This cake brings me back to my time in England, where they serve shortcakes (or scones) with strawberry jam and clotted Devonshire cream (kind of a full fat sour cream). You can make this with a number of berries but my favourites are blackberries, blueberries, and strawberries.
Cake
2 cups (500 mL) all-purpose flour
2 Tbsp (30 mL) sugar
1 Tbsp (15 mL) baking powder
½ tsp (2 mL) salt
½ cup (125 mL) butter
1 egg, beaten
2⁄3 cup (150 mL) whipping cream
Topping
1 cup (250 mL) whipping cream
2 Tbsp (30 mL) maple syrup
2 cups (500 mL) mixed wild berries
Preheat the oven to 425°F (220°C).
In a bowl, combine the flour, sugar, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs. In a small bowl, whisk together the egg and whipping cream; add all at once to the crumb mixture and stir just until moistened. Spread the batter into a greased 8-inch (20 cm) round baking pan, slightly building up around the edges. Bake in the oven for 15–18 minutes, or until golden brown. Remove from the pan and cool on a wire rack.
In a small bowl, whisk the whipping cream until it just begins to thicken. Add the maple syrup; whisk until stiff peaks form. Split the cake in half widthwise. Spoon half of the berries over the bottom layer. Top with a spoonful of whipped cream. Cover with the top cake layer. Top with the remaining berries and whipped cream. Cut into squares or wedges.
SERVES 6–8