Big Berry Shortcake with Honey-Rosewater Cream
10 servings | Prep Time: 30 minutes (plus cooling time) | Cook Time: 35 minutes
For the Shortcake:
- 3 cups all-purpose flour
- ⅓ cup plus 2 tablespoons sugar, divided
- 1 tablespoon baking powder
- ½ teaspoon fine sea salt
- 1 stick chilled Darigold Unsalted Butter, cut into small cubes
- 1½ cups plus 1 tablespoon Twin Brook Heavy Cream, divided
For the Honey-Rosewater Cream:
- 1½ cups Twin Brook Heavy Cream
- 3 tablespoons runny wildflower honey
- ¾ teaspoon rosewater
- 1 pint strawberries, hulled and sliced
- 1 pint blueberries
- One 6oz container raspberries
- ¼ cup sugar
- Preheat oven to 400℉. Grease an 8” round cake pan with cooking spray. Line the bottom with parchment paper.
- In a food processor combine and pulse flour, 1/3 cup sugar, baking powder, and salt. Add butter and pulse. Add 1 ½ cups cream and pulse until dough comes together.
- Transfer dough to a bowl and knead. Press dough evenly into the prepared cake pan.
- Brush dough with 1 tablespoon cream and sprinkle with 2 tablespoons sugar. Bake for 30-35 minutes.
- Let cool in the pan for 20 minutes, then flip it right side up onto a cooling rack.
- For the honey-rosewater cream, in a stand mixer fitted with the whisk, combine cream, honey, and rosewater. Whip on medium speed.
- To assemble the shortcake, use a long serrated knife to cut the shortcake into 2 layers. Place the bottom layer on a serving platter.
- Combine the strawberries, blueberries, raspberries, and sugar in a medium bowl and let sit for 10 minutes.
- Scatter the juicy berries over the bottom of the shortcake. Dollop the whipped cream over the berries. Place the upper layer of the shortcake on top.