Berry Shortcakes
Use whatever summer fruits are at their peak of sweetness to make these luscious shortcakes.
2 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
3 tablespoons canola oil
1 tablespoon vanilla extract
1 quart strawberries, hulled and sliced
1 quart mixed berries
2 tablespoons pure maple syrup
1 cup chilled heavy cream
Preheat oven to 450°F. Whisk together flour, sugar, baking powder, baking soda and salt together in a bowl. Add buttermilk, oil and vanilla; mix with a fork until just combined. Drop heaping tablespoons of dough onto lightly oiled baking sheets to form 12 shortcakes and bake until light golden brown and cooked through, 12 to 14 minutes.
In a large bowl, toss berries with maple syrup and set aside. Whip cream until it holds soft peaks. Halve warm shortcakes and arrange on plates. Spoon berries and their juices onto shortcake bottoms. Dollop with whipped cream, then replace shortcake tops and serve.
Per serving (about 6oz/171g-wt.): 250 calories (100 from fat), 11g total fat, 5g saturated fat, 30mg cholesterol, 300mg sodium, 35g total carbohydrate (2g dietary fiber, 12g sugar), 4g protein.