Directions

1. 1

   Place the rinsed blackberries in a large bowl. Sprinkle with 1/3 cup of granulated sugar and gently toss to coat all the berries evenly. Using a potato masher, gently mash approximately half of the berries to release their natural juices while keeping some whole berries intact for texture.

2. 2

   Stir the lemon juice and lemon zest into the macerated berries, mixing gently to combine. Allow the berry mixture to sit at room temperature for 20 minutes to 1 hour, allowing the sugar and lemon to help release additional juices from the blackberries.

3. 3

   While the berries macerate, combine the flour, 3 tablespoons of granulated sugar, baking powder, and salt in a large bowl. Whisk these dry ingredients together vigorously until evenly distributed.

4. 4

   Add the cold butter cubes to the flour mixture. Using your fingertips, a fork, a pastry cutter, or a food processor, work the butter into the flour until the largest pieces of butter are the size of small peas. The mixture should appear crumbly and somewhat uneven.

5. 5

   Create a well in the center of the flour mixture and pour in the heavy cream and 1 teaspoon of vanilla extract. Using a fork, gently mix the flour and cream together until the dough just barely comes together. The dough should have a shaggy, slightly rough appearance.

6. 6

   Transfer the dough to a clean work surface and knead it gently just a few times until it forms a loose ball. Be careful not to overwork or overmix the dough, as this will result in tough biscuits.

7. 7

   Place the dough ball on a baking sheet or small tray and gently press it into an 8-inch by 8-inch square. Cover the dough with plastic wrap and refrigerate for 15 to 20 minutes until chilled.

8. 8

   Preheat your oven to 425°F. Once the dough has chilled sufficiently, remove it from the refrigerator and cut it into 9 equal squares using a sharp knife. Arrange the squares on a baking sheet with at least 1 to 2 inches of space between each one.

9. 9

   Bake the biscuits at 425°F for approximately 18 minutes, until they are nicely browned on top and cooked through.

10. 10

    While the biscuits are baking, prepare the whipped cream. Pour the heavy whipping cream into a large bowl that has been chilled (place a metal mixing bowl in the freezer for a few minutes beforehand if desired). Sprinkle the 2 teaspoons of powdered sugar and a few drops of vanilla extract over the cream.

11. 11

    Using a hand mixer, beat the cream on medium-high speed until soft peaks form that hold their shape somewhat. Do not overbeat, as this will turn the cream into butter. Transfer the whipped cream to the refrigerator to chill until ready to serve.

12. 12

    When the biscuits come out of the oven, allow them to cool for a few minutes. To assemble each shortcake, place one warm biscuit in a bowl or on a dessert plate and gently pull it apart into two halves.

13. 13

    Place a large scoop of the macerated blackberries and all of their accumulated juices over the bottom half of the biscuit. Top with the second half of the biscuit and finish with a generous dollop of the chilled vanilla whipped cream. Serve immediately.