I use a 8 X 2 round Pyrex, straight-sided cake pan
- 2 Cups flour
- Pinch Salt
- 3 teaspoons baking powder
- 5 1/3 Tablespoons butter
- 1 egg
- 2/3 Cup Milk
- 1 1/4 pound Blackberries (2 pints)
- 1/3 Cup Sugar
- 1 Cup Heavy Cream
- 1/8 Cup Sugar
- 1 Tablespoon Vanilla
Preheat oven to 425. Mix together flour, baking powder and salt. Cut in butter. Lightly beat an egg, add milk. Blend milk - egg mixture into flour - butter mixture, tossing lightly with a fork until all is moistened. With floured hands, pick up the shortcake and pat lightly into buttered cake pan. Bake at 425 for until golden, about 10-15 minutes. Cool on rack.
Mix blackberries with sugar and let sit for at least 1 hour.
Whip cream with sugar and vanilla.
When shortcake is cool, split horizontally. Place on a large, deep plate. Spoon 1/2 of the blackberries over the bottom half of the shortcake and spread them out. Spoon half of the whipped cream over the blackberries. Place the top half of the shortcake and repeat with blackberries and cream. Allow time for the blackberries and cream to soak into the shortcake. Enjoy!