Masa Berry Shortcake

Method6 steps

1. 1

   Step 1: Wash and drain the berries. Hull the strawberries (3 cups) and slice them ¼ inch thick, then measure all the strawberries and blueberries (1 cup) into a large bowl. Wash and juice the half lemon. Toss the berries with that juice, all the berry sugar (2 tbsp) and the separate berry vanilla (½ tsp). Let the bowl stand while preparing the biscuits and topping.

   Uses 3 cups strawberries, hulled and sliced ¼ inch thick · 1 cup blueberries · Juice of ½ lemon · 2 tbsp granulated sugar for berries · ½ tsp pure vanilla extract for berries · Water for washing berries and lemon, as needed; drained

2. 2

   Step 2: Heat the oven to 375°F / 190°C. Whisk together all the masa harina (1 cup), measured flour (1¼ cups), biscuit sugar (1½ tbsp), baking powder (2 tsp), baking soda (¼ tsp) and salt (¾ tsp). Make a well and stir in all the dough cream (1⅓ cups). Dust the work surface with the separate extra flour and knead for about 1 minute, just until the dough fully comes together.

   Uses 1 cup masa harina · 1¼ cups all-purpose flour for biscuits · 1½ tbsp granulated sugar for biscuits · 2 tsp baking powder · ¼ tsp baking soda · ¾ tsp kosher salt · 1⅓ cups heavy cream for dough · Extra all-purpose flour for dusting the work surface, as needed

3. 3

   Step 3: Pat the dough into a square ¾ inch thick. Cut six biscuits with a 3-inch cutter, gathering and repatting the scraps to cut the final biscuits. Place them on a parchment-lined sheet, brush with the separate tablespoon of cream (1 tbsp) and sprinkle all the turbinado sugar (1½ tsp) over their tops. Bake for 15–18 minutes, checking from 15 minutes, until lightly golden brown and cooked through.

   Check the six masa biscuits · 15 minUses The whole mixed biscuit dough · 1 tbsp heavy cream for brushing biscuit tops · 1½ tsp turbinado sugar for biscuit tops

4. 4

   Step 4: Remove the six baked biscuits from the oven and let them cool before splitting and topping them.

   Uses All six baked biscuits

5. 5

   Step 5: Whip all the cold topping cream (½ cup) and sour cream (½ cup) with a hand mixer until thickened. Add all the confectioners’ sugar (¼ tbsp) and the separate topping vanilla (½ tsp), then continue whipping to soft peaks. Keep the topping cold until assembly.

   Uses ½ cup heavy cream for whipped topping · ½ cup sour cream · ¼ tbsp confectioners’ sugar for topping · ½ tsp pure vanilla extract for whipped topping

6. 6

   Step 6: Split each cooled biscuit in half. Divide all the juicy berries and whipped topping among the six biscuits and serve immediately as six shortcakes.

   Uses All six cooled biscuits · All the dressed berries and their released juice · All the whipped topping