Categories: cakes

Ingredients

• 3 cups all=purpose flour
• 1 Tbsp. baking powder
• 1/2 tsp. Kosher salt
• 1/4 cup plus 3 Tbsp. sugar
• 3/4 cup (1 1/2 stick) very cold unsalted butter
• cut into small cubes
• 1 cup very cold whole milk
• 1 tsp. pure vanilla extract
• 1 cup plus 2 Tbsp. very cold heavy cream
• 1 Lb. fresh strawberries, sliced
• 6 oz. fresh raspberries
• 2 pints chocolate chip ice cream

Directions

1. Heat oven to 425 degrees and line a large baking sheet with parchment paper. In a large bowl, whisk together the flour, baking powder, salt and 1/4 cup sugar. Add the butter and rub between your fingers until the mixture resembles fine bread crumbs.
2. Combine the milk and vanilla. using a large fork, gradually add the milk to the flour mixture, stirring and folding until just combined (do not over mix).
3. Drop 8 large mounds of dough on the prepared baking sheet, spacing them 1 inch apart. Brush with 2 Tbsp. cream and sprinkle with 1 Tbsp. sugar. Bake, rotating the baking sheet halfway through cooking, until light golden brown, 20 to 22 minutes. Transfer to a wire rack to cool.
4. Meanwhile, in a medium bowl, gently toss together the strawberries, raspberries and the remaining 2 Tbsp. sugar. Let sit for 10 minutes. Using an electric mixer, whisk the remaining cup of cream until stiff peaks form, about 2 minutes.
5. Split the shortcakes, top the bottom halves with the ice cream, whipped cream and berries, then sandwich with the tops.

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