Red White and Blueberry Shortcakes
This dessert is a modern interpretation of the classic berry shortcake. Cutting cold butter into the flour makes little crumbs of fat that produce light, flaky shortcakes. A light stirring and...
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Ingredients
- 1 Package (16 ounces or 3 cups) Driscoll's Strawberries, hulled
- 1/2 Cup Driscoll's Blueberries
- 1/3 Cup plus 2 tablespoons confectioners' sugar, divided
- 2 Tablespoons lemon juice
- 1 Package (6 ounces or 1 1/3 cups) Driscoll's Blackberries
- 1 Package (6 ounces or 1 1/4 cups) Driscoll's Blueberries
- 1 Package (6 ounces or 1 1/3 cups) Driscoll's Raspberries
- 1/2 heavy cream
- 2 Cups all-purpose flour, plus more for kneading
- 1/3 Cup granulated sugar
- 2 Tablespoons baking powder
- 1 Tbsp. grated lemon zest
- 1/2 Tsp. baking soda
- 1/2 Cup buttermilk
- 2 Teaspoons raw or coarse sugar crystals
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