Part of this recipe is mine but the shortcake and the vanilla cream is Alton Brown's and Giada DeLaurintis.
I use a variety of berries, usually 1 pint of Strawberries, Blackberries, Blueberries and Raspberries.
Wash all berries and cut and quarter Strawberries. Put all of them in a bowl, add a 1/2 of sugar and a 1/2 of orange juice, mix and let it sit in the refrigerator at least 4 hours or overnight to let the sugar and orange juice infuse into the berries.
Make the shortcake and vanilla cream recipes when you are ready to assemble the Shortcake.
- 2 cups flour
- 4 teaspoons baking powder
- 3/4 teaspoon salt
- 1 tablespoon sugar
- 2 tablespoons butter
- 2 tablespoons shortening
- 3/4 cup half and half
- Melted butter to brush shortcakes
- Ice cream or whipped cream
Heat oven 450 degrees.
In a large mixing bowl, combine flour, baking powder, salt and sugar. Cut in butter and shortening. Mix in half-and-half. Drop by large spoonfuls onto a baking sheet. Brush with melted butter and sprinkle with sugar. Bake for 15 minutes or until brown. Cool and eat with berries, ice cream and/or whipped cream.
· 1 cup heavy whipping cream
· 2 tablespoons powdered sugar
· 2 teaspoons vanilla extract
· 1/4 teaspoon ground cinnamon
In a large mixing bowl, beat the cream until it forms soft peaks. Add the powdered sugar, vanilla, and cinnamon. Continue to beat until cream holds stiff peaks.