Layered biscuit cake with summer fruit

Photography by Angie Norwood Browne

Layered biscuit cake with summer fruit

 

Preheat oven to 400 degrees.

Stir together in large bowl:

1 1/2 cups all-purpose flour

1/4 teaspoon salt

4 teaspoons sugar

2 teaspoons baking powder

Add:

6 tablespoons cold butter cut into small pieces

Cut the butter into the flour with your fingers  or pastry blender, until they are the size of small peas.

Measure:

3/4 cup heavy cream

Remove 1 tablespoon and set aside. Lightly stir in the remainder of cream with a fork until the mixture just comes together. Without overworking it,lightly knead the dough a couple of times in the bowl, turn it out onto a lightly floured board, and roll out about 3/4 inch thick. Cut into eight 1 1/2 inch circles. Place the biscuits into a 8″cake pan.

Bake for 17 minutes or until cooked through and golden. Let cool.

To assemble cake:

3 cups summer berries or sliced fruit, in any combination.

3 cups sweetened whipped cream

Carefully remove biscuits from pan and cut in half cross-wise (don’t worry if the biscuits fall apart, you can easily push them back together).  Place biscuit bottom layer on serving plate. Spoon on 2 cups of fruit and half of the  whipped cream. Add top layer of biscuits.  Garnish with more fruit and whipped cream.

Serve immediately!

Recipe  adapted from Alice Waters’ book”The Art of Simple Food.”

Food Styling by Patty Wittmann