Recipe: Nectarine and Jumble Berry Shortcake

NECTARINE AND JUMBLE BERRY SHORTCAKE

2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter
6 tablespoons granulated sugar plus some to sweeten berries
1 egg, room temperature
2/3 cup heavy (whipping) cream
4 cups sliced yellow and white nectarines
4 cups assorted berries
4 cups sweetened whipped cream

Into a mixing bowl, sift flour, baking powder and salt. Slice butter into 1-inch pieces and scatter over top of flour mixture; sprinkle in sugar. Cut ingredients together until mixture resembles coarse crumbly meal.

In a small bowl, whisk together the egg and cream. Pour into flour mixture and mix just until dough comes together; it should resemble moist, slightly sticky biscuit dough. Turn out onto a clean, lightly floured surface and knead gently until smooth, about 1 minute. Transfer dough to a greased 8-inch round cake pan; brush top with a little heavy cream and sprinkle with a little granulated sugar.

Bake at 450 degrees until golden, 15 to 18 minutes. Cool completely before turning out onto a clean dry surface.

TO PREPARE THE FRUIT:
In a large bowl, combine nectarines and
assorted berries. Toss together with a little granulated sugar. Let
rest at room temperature for 10 to 15 minutes to allow fruit to
sweeten and release juices.

TO ASSEMBLE THE SHORTCAKE:
Use a thin serrated knife to split shortcake horizontally in half. Place bottom layer on a dessert plate and spread with a little unsalted butter (to keep the bottom from becoming soggy). Spoon half of the fruit mixture over, drizzle with half of the accumulated juices and follow with mounds of whipped cream. Spoon remaining fruit over whipped cream, drizzle with remaining juices and cover with top layer of shortcake. Cut into 8 equal wedges. If desired, garnish each serving with rosettes of whipped cream and additional fresh berries. Serve.

Makes 8 servings
Adapted from A Return to Family Picnics by Russell Cronkhite