Ingredients:

  • 2 ½ cups (300g) all-purpose flour, plus more for dusting
  • ¼ cup (50g) granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (115g) unsalted butter, very cold, cut into cubes
  • 1 cup (240ml) heavy cream, very cold
  • ¼ cup (60ml) whole milk, cold
  • 1 large egg, beaten, for brushing (egg wash)
  • Turbinado sugar, for sprinkling (optional)
  • 2 cups (approx. 300g) mixed berries (strawberries, blueberries, raspberries, blackberries), fresh or frozen
  • ¼ cup (50g) granulated sugar (adjust to taste depending on berry sweetness)
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch (mixed with 1 tbsp cold water) – optional, for thickening

Instructions:

  1. Combine berries, sugar, and lemon juice in a saucepan. Cook over medium heat, stirring occasionally, until berries release juices and soften. If desired, thicken with cornstarch slurry. Set aside to cool.
  2. Place the butter, cream, and milk in the freezer for 10 minutes before starting.
  3. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  4. Cut the cold butter into the flour mixture using a pastry blender or your fingers until the mixture resembles coarse crumbs. Important: Work quickly to keep the butter cold!
  5. Gently stir in the cold heavy cream and milk until just combined. Do not overmix! The dough will be shaggy.
  6. Turn the dough out onto a lightly floured surface. Gently pat the dough into a ¾-inch thick rectangle. Cut into 6-8 squares. Cover the dough and refrigerate for at least 30 minutes.
  7. On a lightly floured surface, gently pat the dough into a ¾-inch thick round. Using a biscuit cutter, cut out biscuits. Re-roll scraps gently to cut out additional biscuits.
  8. Place biscuits on a parchment-lined baking sheet. Brush the tops with beaten egg and sprinkle with turbinado sugar, if using.
  9. Bake in a preheated oven (400°F/200°C) for 18-22 minutes, or until golden brown.
  10. Let the biscuits cool on a wire rack for a few minutes before splitting and serving.
  11. Split warm shortcakes, spoon berry compote over the bottom half, and top with the other half. Serve immediately.