Strawberry Raspberry Shortcakes

Name: Strawberry Raspberry Shortcakes
Yield: servse: 6 to 8
Ingredients: 1 pint strawberries, topped and quartered; 1 pint raspberries; 2 tablespoons sugar; Grated zest and juice of 1 orange; 6 fresh mint leaves, cut into a chiffonade (see page 58); 1 cup all-purpose flour; 2 tablespoons sugar; 1 1/2 teaspoons baking powder; Pinch of kosher salt; 4 tablespoons (1/2 stick) unsalted butter, cold, cut into pea-size pieces; 1/4 cup heavy cream; 1/2 teaspoon vanilla extract; 1 pint vanilla ice cream, taken out of the freezer about 15 minutes before serving

December 9, 2011

Shortcakes remind me of the ice cream socials we used to have in my small town when I was growing up. We always had strawberry shortcakes, but now I throw raspberries into my version to make them a little bit fancier and a lot more fun. I also make them free-form—by not using a biscuit cutter, I get cakes that look craggy and knobby, kind of like little toads. But they have a beautiful crumbly texture and act like sponges for the fruit juice without getting soggy. These are SOOOOO delicious that I can hoover a few of them in one sitting!

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