Recipe Tuesday... Berry Shortcake with Vanilla whipping cream

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.

Shortcake

Recipe courtesy Alton Brown

Prep Time:

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Cook Time:

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Serves:

8 servings

Ingredients

• 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
• Berries
• Ice cream or whipped cream

Directions

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.

Vanilla 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.

This is the dessert I am making for the New Moon DVD party.  We are going with foods and wines of the Pacific Northwest