Summer Fruit Shortcakes

Ingredients

• 1.5 cups all-purpose flour
• 1.5 teaspoons white sugar
• 0.5 teaspoons baking powder
• 0.5 teaspoons salt
• 0.25 teaspoons baking soda
• 0.25 cups butter , cold, cut into small pieces
• 0.5 cups buttermilk
• 0.25 cups 2% low-fat milk
• 1 pint fresh blueberries , rinsed and dried
• 4 freshs apricots , pitted and sliced
• 8 ounces cherries , pitted and halved
• 3 tablespoons confectioners' sugar , divided
• 0.75 cups heavy cream

Instructions

1. 1

   Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.

2. 2

   Sift flour, sugar, baking powder, salt, and baking soda together into a bowl; cut in butter using a pastry blender or two forks until mixture resembles coarse crumbs. Make a well in center of flour mixture; pour in buttermilk and milk and mix just until a dough gathers together. Do not overwork. Cover the bowl; rest dough, 10 to 15 minutes.

3. 3

   Roll out or pat dough into 6 rounds, each about 3 inches in diameter; place on the prepared baking sheet.

4. 4

   Bake in the preheated oven until puffed and golden, about 15 minutes. Transfer shortcakes to a wire rack; cool to room temperature.

5. 5

   Meanwhile, combine blueberries, apricots, and cherries in a bowl; set aside.

6. 6

   Beat cream in a bowl until soft peaks form; beat in 2 tablespoons confectioners' sugar until stiff peaks form. Split shortcakes in half horizontally; place bottom halves on serving plates. Spoon whipped cream over each half, top with fruit, and place a shortcake top on each. Dust tops with remaining 1 tablespoon confectioners' sugar.