Mixed Berry Shortcakes

With the recent abundance of fresh berries in the Chicago Land area and the unusually warm spring weather, I wanted to take advantage of both aspects while on my spring break. I decided to whip together Strawberry Shortcakes- a summer favorite. But, since I like to put little spins on comfort foods, I add a variety of berries to my shortcakes (for color and flair) and put lemon zest in my shortcake recipe- gasp! Though these aspects can easily be omitted, you may want to try it out for size- you may be pleasantly surprised. 

Shortcakes 

2 c. all purpose flour 

1 tbs. baking powder 

1/2 tsp. salt 

1/4 c. white sugar (plus more for later)

1 lemon, zested 

8 tbs. unsalted butter, chilled and cubed 

2/3 c. half and half or heavy cream (plus more for later)

Berry Mixture 

1 lb. fresh strawberries-washed, dried and hulled

2 tbs. white sugar (or more if desired)

1/2 pint fresh, clean blueberries (if desired) 

1/2 pint fresh, clean raspberries (if desired) 

Whipped Cream Mixture

1 c. heavy whipping cream 

2 tbs. white sugar 

1/2 tsp. pure vanilla extract

•  Preheat oven to 350 and spray a large cookie sheet with non stick cooking spray. 
• For shortcakes, in a medium bowl, whisk together flour, powder, salt, sugar and lemon zest to combine. 
• Using a pastry blender, mix in cubed, chilled butter until mixture is crumbly. 
• Make a well in the center of the mixture and add half and half. Stir to combine. 
• Once dough is moist and incorporated, turn onto a floured surface. 
• Using hands or a rolling pan, pat/roll dough into a circle or rectangle. 
• Using a biscuit cutter or simply a glass or mug, cut dough out into circles. 
• Place each circle spaced apart evenly on prepared cookie sheet. 
• Bake shortcakes for 15 minutes or until tops are lightly golden brown. Cool. 
• Combine strawberries with desired amount of sugar in a bowl and set aside for 30-60 minutes to macerate (softens the berries and release their juices.) 
• For the whip cream mixture, place beaters and preferably a glass or stainless steel bowl into your freezer for 10-20 minutes prior to whipping cream. 
• Once beaters and bowl are thoroughly chilled, beat whip cream on medium high speed to form stiff peaks. 
• Fold in sugar and vanilla extract and chill until ready to serve. 
• When ready to serve shortcakes, for the berry mixture, use a potato masher and gently  mash strawberries just to break up slightly and release any further juices. 
• Stir in other berries if desired. 
• Split each shortcake in half.  Top each half with a generous dollop of whipped cream and a heaping spoonful of berries. 
• Sandwich together halves of shortcake and serve.