Red, White, And Blue, Sour Cream Orange Drop Shortcakes With Whipping Cream

Red, White And Blue Sour Cream Orange 

Drop Shortcakes With Whipping Cream

Ingredients:
Shortcakes:
3 cups all-purpose flour
1/3 cup granulated sugar
1 T. baking powder
3/4 tsp. baking soda
3/4 tsp. salt
3/4 cup cold unsalted butter, diced
1 1/2 tsp. orange zest
1 cup sour cream
1 cup milk
Berries and Cream:
2/3 cup granulated sugar,  divided use
4 cups sliced strawberries
4 cups blueberries
2 cups well-chilled heavy cream
1/4 cup powdered sugar
1 tsp. vanilla
Directions:
In a bowl with a potato masher mash 2 cups strawberries with 1/3 cup granulated sugar and stir in remaining sliced strawberries. In another bowls mash the 2 cups blueberries 1/3 cup granulated sugar in the same manner. Let berries stand at room temperature, 4 hours. (Berry mixtures may be made 1 day ahead and chilled, covered. Bring berries to cool room temperature before serving.)

For Shortcakes, preheat oven to 425 degrees and line two baking sheets with parchment paper. In a large bowl whisk together flour, granulated sugar, baking powder, baking soda and salt and then cut or rub in butter until mixture resembles coarse meal. In a small bowl whisk together zest, sour cream and milk. Add to flour mixture. Stir mixture until it just forms a soft and sticky dough.

Drop dough into 12 mounds at 1-inch intervals onto prepared baking sheets. Pat dough down a bit and bake 12 to 15 minutes or until pale golden. Transfer shortcakes to a rack and cool. (Shortcakes may be made 4 hours ahead and kept in airtight containers.)

In a large bowl beat cream with powdered sugar and vanilla until it holds soft peaks. Split shortcakes and set bottoms on serving plates. Spoon strawberry mixture over half the shortcake and blueberries over the other half allowing some to flow onto the plate. Add some whipped cream and place the top of the shortcake on the cream; serve immediately.   Serves 12