Quick Cream Shortcake

For a flush of fresh blackberries · no butter to cut, done in half an hour

6 · 10 min

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2 cups flour
3 Tbsp sugar (plus more for the berries)
1 Tbsp baking powder · ½ tsp salt
1¼ cups heavy cream, cold (plus a splash to brush)
1 qt fresh blackberries (halve any big ones)
whipped cream, to serve

What you need

2 cups flour

3 Tbsp sugar (plus more for the berries)

1 Tbsp baking powder · ½ tsp salt

1¼ cups heavy cream, cold (plus a splash to brush)

1 qt fresh blackberries (halve any big ones)

whipped cream, to serve

Sugar the blackberries first. Halve any big ones, toss with a couple spoons of sugar (blackberries can run tart — taste and add more), and leave them alone; while the shortcakes bake they'll slump into their own dark syrup.
One-bowl dough. Whisk the flour, sugar, baking powder, and salt. Pour in the cold cream and stir just to a shaggy dough — stop the moment it comes together; overmixing is what makes shortcake tough.
Pat & cut. Pat it ¾″ thick on a floured counter; cut 6 rounds (or just drop 6 mounds on the pan). Brush the tops with cream and sprinkle with sugar.
Bake hot. 425°F, 12–15 min until risen and golden — a hot oven gives a fast, tall rise.
Build warm. Split each shortcake, spoon on the berries and their syrup, and top with whipped cream. Best the minute they're cool enough to hold.

Steps — tap one to keep your place

1. Sugar the blackberries first. Halve any big ones, toss with a couple spoons of sugar (blackberries can run tart — taste and add more), and leave them alone; while the shortcakes bake they'll slump into their own dark syrup.

2. One-bowl dough. Whisk the flour, sugar, baking powder, and salt. Pour in the cold cream and stir just to a shaggy dough — stop the moment it comes together; overmixing is what makes shortcake tough.

3. Pat & cut. Pat it ¾″ thick on a floured counter; cut 6 rounds (or just drop 6 mounds on the pan). Brush the tops with cream and sprinkle with sugar.

4. Bake hot. 425°F, 12–15 min until risen and golden — a hot oven gives a fast, tall rise.

5. Build warm. Split each shortcake, spoon on the berries and their syrup, and top with whipped cream. Best the minute they're cool enough to hold.

Low salt — salt at the end and taste as you go; broth, cheese, and canned goods already bring salt.