Mixed Berry Shortcake

Mixed Berry Shortcake

6 cups mixed berries, such as blackberries, blueberries and raspberries

¼ cup plus 2 Tbsp sugar

1 recipe Orange Shortcake Biscuits (recipe follows)

1 recipe Honey Mascarpone Whipped Cream (recipe Follows)

In a large bowl, gently toss berries and sugar until well coated; set aside for 30 mins to allow berries to release their juices. Split biscuits and place bottom halves on 6 dessert plates. Spoon berry mixture over each half. Top with Honey Mascarpone Whipped Cream and top halves of biscuits

Orange Shortcake Biscuits

6 biscuits

2 cups all purpose flour

¼ cup plus 2 Tbsp sugar, divided

2 tsp baking powder

½ tsp salt

¼ tsp baking soda

1/3 cup cold butter

½ cup sour cream

1 egg

1/3 cup plus 2 Tbsp heavy whipping cream, divided

½ tsp vanilla extract

1 tsp orange zest

Preheat oven to 400. Line a baking sheet with parchment paper or a silicone pan liner, set aside.

In a large bowl, sift together flour, ¼ cup sugar, baking powder, salt and baking soda. Using a pastry blender, cut in butter until mixture is crumbly.

In a small bowl, combine sour cream and egg. Add 1/3 cup whipping cream, vanilla and orange zest; mix well. Add to flour mixture, stir well.

On a floured surface, roll dough to ½ inch thickness. Using a 3 inch round cutter, cut biscuits, re-rolling dough once, if necessary. Place 2 inches apart on prepared baking sheet. Brush tops with remaining 2 Tbsp whipping cream and sprinkle with remaining 2 Tbsp sugar.

Bake for 15 10 20 minutes or until golden brown.

Honey Mascarpone Whipped Cream

1 cup whipped cream
4 tablespoons honey
½ cup mascarpone cheese

Whip the cream, honey and mascarpone cheese together at high speed…it will look like very thick whipped cream.

6 servings