2 3/4 cups cake flour
1/4 cup sugar
1 Tablespoon plus 1 teaspoon baking powder
1 teaspoon salt
10 Tablespoons chilled unsalted butter
1 cup heavy cream
1 pint blueberries
1 pint raspberries
1 pint blackberries
2 Tablespoons sugar
1 Tablespoon lemon juice
2 teaspoons kirsch
1 teaspoon orange zest (I use lemon instead)ice cream or whipped heavy cream
Prepare the shortcake dough:
In a food processor, combine cake flour, sugar, baking powder, and salt.
Process until just combined with a few on�off turns.
Add butter then pulse until just combined.
With the motor running, pour heavy cream through the feed tube�stopping just before the dough forms a ball.
Roll out the dough:
Lightly flour a wood surface and gently knead the dough until it forms a smooth ball.
Be careful not to over-knead the dough.
Roll out dough to a round 3/4 inch thick. Cut the dough into 7 circles with a 3-inch cookie or biscuit cutter.
Knead the leftover scraps together, roll and cut out 3 more circles.
Bake the Dough:
Line one baking tray with parchment paper and arrange the dough circle on tray.
Brush the tops with heavy cream and sprinkle lightly with sugar.
Bake for 5 minutes in a 375ºF degree oven and then reduce the heat to 350ºF degree oven.
Bake for another 25 to 30 minutes, or until the cakes are golden and firm to the touch.
Prepare the Berries:
While the dough cools, mix the berries. Wolfgang uses a combination of blueberries, raspberries and blackberries, but you can use whatever fruit you like to eat.
Combine 1 pint blueberries, 1 pint raspberries, and 1 pint blackberries with 2 Tablespoons sugar in a large mixing bowl.
Then add 1 Tablespoon lemon juice, 2 teaspoons kirsch and 1 teaspoon orange zest.
Gently mix and set aside.
Build the shortcake:
When ready to serve, split each shortcake in half and warm slightly.
This is a great dessert for a party because you can prepare the shortcake ahead of time and then warm them when you make the berry mixture.
Place the bottom half of the shortcake on a dessert plate. Spoon 1 cup of ice cream on the cake and arrange a cup of the berry mixture over and around the ice cream.
Top with the remaining half of the cake.
Serve immediately while the shortcake is still warm.