- 2 cups unbleached white flour, plus more for kneading
- ¼ cup granulated cane sugar
- 1 Tbsp baking powder
- 1 tsp salt
- ¾ tsp cream of tartar
- ¾ cup cold butter, cut into cubes
- ¾ cup whole milk
- ¼ cup buttermilk
- Preheat the oven to 425°F. Line a large baking sheet with parchment or a silicone mat.
- In a mixing bowl, whisk together flour, cane sugar, baking powder, salt, and cream of tartar. Cut in butter with a pastry cutter or fork until mixture forms coarse crumbs. It will look similar in texture to wet sand.
- Make a small well in the center, and pour in milk and buttermilk. Toss with a fork until milk is incorporated. Gently knead 5 or 6 times until a soft dough forms. Add a little more flour if it is too wet.
- Scoop out ½ cupfulls of dough onto the prepared baking sheet. Gently pat them to ½ inch thick. Bake for 15-18 minutes, or until golden brown. Cool on a wire rack.
- Wash and sort berries. Set aside 2 cups.
- In a small saucepan, bring remaining berries, sugar, and lemon juice to a simmer. Cook over medium heat for about 5 minutes, mashing some of the fruit with the back of the spoon. Remove from heat and allow to cool slightly. Stir in reserved fruit.
Put it Together
- Top with berries, whipped cream or ice cream, and another shortcake (If desired!) Enjoy!
Makes 12 shortcakes