A few months ago, a couple of gals came over for a cooking class. I had so much fun teaching them a few new things, and the dessert we made happened to be such a hit, I had to put it on the blog. This Vanilla Berry Shortcake is not your traditional shortcake - it's got a fun spin on it and it's absolutely delicious! Thank you Nicole and Megan for inspiring this dish!
2 cups all-purpose flour (I like White Lily)
1 tbsp baking powder
1/2 tsp salt
5 tbsp granulated sugar, plus more for sprinkling
6 tbsp unsalted butter - cold and cut into small cubes
2 cups heavy cream, plus more for brushing
1 vanilla bean - split, seeds scraped out
1/2 tsp vanilla extract, plus a dash
2 cups fresh berries (any kind you like or several different kinds)
3 tbsp powdered sugar
1. Preheat the oven to 400 degrees. Whisk the flour, baking powder, salt, and 3 tbsp of the sugar into a bowl. Using a pastry cutter or fork, cut the butter into the dry mixture until it looks like coarse cornmeal.
2. In a measuring cup, add 1 cup of the heavy cream, vanilla bean seeds, and ½ tsp vanilla. Mix together well so they vanilla bean seeds are broken up. Make a well into the dry ingredients and pour in the heavy cream mixture. Fold everything together until the dough starts to form. Dump onto a floured surface and bring dough together until incorporated, but DO NOT overmix. Press dough out into a ¾ inch disk. Using a large cookie cutter, cut shortcakes into circles. Put cakes on a baking sheet lined with parchment paper, brush the tops with the extra cream, sprinkle with extra sugar, and bake for about 12 minutes or until golden. Let cool.
3. Make the filling by adding berries to a bowl with the remaining 2 tbsp sugar and stir together. Let mixture sit at room temperature for at least 30 minutes. In another bowl, make the whipped cream by whipping the remaining 1 cup cream with the powdered sugar and dash of vanilla until soft peaks form.
4. Cut shortcakes in half when cooled, fill with berries, & top with whipped cream.