool for a few minutes, then split each one in half. Spoon berries and their juices over the bottom half, add the top and finish with a generous dollop of whipped cream.

Before you indulge

Use Miracle Berry

Just before eating, take 2–3 freeze-dried halves. Chew gently and let them linger for about 30 seconds.

Discard any pit if necessary.

Calorie savings

½ cup sugar, 3 tbsp sugar, 2 tsp powdered sugar = 460 calories

Good to know

Miraculin, the natural protein in miracle berry, can make sour foods like lemon taste sweet without adding sugar. For the best results, take 1–2 halves and follow the directions on your pack.

Tangy turns sweet. More possibilities.