Updated 06/06/2012 05:00 AM
Recipe: Strawberry and Blueberry Shortcake with Cinnamon Whipped Cream
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for the shortcakes:
4 cups all-purpose flour
2 Tbs baking powder
1/2 cup light brown sugar
1 tsp salt
1 stick cold, unsalted butter
1 1/2 cups buttermilk
for the whipped cream:
1 1/2 cups heavy cream
1/4-1/2 tsp ground cinnamon
2-3 Tbs sugar (optional)
approx. 5 cups sliced strawberries
approx. 3 cups blueberries
Preheat the oven to 400 degrees.
Cut your strawberries and toss those and the blueberries with a tiny bit of sugar if you like.
Use a large mixing bowl to combine 4 cups of all-purpose flour with 2 Tbs baking powder, 1/2 cup light brown sugar, 1 tsp salt and 1 stick of cold, unsalted, cubed butter and use a pastry cutter to incorporate the butter into the flour.
At that point add 1 1/2 cups buttermilk and gently fold that together until it just forms a ball.
Roll that out on a floured work surface into a 1-inch thick rectangle. Cut it into 12 equal squares, place those onto a heavy bottomed baking tray, brush the tops with a little more buttermilk, sprinkle on a little white sugar and place the tray onto the center rack of the preheated oven.
They'll take just about 14-15 minutes to bake and you can make the cinnamon whipped cream while that is happening.
Add 1 1/2 - 2 cups heavy cream to an electric mixer and beat that on high speed until it starts to form soft peaks. Then sprinkle in a little ground cinnamon and sprinkle in a little sugar if you like and turn the machine off.
It's a good idea to spin the baking tray halfway around once while the shortcakes are baking and, if you don't have a heavy bottomed baking dish, you can stack two thinner ones together to help keep the bottoms of the shortcakes from over browning.