Triple Berry Shortcake, Summer Berry Spritzer, and The Book of Doors

Ingredients

For the Berries:

• 1 cup strawberries, hulled and sliced
• 1 cup blueberries
• 1 cup raspberries
• 2-3 tablespoons sugar
• 1 teaspoon lemon juice

For the Shortcakes:

• 2 cups all-purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 2/3 cup heavy cream
• 1 teaspoon vanilla extract
• 1 egg, beaten (for egg wash)

For the Whipped Cream:

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Instructions

Prepare the berries:

• In a large bowl, combine the strawberries, blueberries, raspberries, sugar, and lemon juice. Toss gently to mix and set aside to macerate for at least 20 minutes, allowing the berries to release their juices.

Make the shortcakes:

• Preheat your oven to 400°F (200°C).
• In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
• Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
• Stir in the heavy cream and vanilla extract until just combined.

Shape and bake the shortcakes:

• Turn the dough out onto a lightly floured surface and knead gently a few times.
• Pat the dough into a 1-inch thick rectangle and use a round cutter to cut out shortcakes.
• Place them on a baking sheet lined with parchment paper.
• Brush the tops with the beaten egg and bake for 12-15 minutes, or until golden brown.
• Let them cool slightly on a wire rack.

Whip the cream:

• In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.

Assemble the shortcakes:

• Slice each shortcake in half horizontally.
• Spoon a generous amount of the berry mixture onto the bottom half of each shortcake, followed by a dollop of whipped cream.
• Place the top half of the shortcake over the cream and berries.

Serve:

• Serve the Triple Berry Shortcakes immediately, garnished with extra berries and a sprig of mint if desired.