Red, White, & Blue Mixed Berry Skillet Shortcake

Preparation

This is an impressive looking dessert that couldn’t be easier to make. Serve this straight from the pan or easily pop out the biscuit cake and serve on a cutting board with extra berries and whipped cream alongside.

MAKE THE SHORTCAKE

1. Preheat oven to 400°. In a large bowl, whisk together flour, sugar, baking powder, and salt until well combined. Stir in butter and work the butter in with your fingertips until butter is evenly incorporated into flour mixture and only pea size pieces remain. 
2. In a separate bowl, whisk together buttermilk, egg and vanilla. Drizzle over flour mixture and stir until a shaggy wet dough forms.
3. Transfer dough to a HexClad 4.5 QT Deep Sauté Pan and sprinkle generously with sanding sugar. Bake until golden and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let cool completely.

MEANWHILE, MAKE THE TOPPING

1. About 15 minutes before you are ready to serve, gently stir together berries, lemon zest and juice and 2 tablespoons of the sugar. Let sit, gently stirring occasionally, until the fruit releases its juices, about 10 minutes. Meanwhile, in another bowl, whip cream and remaining 2 tablespoons sugar to soft peaks, then add sour cream and whisk a few more times until thick and spreadable.

ASSEMBLE THE SHORTCAKE

1. When shortcake is cool, pile with whipped cream and berries. Serve immediately with more berries and whipped cream on the side.