Patriotic Berry Shortcake for 6 Servings

Instructions:

1. Macerate the fruit. Combine the 300g sliced strawberries, 150g blueberries, 37g sugar, and 5ml lime juice in a bowl. Toss them gently so you don't crush the blueberries. Let this sit at room temperature while you do everything else. Note: This allows the sugar to draw out the juices.
2. Heat the oven. Preheat your oven to 218°C (425°F). Make sure your oven rack is in the center position for even heat distribution.
3. Mix dry ingredients. In a large bowl, whisk together the 250g flour, 36g sugar, 12g baking powder, and 3g salt. Whisk until there are no lumps of baking powder.
4. Integrate the butter. Add the 85g chilled, cubed butter. Use a fork or pastry cutter to work the butter into the flour until the mixture looks like coarse crumbs. Note: A few pea sized lumps of butter are actually good; they create the flakes.
5. Form the dough. Pour in the 180ml heavy cream. Stir with a spoon just until a shaggy dough forms. Stop the moment the flour is moistened. If you overmix, your shortcakes will be tough.
6. Bake the cakes. Drop 6 mounds of dough onto a parchment lined sheet. Bake for 12-14 minutes until the tops are mahogany colored and the edges look set.
7. Cool down. Remove from the oven and let them cool for at least 20 minutes. Note: If you slice them while hot, the steam will make the inside gummy.
8. Whip the cream. Pour 240ml ice cold heavy cream, 36g powdered sugar, and 5ml vanilla into a chilled bowl. Whip on medium high until stiff peaks form (the cream should hold its shape when you lift the whisk).
9. Assemble the base. Split a cooled shortcake in half horizontally. Spoon a generous layer of the macerated strawberries on the bottom.
10. Layer and top. Add a dollop of the whipped cream, then a layer of blueberries. Place the top half of the cake on and finish with a final swirl of cream and a few mixed berries.