Strawberry or Blueberry Shortcake
2 c. flour
1 Tbsp. baking powder
¾ tsp. salt
3 Tbsp. sugar
(2 tsp. grated lemon zest – good with blueberries)
(½ tsp. nutmeg – optional)
4 Tbsp. cold butter cut into 4 or more pieces
1 c. buttermilk

Preheat the oven to 375°F. Lightly grease a baking sheet. In a food processor, combine the dry ingredients and spices. Add the cold butter and pulse just until the butter is finely intermixed with the flour. Add the buttermilk and pulse just until combined. (Do not overmix the dough.). Spoon onto the baking sheet to form 6 to 8 shortcakes. Bake until lightly golden, about 20-25 minutes. Combine the berries & sugar. Leave strawberries to sit 20-30 minutes. If using blueberries, heat the berries and sugar in a saucepan over medium heat until the berries begin to release their juices. Allow to cool. Slice the shortcakes in half. Top with berries and whipped cream.

6 cups berries
¼ c sugar
Whipped cream flavored with sugar and vanilla