Almond Shortcakes with Double Cream and Triple Berries
This is one of my favorite things to serve- and eat in the summer. You can make the shortcake wedges and double cream several hours in advance for quick assembly before serving.
Here’s a few tips for making the most of summer berries
Strawberries are in peak season April through June so grab them while they’re at their juicy best. Look for bright red berries with fresh looking green caps that are still attached. Avoid strawberries with white shoulders. Even though you’ll see gigantic berries everywhere, it’s generally true that the smaller the berry, the more flavorful. You can keep them in the fridge for 2-3 days. Don’t wash them until you’re ready to use them.
Blackberries are at their peak from June through August, so enjoy them while they’re freshest. Look for berries that are deep black in color with a glossy finish and plump, firm drupelets. Avoid berries that are red, mushy, or leaking juice, as they were likely picked too early or are past their prime. Unlike strawberries, blackberries won’t continue to ripen after they’re picked. Store them in the fridge and use within 2–3 days for the best flavor. Don’t wash them until you’re ready to eat or use them, since extra moisture can make them spoil quickly.
Raspberries are in season May through November. Choose plump, bright red berries with no hull attached, since the hull stays behind on the bush when a ripe berry is picked. Raspberries need delicate treatment. Store them in the fridge in a single layer for just a couple of days. Rinse them gently just before serving.
Blueberries are in season May through October. Look for blueberries that are firm and deep blue with silvery frost. Pass on shriveled berries. Store them in the fridge for up to 5 days and don’t wash them until you’re ready to use them.
Almond Shortcakes with Double Cream and Triple Berries
Serves 8
Prep time: 30 minutes
Bake time: 10 minutes
Make ahead: The AlmondShortcakes are best when served within hours of baking but can be baked and stored in an airtight container at room temperature 1 day ahead. The Double Cream can be whipped several hours in advance and refrigerated until ready to use.
Tip: Use your favorite berries tossed with brown sugar or try sliced peaches as a variation.
Shortcakes:
1½ cups flour
¼ cup sugar
3½ teaspoons baking powder
¼ teaspoon salt
1 tablespoon finely minced lemon zest
1 cup heavy cream, plus more as needed
½ teaspoon vanilla extract
¼ cup finely ground almonds
¼ cup brown sugar
Double Cream:
1 cup heavy cream
¼ cup sugar
½ cup crème fraiche or sour cream
3 cups assorted berries (combination of sliced strawberries, raspberries and blueberries)
¼ cup brown sugar
Preheat oven to 375ºF. In a medium mixing bowl, combine flour, sugar, baking powder, salt, and lemon zest; mix well. In an electric mixer with a whip attachment, whip cream with vanilla extract until soft peaks form. Using the paddle attachment, add the flour mixture to the cream and beat on low speed until the flour is well blended. Turn dough onto a lightly floured surface and knead lightly. Roll the dough into an 8” circle about ¾” thick. In a small bowl, combine the almonds and brown sugar. Brush the dough with a little cream and generously sprinkle with the almond-brown sugar mixture. Cut into 8 wedges. Transfer to a baking pan; bake until golden brown, about 10 minutes. Remove from oven and cool on a rack before removing from baking pan.
Double Cream: Whip the heavy cream; gradually add sugar. Gently fold in crème fraiche. Toss the berries with brown sugar; let stand for 5 minutes.
To serve - Split shortcakes in half. Place the bottom halves on 8 dessert plates; top with berries, cream, and the tops. Serve
