Brown-Sugar Berry Shortcakes

Name: Brown-Sugar Berry Shortcakes
Yield: Serves 6
Ingredients: 6 cups, mixed berries (see How To Prepare Berries below); 4౼6 tablespoons packed (1¾౼2⅔ ounces), light brown sugar; 2 cups (10 ounces), all-purpose flour; 3 tablespoons packed, light brown sugar; 1 tablespoon, baking powder; 1/2 teaspoon, table salt; 8 tablespoons, unsalted butter (1 stick), cut into 1/2-inch pieces and chilled, plus 2 tablespoons unsalted butter, melted (for brushing on shortcakes); 1 , large egg; 1/2 cup, sour cream; 2 tablespoons, granulated sugar; 1 cup, heavy cream; 1/4 cup, sour cream; 1/4 cup packed (1¾ ounces), light brown sugar; , fresh strawberries —Hulled, halved, and sliced; , fresh raspberries —Whole; , fresh blackberries —Halved; , fresh blueberries —Whole; , currants —Whole

8 comments

Appears in Cook's Country June/July 2006

Desserts or Baked Goods

Fruit

Fruit Desserts

Cakes

We wanted to make craggy, sweet shortcakes with a crumb sturdy enough to support sweet-tart juicy berries and airy-whipped cream.

SERVES6

WHY THIS RECIPE WORKS

We wanted a Brown-Sugar Berry Shortcakes recipe that combined sweet-tart berries, airy whipped cream, and tender biscuits. Including sour cream in our recipe and treating the batter gently lent our biscuits a tanginess and tender crumb that...

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