4 1/4 cups flour
1/2 cup sugar
4 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt
7 tablespoons cold shortening
6 tablespoons cold butter
2 cups buttermilk
1/4 cup heavy cream ~ to brush tops of shortcakes
4 cups sliced fresh strawberries
1 pint fresh blueberries
1 teaspoon vanilla
1/2 cup sugar
1 cup heavy whipping cream
3 tablespoons powdered sugar
Line a baking sheet with parchment paper. Set aside. Preheat oven to 425 degrees.
Stir together peaches, blueberries, vanilla and 1/2 cup granulated sugar; cover and chill.
Sift together the flour, sugar, salt, baking powder and baking soda in a large bowl. Set in the fridge to chill for 1 hour.
With a pastry blender, cut shortening and butter into cold flour mixture crumbly.
Add 2 cups cold buttermilk, stirring just until dry ingredients are moistened.
Turn dough out onto a floured surface and pat into a 1-inch-thick circle. Cut with a floured 3-inch round cutter. Place shortcakes 2 inches apart on prepared baking sheet. Repeat with remaining scraps of dough.
Brush shortcake tops with 1/4 cup heavy cream.
Bake for 12 to 15 minutes or until lightly browned. Cool on baking sheet on wire racks.
Beat 1 cup whipping cream and 3 tablespoons confectioners sugar at medium speed with an electric mixer until soft peaks form.
Split shortcakes in half. Spoon fruit mixture on bottom halves of shortcakes and top with remaining halves and some whipped cream.
Makes 8 - 10 shortcakes