Blackberry Shortcake

Ingredients

• 2 to 2 1/2 pounds of blackberries , gently rinsed if fresh, defrosted if frozen
• 1/4 cup to 1/2 cup of sugar
• 1 teaspoon lemon juice
• 1/2 teaspoon lemon zest
• 3 cups flour
• 3 Tbsp sugar
• 4 teaspoons baking powder
• 3/4 teaspoon salt
• 8 Tbsp cold butter, cut into small cubes
• 1 1/2 cups heavy cream
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream
• 2 teaspoons powdered sugar
• A few drops of vanilla extract

Directions

1. Place the blackberries in a large bowl, shower the sugar over them, and toss until the fruit is coated. With a potato masher, press gently on about 1/2 of the berries so they give up some juice.
2. Stir in the lemon juice and lemon zest.
3. Set the bowl aside for 20 minutes to an hour so the sugar can draw more liquid out of the blackberries.
4. In a large bowl, whisk the flour, sugar, baking powder and salt briskly. Add the cold butter cubes; with your fingers, or with a fork, pastry cutter, or food processor, work the butter into the dry ingredients until no pieces are larger than peas.
5. Make a hollow in the middle of the flour mixture, then add the cream and vanilla. Stir with a fork just until the dough comes together; it should look shaggy.
6. Turn the dough out onto a clean surface and knead it a few times, only enough to bring it into a loose ball. Do not keep mixing or kneading past that point.
7. Move the ball to a small tray or baking sheet and pat it into an 8-inch by 8-inch square. Cover it with plastic wrap and refrigerate for 15 to 20 minutes.
8. Preheat the oven to 425 degrees F. After the dough has chilled, take it out of the refrigerator and slice it into 9 equal squares. Set the squares on a baking sheet, leaving 1 inch or 2 of space between them.
9. Bake at 425 degrees F until the biscuits are well browned, about 18 minutes.
10. While the biscuits bake, pour the heavy whipping cream into a large chilled bowl. If you need to chill a metal mixing bowl, put it in the freezer for a few minutes first.
11. Add the powdered sugar and a few drops of vanilla extract. Beat with a hand mixer until the peaks hold their shape somewhat. Refrigerate until you are ready to serve.
12. When the biscuits are done, take them from the oven and let them cool for a few minutes. For each shortcake, place 1 biscuit in a bowl or on a dessert plate and split it in half.
13. Spoon a large scoop of berries, along with their juices, over the bottom half. Set the other half of the biscuit on top, then finish with a generous dollop of whipped cream.