Brown Sugar Berry Shortcakes
Fruit:
6 cups mixed berries
4 – 6 T. sugar (regular or light brown)
Crush 2 cups berries and sugar in large bowl with potato masher. Fold in remain berries and let sit at room temperature until sugar has dissolved and berries are juice, about 30 minutes.
Shortcakes:
2 cups flour
3 T. packed light brown sugar
1 T. baking powder
1/2 tsp. salt
8 T (1 stick) unsalted butter, cut into 1/2 inch pieces and chilled
2 T unsalted butter, melted (for brushing on shortcake
1 large egg
1/2 cup sour cream
2 T. granulated or turbino sugar
Brown Sugar Cream Topping:
1 cup heavy cream
1/4 cup sour cream
1/4 cup packed light brown sugar
For Shortcakes:
1. Adjust oven rack to upper-middle position and heat oven to 375F. Line rimmed baking sheet with parchment paper. Pulse flour, brown sugar, baking powder, and salt in food processor until no lumps of sugar remain. Scatter chilled butter pieces over tip and pulse until mixture resembles coarse meal, about 7 pulses. Transfer to large bowl.
2. Whisk egg and sour cream together in small bowl. Stir into flour mixture with rubber spatula until large clumps form. Using hands, knead lightly until dough comes together and no dry flecks of flour remain.
3. Using a large (#10) ice cream scoop, scoop 6 dough round onto baking sheet. Brush tops with melted butter and sprinkle with granulated/turbino sugar. Bake until golden brown, 25 to 30 minutes, rotating baking sheet halfway through baking time. Cool shortcakes on baking sheet 10 minutes. (Cooled shortcakes can be wrapped tightly in plastic wrap and kept on counter for up to 24 hours.)
For Topping:
With electric mixer, beat heavy cream, sour cream, and brown sugar to stiff peaks.
Source: adapted from Cook’s Country, June/July 2006 (This is the sister magazine to Cooks Illustrated)
Fruit:
6 cups mixed berries
4 – 6 T. sugar (regular or light brown)
Crush 2 cups berries and sugar in large bowl with potato masher. Fold in remain berries and let sit at room temperature until sugar has dissolved and berries are juice, about 30 minutes.
Shortcakes:
2 cups flour
3 T. packed light brown sugar
1 T. baking powder
1/2 tsp. salt
8 T (1 stick) unsalted butter, cut into 1/2 inch pieces and chilled
2 T unsalted butter, melted (for brushing on shortcake
1 large egg
1/2 cup sour cream
2 T. granulated or turbino sugar
Brown Sugar Cream Topping:
1 cup heavy cream
1/4 cup sour cream
1/4 cup packed light brown sugar
For Shortcakes:
1. Adjust oven rack to upper-middle position and heat oven to 375F. Line rimmed baking sheet with parchment paper. Pulse flour, brown sugar, baking powder, and salt in food processor until no lumps of sugar remain. Scatter chilled butter pieces over tip and pulse until mixture resembles coarse meal, about 7 pulses. Transfer to large bowl.
2. Whisk egg and sour cream together in small bowl. Stir into flour mixture with rubber spatula until large clumps form. Using hands, knead lightly until dough comes together and no dry flecks of flour remain.
3. Using a large (#10) ice cream scoop, scoop 6 dough round onto baking sheet. Brush tops with melted butter and sprinkle with granulated/turbino sugar. Bake until golden brown, 25 to 30 minutes, rotating baking sheet halfway through baking time. Cool shortcakes on baking sheet 10 minutes. (Cooled shortcakes can be wrapped tightly in plastic wrap and kept on counter for up to 24 hours.)
For Topping:
With electric mixer, beat heavy cream, sour cream, and brown sugar to stiff peaks.
Source: adapted from Cook’s Country, June/July 2006 (This is the sister magazine to Cooks Illustrated)