Blackberry Shortcake

This delicious blackberry shortcake is made with fresh blackberries, fluffy shortcake biscuits, and whipped cream.

Ingredients - Serves 6

In a bowl, combine the blackberries, sugar, and lemon juice. Stir gently and let sit for 10 minutes to macerate.
Preheat the oven to 425°F (220°C).
In a large mixing bowl, whisk together the flour, baking powder, and salt.
Add the cold cubed butter to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
Pour in the milk and stir until just combined. Do not overmix.
Turn the dough out onto a lightly floured surface. Gently knead the dough a few times to bring it together.
Roll out the dough to a thickness of about 1/2 inch. Use a round biscuit cutter to cut out shortcakes.
Place the shortcakes on a baking sheet lined with parchment paper. Bake for 12-15 minutes, or until golden brown.
Remove the shortcakes from the oven and let cool slightly.
To assemble, split the shortcakes in half horizontally. Spoon some of the macerated blackberries onto the bottom half of each shortcake.
Top with a dollop of whipped cream and place the other half of the shortcake on top.
Garnish with fresh mint leaves.
Serve immediately and enjoy!