Berry Shortcake (Step by Step Pics)

As many of you are aware of the fact that we (Baking Partners) present a delightful bake each month and this month Reeni @ Cinnamon spice and everything nice had suggested these beautiful cuties which had just captured my naughtie's heart at one glance.Thanks Reeni and Swathi to come up with this wonderful bake,really enjoyed baking and munching.And my kids had a creamy yummy look on their faces after finishing them up,really loved these biscuits with all their favorites in it-whipped cream,blue berries and biscuits.In fact,they want these to be made again and have already added this to their wish list.This is an eggless version and which can be prepared without much efforts and time.Calorie conscious?? please stay away,but all others  do give this a try and am sure none can ignore it.

Adapted : King Arthur Flour
Ingredients
for dough
**pastry flour 2 cups (see notes)
salt 1/4 tsp
baking powder 1 tbsp
granulated sugar 2tsp
heavy whipping cream 1-1 1/4 cup
melted butter 1-2 tbsp
coarse sugar to top(optional)


topping
blue berries 2 pint
granulated sugar 2tbsp

heavy whipping cream 1 pint
granulated sugar 2tsp

Method
TO MAKE TOPPING

• In a bowl,wash and toss the blueberries with 2tbsp sugar and leave aside to let some juices come out.Cover and refrigerate.But here my kids were very eager to taste these cutees and so I had no time left to refrigerate.Then an idea cracked to cook these blueberries with the same sugar tossed.Heat the blueberries with the sugar tossed on a low medium flame in  a pan  till you start to find bluish tinge juices oozing out of the blueberries(takes about 2 minutes) and turn off flame.Cool it completely before you stuff them in biscuits.Am happy to have done this step,as kids really loved the taste.Do as desired (cook or refrigerate).

• In another clean grease free cold bowl,add the pint of heavy whipping cream with 2 tsp sugar and beat until thick and stiff peaks form.The cream shouldn't fall back from blades.Cover and refrigerate till using.

TO MAKE DOUGH

• Pre heat oven to 425 degrees F and line a tray with parchment paper.
• In a bowl add the flours to make pastry flour,sift well twice with baking powder,granulated sugar(2tsp) and salt .
• Add the whipping cream to the mixture to moisten thoroughly,when you squeeze the dough it should stay together without pieces falling off (that means the dough shouldn't be very loose or very tight)
• Turn the dough on a lightly floured surface and gently pat to a 8" circle about 3/4 " thick.
• Using a cookie cutter or any sharp round cutter cut out circles of 2- 2 1/2 " rounds.Combine the scraps and re do till you finish all the dough.

• Dip this rounds into melted butter and place on prepared tray.Sprinkle generously with coarse sugar.(As I didn't have coarse sugar, I just sprinkled granulated sugar)
• Place in oven and bake for 15-18 minutes until golden brown and fluffy.
• Remove from oven,I had some melted butter left out so just brushed the tops with that butter(optional step).Cool on wire rack until leuk warm .

TO SERVE

• Split the biscuits in half and spread the whipped cream ,add the blueberries with juice and then cover with other half.Top with whipped cream again with blueberries along with its juice.

Servings ~ 10 shortcakes

NOTES
* You can use raspberries or quart of strawberries(hulled and sliced) instead of blueberry or a combination of all three too.
* You can make your own pastry flour by mixing 1 3/4 cup unbleached all purpose flour + 1/4 cup corn starch.I made it this way and it worked.per
* I reduced the salt mentioned in original recipe of 3/4 tsp to 1/4 tsp.Use as per desired.
* You can use other fruits as well for making this biscuits like strawberries,mangoes.But I don't know how good it works for cooking other fruits to get a syrupy consistency,but blueberries work good.

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