Triple Berry Shortcake

Recipe by Nicole Masson for Wyman's

Prep Time: 30 minutes

Bake Time: 18 minutes

Yield: 6 servings

Ingredients:

For the berry spread:

• 3 cups Wyman’s Triple Berry blend, thawed
• 2 tablespoons sugar

For the biscuits:

• 2 cups all-purpose flour, spooned and leveled
• 2 tablespoons sugar
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• ¾ teaspoon fine sea salt
• 1 ½ cups plus 1 tablespoon heavy cream, divided

For the whipped cream:

• 1 ½ cups heavy cream
• 2 tablespoons sugar
• 1 teaspoon vanilla extract

Directions:

1. In a bowl, stir together the Wyman’s Triple Berry blend and sugar. Refrigerate until ready to assemble the shortcakes.
2. Preheat the oven to 400°F. Line a large baking sheet with parchment paper and set aside.
3. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt until evenly combined. Stir in the 1 ½ cups of heavy cream until just combined.
4. Drop by ⅓ cup into 6 mounds onto the prepared baking sheet. Lightly brush the tops with heavy cream. Bake for 16-18 minutes, until golden on top. Transfer to a wire rack to cool completely.
5. In a mixing bowl using a mixer with the whisk attachment, beat the heavy cream, sugar, and vanilla extract on medium speed until soft peaks form, about 2-3 minutes.
6. To assemble the shortcakes, slice the biscuits in half, horizontally. Layer with the berry mixture and whipped cream. Serve immediately.