Blackberry Shortcakes

Servings: 9

Total time: 45 Minutes

INGREDIENTS

4 cups all-purpose flour
1 cup granulated sugar (divided)
2 tablespoons baking powder
1 teaspoon Diamond Crystal® Baking Salt
1 cup cold unsalted butter (cut into small pieces)
1 ⅓ cup whole milk (plus more for brushing)
3 teaspoons pure vanilla extract (divided)
3 tablespoons raw sugar (like Demerara or Turbinado)
5 cups fresh blackberries (rinsed and drained, divided)
1 lemon (zested and juiced)
1 cup heavy whipping cream
2 tablespoons powdered sugar
Fresh mint sprigs (for garnish, optional)

DIRECTIONS

Preheat oven to 425°. Line rimmed baking sheet with parchment paper and set aside.
Whisk together flour, ½ cup of sugar, baking powder and baking salt in large bowl. Add butter and combine using pastry cutter or fingertips until mixture resembles coarse crumbs.
Combine milk and 1 teaspoon of vanilla in small bowl. Gradually pour milk mixture into dry ingredients and stir until just combined. Be careful to not over mix.
Turn out dough onto lightly floured surface and gently pat it into 1-inch thick circle. Cut out individual short cakes with a 3-inch round cookie cutter and place onto prepared baking sheet.
Brush tops with additional milk and sprinkle evenly with raw sugar. Bake for 12-15 minutes or until golden-brown. Remove from oven and transfer to wire rack to cool completely.
Meanwhile, combine 4 cups of blackberries, lemon juice, zest and remaining sugar in large bowl and gently toss to coat. Cover and allow berry mixture to sit at room temperature for at least 15 minutes until juices are released.
Just before serving, combine heavy cream, powdered sugar and remaining vanilla in large bowl.
Beat until stiff peaks form, about 3 minutes. Once the shortcakes have cooled completely, split each in half horizontally.
To assemble shortcakes, place generous spoonful of macerated blackberries onto bottom-half of each shortcake. Top with a dollop of whipped cream and shortcake tops. Top with additional whipped cream, and garnish with remaining fresh blackberries and mint. Enjoy!