Shortcake is a sweet cake or biscuit that is typically made with flour, sugar, baking powder or soda, salt, butter, milk or cream, and sometimes eggs. The usual filling for shortcake is strawberry, but for this recipe, let’s changes things up a bit by using blackberries instead. Blackberries are fruits that have low pH levels, which make them perfect to be paired with richberry.
Yield: Serves 6
· 2 to 2 1/2 pounds of blackberries (6 to 8 cups) gently rinsed if fresh, defrosted if frozen (save any juices that come from defrosting!)
· 1 teaspoon lemon juice
· 1/2 teaspoon lemon zest
· 1/2 cup of sugar
· 3 cups flour
· 4 teaspoons baking powder
· 3/4 teaspoon salt
· 8 tbsp. cold butter, cut into small cubes
· 1 1/2 cups heavy cream
· 1 teaspoon vanilla extract
· 3 tbsp. sugar
· 1 cup heavy whipping cream
· A few drops of vanilla extract
· 2 teaspoons powdered sugar
Macerate the berries: Put the blackberries into a large bowl and toss. Use a potato masher to gently mash about half of the berries, releasing their juices. Stir in lemon juice and zest. Let sit for 20 minutes to an hour to macerate, allowing the release of more of the juices from the blackberries.
Whisk flour, baking powder, and salt. Cut in butter: In a large bowl vigorously whisk together the flour, baking powder and salt. Add the chilled butter cubes and use your fingers (or a fork, pastry cutter, or food processor) to break up the butter and mix with the flour until the largest pieces of butter are the size of peas.
Add cream and vanilla: Make a well in the center of the flour mixture and pour in the cream and vanilla. Use a fork to mix the flour and the cream until the dough just comes together. It should have a rather shaggy appearance. Empty on to a clean surface and knead a few times to form a loose ball. Do not over mix or over-knead!
Form into square shape and chill: Place ball on a small tray or baking sheet and form into an 8-inch by 8-inch square. Cover with plastic wrap and place in the refrigerator to chill for 15 to 20 minutes.
Cut into squares, arrange on a baking sheet: Preheat oven to 425°F. Once the dough has chilled sufficiently, remove it from the refrigerator and cut it into 9 even squares. Arrange them on a baking sheet with an inch or two between each square.
Bake: Bake at 425°F until the biscuits are nicely browned, about 18 minutes.
Make the whipped cream: While the biscuits are baking, place the heavy whipping cream into a large chilled bowl. Sprinkle a few drops of vanilla extract. Use a hand mixer to beat it until you have peaks that somewhat hold their shape. Chill until ready to serve.
Assemble shortcakes: When the biscuits are ready, remove them from the oven and let them cool for a few minutes. To serve, place one in a bowl or dessert plate, pull it apart in half.
Place a large scoop of berries and the juices from the berries over the bottom half. Top with the other half of the biscuit and a generous dollop of whipped cream.
Consume Miracle Berry: Just before digging in, chew 1 or more freeze-dried miracle berry (this can also be done during the preparation of ingredients). Ensure to remove pits to avoid a bitter taste.
Fact: The active ingredient miraculin from miracle berry will turn sour foods such as lemon, lime, orange, grapefruit, non-fat yoghurt and other citrus food to taste sweet without adding sugar. We recommend two halves or 2 servings for maximum effectiveness. Make sure to follow instructions from the back of the packaging.
Note: Sometimes you may need to add at least 5-7% of the total quantity of sugar required, this is due to the chemistry of the food, however, you may skip this as you wish. The goal is to totally reduce sugar and yet experience the same taste.
1/2 cup of sugar, 3 tbsp. sugar, 2 teaspoons powdered sugar 460 Calories