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Excerpted from our Making Dough cookbook by Russell van Kraayenburg. 

YIELD: 6 shortcakes  |  PREP TIME: 1 hour  |  BAKE TIME: 12 minutes

Ingredients

1 pound prepared Biscuit Dough

1 cup heavy cream

5 sprigs fresh mint

4 ounces granulated sugar, divided

12 ounces blackberries, pureed, plus 12 ounces whole berries

1 tablespoon fresh mint leaves, finely chopped

½ teaspoon lemon juice

½ teaspoon vanilla extract

Directions

1. Preheat oven to 425°F. Cut biscuits and bake according to the instructions on page 28, about 12 minutes or until lightly golden. Set aside.

2. Heat heavy cream and mint sprigs in a small saucepan over medium-high heat, until cream reaches the scalding point (180°F on a clipped-on thermometer); it will begin to steam and appear slightly frothy. Transfer to the refrigerator and let steep for 1 hour, until cold.

3. Meanwhile, prepare the blackberry sauce: bring pureed blackberries, half of the sugar, chopped mint, lemon juice, and vanilla to a boil in a medium saucepan. Reduce heat slightly to maintain boil and cook for about 3 to 5 minutes, until thickened. Strain liquid through a fine-mesh sieve into a bowl; discard any blackberry seeds. Set aside to cool.

4. Strain steeped cream through a fine-mesh sieve into a large mixing bowl; discard mint leaves. Whip cream with an electric mixer on high speed while slowly adding the remaining sugar, until stiff peaks form. Note: This will take longer than normal whipped cream, up to 10 minutes, because of the oils from the mint leaves. Set aside in the refrigerator.

5. Assemble the shortcakes: Cut biscuits in half to create two rounds. Cover each bottom half with blackberries and blackberry sauce. Top with the top halves. Spoon whipped cream on top and drizzle with a little more blackberry sauce before serving.


Russell van Kraayenburg's picture

Russell van Kraayenburg

Born and raised in Texas, RUSSELL VAN KRAAYENBERG may sit you down for a stern lecture if you confuse barbecue with grilling. His blog Chasing Delicious was a Saveur finalist for 2012’s best baking and desserts blog, and his work has been featured on such sites as Lifehacker, Co. Design, Business Insider, The Kitchn, Live Originally, The Daily What, Quipsologies, Neatorama, Explore, and Fine Cooking, among many other personal, cooking, design, and art blogs.