Brown Sugar Berry Shortcakes
 
 
Brown sugar berry shortcakes that combine fresh summer berries with tender, flaky shortcakes and a luxuriously airy whipped cream.
Yield: 6 shortcakes
Ingredients
For the fruit
  • 6 cups mixed berries
  • 4-6 tbsp packed light brown sugar
For the shortcakes
  • 2 cups all purpose flour
  • 3 tbsp packed light brown sugar
  • 1 tbsp baking powder
  • ½ tsp kosher salt
  • 8 tbsp unsalted butter, cut into ½-inch pieces and chilled plus 2 tbsp unsalted butter, melted
  • 1 large egg
  • ½ cup sour cream
  • 2 tbsp sugar
For the brown sugar-cream topping
  • 1 cup heavy cream
  • ¼ cup sour cream
  • ¼ cup packed light brown sugar
Instructions
  1. To prepare the berries, hull and slice strawberries if using. Cut any large berries in half. Toss all the fruit together in a bowl. Transfer 2 cups of the berries into a large bowl along with the brown sugar. Crush using a potato masher. Fold in the remaining 4 cups of berries and let sit at room temperature to macerate for at least 30 minutes.
  2. Meanwhile, prepare the shortcakes. Heat oven to 375F and line a baking sheet with parchment paper. In the bowl of a food processor, pulse together the flour, brown sugar, baking soda, and salt until combined. Add the chilled butter to the food processor and pulse again until the mixture resembles coarse sand, about 7 pulses. Pour the flour mixture into a large bowl.
  3. In a separate small bowl, whisk together the egg and sour cream. Stir this into the flour mixture until large clumps form, then knead together with your hands until the dough comes together.
  4. Divide the dough into 6 rounds. Brush the tops with the melted butter and sprinkle with the sugar. Bake until golden brown, about 25-30 minutes. Cool on baking pans for 10 minutes.
  5. Once ready to serve, prepare the whipped cream. In the bowl of a stand mixer fitted with the whisk attachment, combine the heavy cream, sour cream, and brown sugar. Whip until stiff peaks form.
  6. To serve, divide each shortcake in half, then top the biscuit bottoms with the fruit and the whipped cream. Top with the remaining biscuit half and serve immediately.
Notes
Recipe from Cook's Country
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2017/06/brown-sugar-berry-shortcakes.html