Blackberry Shortcake

Add the blackberries and 1/3 cup of the sugar together in a large bowl. Toss together until the blackberries are coated in the sugar. Set aside.

Preheat the oven to 400 °F. Line a rimmed baking sheet in parchment and set aside.

In a large bowl, combine the flour, baking powder, salt, and 1/4 cup of the sugar. Whisk to combine.

Add in the butter and using your hands, lightly toss each piece of butter to coat it in the flour mixture then pinch each piece into a thin, flat shard. Repeat with the rest of the butter.

Add in the buttermilk and stir until a shaggy dough comes together. Tip the mixture onto the counter and bring the dough together with your hands, squeezing lightly until it holds together.

Pat the dough into a rough rectangle about 1-inch thick. Cut into 8 squares and place on place each on the prepared baking sheet, leaving some room between each.

Brush the tops of each with a little buttermilk then sprinkle with the raw sugar. Bake for about 15-20 minutes, until the tops are deep golden-brown and they’ve puffed and risen.

Add the heavy cream to the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with a hand mixer. Whip until soft peaks form. Add in the powdered sugar and vanilla and whip again until just combined.

To assemble the shortcakes, cut the biscuits in half and top each with a heaping spoonful of the blackberries and some of their juices and a heaping spoonful of whipped cream. Top with the top of the biscuit and enjoy.