Brown sugar berry shortcakes

Serves 6

  1. 24oz or 4-1/2 blueberries, blackberries and raspberries
  2. 8oz or 1-1/2 cups strawberries
  3. 3/4 cup brown sugar
  4. 10oz flour
  5. 1tb baking powder
  6. 1/2tsp salt
  7. 10tb butter, 8tb chilled in 1/2in pieces and 2tb melted
  8. 1 egg
  9. 3/4 cup sour cream
  10. 2tb sugar
  11. 1 cup cream
  • Toss 1-2. Set aside 2 cups, add 5tb brown sugar and mash with a potato masher. Add back to whole berries and rest for 30 minutes.
  • Meanwhile, pulse 3tb brown sugar and 4-6 in processor about 15 times or until sugar no longer clumps. Pulse in chilled butter until texture resembles coarse meal, about 7 times. Mix egg with 1/2 cup sour cream and fold into mixture. Knead by hand lightly until dough comes together, use a large #10 ice cream scoop to divide dough into 6 mounds, brush with melted butter, sprinkle with sugar and bake on the upper-middle rack of a 375 degrees oven for 25-30 minutes. Can be made 1 day ahead.
  • Beat cream with remaining sour cream and brown sugar to stiff peaks. Halve cakes, divide berries and cream and serve.
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