Blueberry Lemon Thyme Shortcakes with Berries and Whipped Cream

If anything has defined the last couple months (other than churning anxiety combined with numb confusion and a deep sense of grief) is seeking out simple pleasures. I know, I know, that doesn’t go together but when the world feels like its spinning out of control some days. the only thing I can do is to grasp at what is right in front of me. Its slow mornings on the patio drinking coffee, a good book read in the middle of the afternoon just because, or a long walk at sunset. Nothing extravagant necessarily but while we wait for daily life to start back up again, I figure I might as well find ways to enjoy it.

As the summer harvest begins, our Valley comes alive. It’s fruit season and every week something new and delicious is available. My favorite fruit stand has a drive-through option and I stop in every week for a bag of cherries or freshly picked raspberries. My favorite local winery offers drive-through pick-ups and free deliveries or shipping. Suddenly all this time at home, seemingly in limbo, is actually quite lovely.

And while this year’s Fourth of July celebration looks different, nothing says Independence Day like fresh berries and shortcake. Here’s a fun and sweet spin on a classic. Shortcakes get a little update with blueberries and a just a tiny hint of lemon and thyme. Piled high with fresh berries and lightly sweetened whipped cream, this is a treat you’ll want to make all summer long. Pair this lovely dessert with an ice cold glass of Gilbert Cellars rose’, preferably enjoyed outside on your patio or deck as the sun goes down. I promise, you won’t regret it.

Blueberry Lemon Thyme Shortcakes with Berries and Whipped Cream

For the Berries

• 1 pint blackberries

• 1 pint raspberries

• 1 pint blueberries

• 1 tablespoon sugar

• 1 teaspoon lemon zest

For the shortcakes

• 3 cups all-purpose flour

• 2 teaspoons lemon zest

• 3 tablespoons sugar

• 1 1/2 tablespoons baking powder

• 1/2 teaspoon baking soda

• 1 teaspoon salt

• 3/4 cup cold unsalted butter, cut into small cubes

• 1 1/2 cups half and half

• 1 1/2 teaspoons vanilla extract

• 1 cup blueberries

• 1/4 teaspoon dried thyme

• 1 tablespoon raw sugar

For the Whipped Cream

• 2 cups cold heavy cream

• 1/4 cup powdered sugar

• 1 tablespoon vanilla extract

Combine berries in a large bowl. Sprinkle with sugar and lemon zest. Stir gently to combine and set aside.

To make the shortcakes combine flour, lemon zest, sugar, baking powder, baking soda, salt and thyme in the base of a food processor. Pulse a few times to combine ingredients. Add the butter and pulse until the butter is in pea-size chunks. The flour mixture should be crumbly but NOT a dough. Add the cream and vanilla to the food processor and pulse several times. Add in the blueberries and pulse again until a dough forms. Remove the dough from the food processor and using a floured surface, work the dough into a rectangle about 3/4 inch thick. Transfer to a parchment paper lined baking sheet and chill in the refrigerator for 20 to 45 minutes.

While the shortcakes chill, preheat oven to 400 degrees. Once the shortcake dough is chilled, remove from oven and cut into 12 equal pieces. Transfer to a new parchment lined baking sheet and sprinkle with raw sugar. Bake in the oven for about 25 to 30 minutes until the cakes have golden edges and a springy top.

In the bowl of a stand mixer combine heavy cream, powdered sugar and vanilla. Beat on high until stiff peaks form.

To assemble shortcakes, slice cake in half. Scoop berries onto one side of the shortcake. Top with a dollop of whipped cream and place the shortcake on top the whipped cream. Serves 12.