Mmmmmm. Shortcake and berries and whipped cream. Mmmmm.
I decided to quarter the recipe. I figured we were better off with four shortcakes and no leftovers. This was easy to put together. It did give me a nervous moment or two, however. I tried very hard to follow Dorie's rules and not over mix the dough. But when it all had been tossed together, I had a bowl full of crumbs. I scooped out a half cup and carefully dumped it on the Silpat. Instead of the gentle patting that the recipe suggests, I did some gentle smooshing, and made four mounds of dough. I was crossing my fingers that they would hold together. Into the oven for 15 minutes and - woo hoo! Shortcakes.
These are the mounds of dough crumbles.
Here's a close up. I wasn't sure this was going to work!
But it did. Here's a baked shortcake.
The fruit was easy. I used strawberries, blackberries, and blueberries with a touch of sugar. The whipped cream came from a can. There's no shame in spray can whipped cream. These cut fairly easily for me with a serrated knife.
Here's a side view. You can see all the delicious layers. Mmmmm.
The verdict was positive all around. The girl ate all hers and wanted more. I couldn't blame her. The crisp of the shortcake mixed with the juicy sweet berries and creamy whipped cream is an excellent combination. I can't see using this recipe to make more than four shortcakes, but I'd use it again for that. Or maybe smaller mounds and bite sized shortcakes.
Thank you Cathy of the Tortefeasor for this excellent taste of summer.