Black & Blue Shortcake Recipe

Prep and cut dough

Preheat oven to 425°F (220°C). Line a baking sheet with parchment. In a large bowl whisk together the flour, 2 tablespoons granulated sugar, baking powder, and salt. Using a pastry cutter or fingertips, cut the cold cubed butter into the flour until mixture resembles coarse crumbs with some pea-sized pieces remaining.

Add liquid and shape

Stir in the buttermilk and vanilla just until a shaggy dough forms — do not overmix. Turn the dough out onto a lightly floured surface, gently fold 2–3 times to bring it together, and pat to about 1-inch thickness.

Cut and bake

Using a 2½–3 inch round cutter or a glass, cut 6 shortcakes and place them on the prepared sheet with edges touching slightly. Re-roll scraps once if needed. Brush tops with the beaten egg and sprinkle with coarse sugar. Bake 12–15 minutes until risen and golden on top. Transfer to a rack to cool 10 minutes.

Cook curd

In a small heavy saucepan whisk together the egg yolks, 2 tablespoons sugar, lemon juice, and lemon zest. Cook over low–medium heat, stirring constantly with a silicone spatula, until thickened and it coats the back of the spatula, about 6–8 minutes. Do not let it boil vigorously or the eggs may scramble.

Finish with butter

Remove from heat and immediately whisk in the cold butter, one piece at a time, until fully incorporated and smooth. Strain the curd through a fine mesh sieve into a bowl to remove any bits. Cover the surface with plastic wrap and chill until needed (at least 30 minutes).

Whip cream

Chill a medium bowl and whisk or beaters. Pour the chilled heavy cream into the bowl, add powdered sugar and vanilla. Whip on medium-high speed until soft peaks form, about 2–3 minutes. Refrigerate until assembly.

Prepare berries

Rinse blackberries and blueberries and gently pat dry. Toss berries together in a small bowl. If you like, lightly mash a few berries to create a little juice to mingle with the lemon curd for serving.

Assemble shortcakes

Slice each shortcake horizontally. Spoon about 1 tablespoon lemon curd onto the bottom half of each shortcake, then add a generous spoonful (about 2–3 tablespoons) of mixed berries. Top with 2–3 tablespoons whipped vanilla cream. Crown with the top half of the shortcake and finish with another small dollop of cream and a few extra berries.

Garnish with basil

Tuck 1–2 small basil leaves into the cream on each shortcake and dust lightly with confectioners' sugar if desired. Serve immediately.