Brown-Sugar Berry Shortcakes
"Why this recipe works:We wanted a Brown-Sugar Berry Shortcakes recipe that combined sweet-tart berries, airy whipped cream, and tender biscuits. Including sour cream in our recipe and treating the batter gently lent our biscuits a tanginess and tender crumb that perfectly complemented the berries. And for earthy flavor that paired well with the berries in our recipe, we used brown sugar to flavor our shortcakes, topping, and fruit...."
INGREDIENTS
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Depending on the sweetness of the berries, you may have to use more or less brown sugar. If you don’t have a large ice cream scoop, divide the dough into six equal portions and use your hands to form shortcakes in a rough semispherical shape.
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Ingredients Fruit
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6 cups mixed berries (see How To Prepare Berries below)
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4 - 6 tablespoons packed light brown sugar
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Shortcakes
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2 cups all-purpose flour
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3 tablespoons packed light brown sugar
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1 tablespoon baking powder
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1/2 teaspoon table salt
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8 tablespoons unsalted butter (1 stick), cut into 1/2-inch pieces and chilled, plus 2 tablespoons unsalted butter, melted (for brushing on shortcakes)
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1 large egg
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1/2 cup sour cream
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2 tablespoons granulated sugar
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Brown-Sugar Cream Topping
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1 cup heavy cream
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1/4 cup sour cream
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1/4 cup packed light brown sugar
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How to Prepare Berries
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Fresh strawberries —Hulled, halved, and sliced
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Fresh raspberries —Whole
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Fresh blackberries —Halved
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Fresh blueberries —Whole
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Currants —Whole
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