An old fashioned biscuit base shortcake, garnished with freshly whipped cream, strawberries, blueberries and pastry stars.
- 1 stick real unsalted butter, cold
- 2 cups all purpose flour
- 3/4 teaspoon salt
- 2 tablespoons baking powder
- 1/4 cup sugar
- 1 cup plus 1 tablespoon full fat buttermilk, or you can use milk
- Buttermilk for brushing tops and stars
- Turbinado Cane or Sanding sugar for decorating tops and stars
- 2 cups heavy (full fat) whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon pure Vanilla extract
- 1 cup fresh blueberries, rinsed and drained
- 1 quart fresh strawberries, rinsed, drained and halved
- Preheat oven to 400 degrees.
- Dice the cold butter into small pieces, handling as little as possible, and set aside.
- Measure and level off flour and add to a large bowl. Add the salt, baking powder and sugar and whisk together with a fork or a pastry cutter to combine.
- Using a pastry cutter or a sharp knife and a fork, cut the butter into the dry ingredients, until the butter is the size of small peas.
- Add the buttermilk and mix, using your pastry cutter, just for a few seconds until all the dry ingredients become wet.
- Set about 1/2 cup of the dough aside for making stars.
- Drop dough by large spoonfuls onto a greased or buttered cookie sheet. Brush tops of biscuits with buttermilk, followed by a sprinkling of sugar.
- Divide dough in half and pat dough into the bottoms of two 9″ round cake pans that have been buttered. Brush top of dough with buttermilk, followed by a sprinkling of sanding sugar.
- Bake in preheated oven for about 20 minutes until lightly browned on top. Transfer to a wire rack.
For the Stars
- Place the remaining dough on a piece of floured wax paper. Dough will be wet and sticky. Add enough flour to make dough easy to handle and not sticky. Using your hand, pat dough out to about 1/8″ in thickness. Use a 1″ star cookie cutter to cut out dough stars and place them on a parchment paper lined cookie sheet.
- Brush the tops of stars with buttermilk, followed by a sprinkling of sugar.
- Bake for about 10 minutes until puffy and barely brown around the edges.
For the Whipping Cream
- Place cold whipping cream into the large bowl of a stand mixer, (or you can use a hand mixer). Add the vanilla and powdered sugar. Using the whisk attachment, mix on low speed until the sugar is incorporated. Turn to high speed and whisk until the whipping cream forms semi stiff peaks.
- If using layers, spread half of the whipped cream over one layer, stopping about 1/2 inch from the edges. Place the second layer on top of the whipped cream, followed by the second half of whipped cream. Garnish with the strawberries, blueberries and stars.
- If using biscuits, split each biscuit in half and garnish with whipping cream, the fruit and stars.
- Refrigerate if not serving immediately.
- Whipped cream will hold up for two days in the refrigerator.
- Serving Size: 8