· 3 cups all-purpose flour
· 1 Tbsp. baking powder
· ½ tsp kosher salt
· ¼ cup plus 3 Tbsp. granulated sugar
· ¾ cup (1½ sticks) very cold unsalted butter, cut into small cubes
· 1 cup very cold whole milk
· 1 tsp pure vanilla extract
· 1 cup plus 2 Tbsp. very cold heavy cream
· 1 lb. fresh strawberries, sliced
· 6 oz. fresh raspberries
· 2 pints chocolate chip ice cream
Makes 8 – $1.12 per shortcake
1. Heat oven to 425°F and line a large baking sheet with parchment paper. In a large bowl, whisk together the flour, baking powder, salt and ¼ cup sugar. Add the butter and rub between your fingers until the mixture resembles fine bread crumbs.
2. Combine the milk and vanilla. Using a large fork, gradually add the milk to the flour mixture, stirring and folding until just combined (do not overmix).
3. Drop 8 large mounds of dough on the prepared baking sheet, spacing them 1 in. apart. Brush with 2 Tbsp. cream and sprinkle with 1 Tbsp. sugar. Bake, rotating the baking sheet halfway through cooking, until light golden brown, 20 to 22 minutes. Transfer to a wire rack to cool.
4. Meanwhile, in a medium bowl, gently toss together the strawberries, raspberries and the remaining 2 Tbsp. sugar. Let sit for 10 minutes. Using an electric mixer, whisk the remaining cup of cream until stiff peaks form, about 2 minutes.
5. Split the shortcakes, top the bottom halves with the ice cream, whipped cream and berries, then sandwich with the tops.