3 pints (6 cups) of the ripest, sweetest berries you can find, hulled and halved if small or quartered if large
2 tablespoons freshly squeezed lemon juice
1 tablespoon pure maple syrup or granulated sugar, plus more if needed, optional
SHORTCAKES
2 cups all-purpose flour
¼ cup granulated sugar
1 tablespoon baking powder
½ teaspoon ground cinnamon
1-1/4 cups heavy cream
2 tablespoons butter, melted
WHIPPED CREAM
2 cups heavy cream
1 tablespoon pure maple syrup or powdered sugar, or to taste
Whipped Cream
Instructions
In a large bowl, toss together the berries, lemon juice, and maple syrup or sugar. Taste and adjust sweetness as needed; set aside, stirring occasionally.
Preheat the oven to 425 degrees F. Line a 9- x 13- inch rimmed baking sheet with parchment paper. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt. Using a wooden spoon or stiff spatula, stir in the cream. Mix until the mixture comes together in a sticky, crumbly mass.
Transfer the mixture onto a lightly floured work surface. Using floured hands, knead the dough only a few times until the mixture forms a soft dough. (For the lightest shortcakes, do not over knead!)
Divide the dough in half and shape each half into a 5-inch round. Cut each round into quarters. Place each quarter onto the prepared baking sheet, leaving a few inches between. Brush each quarter with melted butter. Bake until the tops of the shortcakes are golden, 12-16 minutes. Remove the shortcakes to a cooling rack to cool completely.
Make the whipped cream. In the bowl of a stand mixer (or in a large bowl using an electric hand mixer or by hand using a stiff whisk), combine the cream and maple syrup. Beat at medium-high speed until soft peaks form.
To assemble the shortcakes, split each shortcake in half crosswise. Place the bottom half of a shortcake on a plate. Spoon some of the macerated berries and a large dollop of whipped cream on top. Place the top half of the shortcake on top, and add more berries and their juices and whipped cream. Repeat with the remaining shortcakes.
Notes
Adapted from Claude Mann/Edible Ojai as printed in Edible: A Celebration of Local Foods cookbook
Recipe by ShellyMade at https://shellymade.com/berry-shortcake/