Ingredients
- Nonstick cooking spray
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 3/4 teaspoon coarse salt
- 1 3/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 stick cold unsalted butter, cut into small pieces
- 8 ounces cream cheese, 2 ounces cold, 6 ounces room temperature
- 2 ounces blueberries (about 1/3 cup), plus more for serving
- 2 ounces strawberries, hulled and diced (about 1/3 cup), plus more for serving
- 3/4 cup well-shaken buttermilk
- 1/3 cup confectioner's sugar, plus more for serving
- 1 1/4 cups heavy cream
Instructions
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Coat 2 parchment-lined baking sheets with cooking spray. Whisk together flour, granulated sugar, salt, baking powder, and baking soda in a large bowl. Incorporate butter and cold cream cheese into flour mixture with a pastry cutter or your fingers until mixture resembles coarse meal. Transfer to freezer and chill 30 minutes.
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Preheat oven to 425 degrees, with racks in upper and lower thirds. Transfer half of flour mixture to another large bowl. Add blueberries to 1 bowl and strawberries to other bowl. Gradually stir 6 tablespoons buttermilk into 1 bowl, gently folding with a rubber spatula until a sticky dough forms. (Do not overmix.) Divide dough into 4 even mounds and place 2 inches apart on 1 baking sheet. Repeat with second mixture, remaining 6 tablespoons buttermilk, and other baking sheet. Bake, rotating halfway through, until shortcakes are golden brown, about 20 minutes. Let cool on baking sheets 5 minutes, then transfer to wire racks to cool completely.
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Meanwhile, beat together remaining 6 ounces cream cheese and confectioner's sugar with a mixer on medium speed until smooth. Gradually add cream, beating just until mixture becomes smooth and thick, about 1 minute. (Do not overbeat.) Serve alongside shortcakes and berries, with confectioner’s sugar for sprinkling.
