Orange and sour-cream drop shortcakes with assorted berries

1 servings

Ingredients

Quantity Ingredient
6 cups Blackberries; picked over
1 cup Granulated sugar
6 cups Raspberries; picked over
6 cups Blueberries; picked over
3 cups All-purpose flour
⅓ cup Granulated sugar
1 tablespoon Baking powder
¾ teaspoon Baking soda
¾ teaspoon Salt
1½ Sticks cold unsalted butter; cut into bits (3/4
; cup)
1½ teaspoon Freshly grated orange zest
1 cup Sour cream
1 cup Milk
2 cups Well-chilled heavy cream
¼ cup Confectioners' sugar

Directions

FOR SHORTCAKES

In a bowl with a potato masher mash 2 cups blackberries with ⅓ cup granulated sugar and stir in remaining blackberries. In 2 more bowls mash separately raspberries and blueberries with remaining granulated sugar in same manner. Let berries stand at room temperature 4 hours. Berry mixtures may be made 1 day ahead and chilled, covered. Bring berries to room temperature before serving.

Make shortcakes:

Preheat oven to 425F. and lightly butter 2 baking sheets. In a large bowl whisk together flour, granulated sugar, baking powder, baking soda, and salt and blend in butter until mixture resembles coarse meal. In a small bowl whisk together zest, sour cream, and milk and add to flour mixture.

Stir mixture until it just forms a soft and sticky dough and drop into 12 mounds at 1-inch intervals onto prepared baking sheets. Pat dough to ½-inch thickness and bake 12 to 15 minutes, or until pale golden.

Transfer shortcakes to a rack and cool. Shortcakes may be made 4 hours ahead and kept in airtight containers.

In a large bowl beat cream with confectioners' sugar until it holds soft peaks. Whipped cream may be made 1 hour ahead and chilled in a cheesecloth-lined large sieve set over a bowl, its surface covered with plastic wrap. Whisk cream lightly before serving.

Split shortcakes horizontally with a fork and serve with berries and whipped cream.

Serves 12.

Gourmet July 1994

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