These mixed berry shortcakes are everything you want in a summer dessert. Made from scratch with just a few pantry staples, they’re simple enough for a weeknight but special enough to serve at any gathering.
1. Prep the Berries
Toss all of the berries in a bowl with brown sugar, and lightly mash them. Not too much, just enough to get the juices going. Set aside to macerate (or soften) while you make the shortcakes.
2. Make the Shortcake Dough
Preheat your oven to 375°F. Then, in a stand mixer or large bowl, combine flour, brown sugar, baking powder, and salt. Next, add the cold butter and mix until the texture is sandy and crumbly.
In a separate bowl, whisk the egg and sour cream together.
Stir the wet ingredients into the flour mixture until it forms a dough. Then, place the dough onto a floured surface and gently knead it into a ball.
3. Shape & Bake
Scoop or shape the dough into rounds and place them on a baking sheet. Brush the tops with melted butter, then sprinkle with granulated sugar.
Bake for 25 minutes, or until golden brown, and let cool before assembling.
4. Assemble & Serve
Slice each shortcake in half. Add a generous spoonful of macerated berries. Then, top with homemade whipped cream (or your favorite store-bought), and cap with the top half of the biscuit.
Serve and enjoy immediately!
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