Wolfgang’s Mixed Berry Shortcake

BERRY MIXTURE
1 pt Blueberries
1 pt Raspberries
1 pt Blackberries
2 tb Sugar
1 tb Lemon juice
2 ts Kirsch
1 ts Orange zest

-SERVE-
Ice cream

Prepare the shortcake dough: In a food processor, combine cake flour,
sugar, baking powder, and salt. Process until just combined with a few
onoff turns. Add butter then pulse until just combined. With the motor
running, pour heavy cream through the feed tube, stopping just before the
dough forms a ball.

Roll out the dough: Lightly flour a wooden surface and gently knead the
dough until it forms a smooth ball. Be careful not to overknead the dough.
Roll out dough to around 3/4 inch thick. Cut into 7 circles with a 3-inch
cookie or biscuit cutter. Knead the leftover scraps together, roll and cut
out 3 more circles.

Bake the dough: Line a baking tray with parchment paper and arrange the
dough circle on a tray. Brush the tops with heavy cream and sprinkle
lightly with sugar. Bake 5 minutes in a 375-degree oven and then reduce the
heat to 350-degree oven. Bake for another 25 to 30 minutes, or until the
cakes are golden and firm to the touch.

Prepare the berries: While the dough cools, mix the berries. Wolfgang uses
a combination of blueberries, raspberries and blackberries, but you can use
whatever fruit you like to eat. Combine 1 pint blueberries, 1 pint
raspberries and 1 pint blackberries with 2 Tbsp sugar in a large mixing
bowl. Then add 1 Tbsp lemon juice, 2 tsp kirsch and 1 tsp orange zest.
Gently mix and set aside.

Build the shortcake: When ready to serve, split each shortcake in half and
warm slightly. This is a great dessert for a party because you can prepare
the shortcake ahead of time and then warm them when you make the berry
mixture. Place the bottom half of the shortcake on a dessert plate. Spoon 1
cup of ice cream on the cake and arrange a cup of the berry mixture over
and around the ice cream. Top with the remaining half of the cake. Serve
immediately while the shortcake is still warm.