I blame every bit of misreading recipe and instructions to stress and a lot of sunshine and warm summer weather... Seriously, I don't know what got into me...
Number 1 - I think I took too much flour (not sure, though)
Number 2 - I rolled the dough thin ( a lot thinner than I was supposed to)
Number 3 - I came out with crumbly (not soft and not hard) shortcakes. So I'll put the cream and raspberries and rhubarb in the middle of two shortbread cookies
Hopefully I'll get a review from my hubby and his colleagues ;) - but don't bet your last dollar 'cause usually they just say: "It was good/fine/great" :D
Berry Shortcakes (makes 10 shortcakes) (or in my case, a lot more :))
2 pints blueberries or raspberries or a quart of strawberries (hulled and sliced) (I used raspberry and rhubarb)
4 teaspoons + 2 tablespoons sugar, divided
2 cups (8 ounces) pastry flour or (1 + 3/4 cups (7.5 ounces) unbleached all-purpose flour + 1/4 cup (1 ounce) cornstarch)
3/4 teaspoon salt
1 tablespoon baking powder
1 to 1 1/4 cups (8 - 10 ounces) heavy cream
1 to 2 tablespoons melted butter
coarse or sanding sugar, optional, for decorating the tops (I used green sand sprinkles, just because I could :))
1 pint heavy whipping cream
In a large bowl toss the berries with 2 tablespoons of sugar to let some of the juices come out. Cover and refrigerate.
Preheat the oven to 425 degrees F. Fit a large baking sheet with parchment paper.
In a medium mixing bowl, sift together the flour, salt, baking powder, and 2 teaspoons sugar.
Stir in enough heavy cream to moisten the dough thoroughly. When you squeeze the dough it should stay together without any dry pieces falling off.
Turn the dough out onto a lightly floured work surface and very gently pat it or roll it into an 8" circle about 3/4" thick.
Use a sharp biscuit cutter (2 - 2 + 1/3-inch) to cut into rounds. Combine the scraps and roll out again until you get 10 rounds.
Dip the rounds into melted butter, and place them on the prepared baking sheet. Sprinkle them generously with coarse sugar.
Bake the biscuits for 15 to 18 minutes until they're golden brown and puffy.
Meanwhile make the whipped cream. In the bowl of a stand mixer or in a large mixing bowl beat the whipping cream with 2 teaspoons sugar on medium-high speed until thick and stiff. When you lift the beater the cream should stick to it without falling off.
To serve split the shortcakes in half, top with whipped cream, a few spoons of the berries and the juice, more cream, the top biscuit, more whip cream and a few more berries.
So, as you see on the pics I just put cream and berries between 2 cakes...
Berry Shortcake - link to the founder of Baking Partner Challenge :)