Summer Fruit Shortcakes

Ingredients

• 1.5 cups all-purpose flour
• 1.5 teaspoons white sugar
• 0.5 teaspoon baking powder
• 0.5 teaspoon salt
• 0.25 teaspoon baking soda
• 0.25 cup cold butter, cut into small pieces
• 0.5 cup buttermilk
• 0.25 cup 2% low-fat milk
• 1 pint fresh blueberries, rinsed and dried
• 4 fresh apricots, pitted and sliced
• 0.5 pound cherries, pitted and halved
• 3 tablespoons confectioners' sugar, divided
• 0.75 cup whipping cream

Steps

1. Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
2. Sift flour, sugar, baking powder, salt, and baking soda together into a bowl; cut in butter using a pastry blender or two forks until mixture resembles coarse crumbs. Make a well in center of flour mixture; pour in buttermilk and milk and mix just until a dough gathers together. Do not overwork. Cover the bowl; rest dough, 10 to 15 minutes.
3. Roll out or pat dough into 6 rounds, each about 3 inches in diameter; place on the prepared baking sheet.
4. Bake in the preheated oven until puffed and golden, about 15 minutes. Transfer shortcakes to a wire rack; cool to room temperature.
5. Meanwhile, combine blueberries, apricots, and cherries in a bowl; set aside.
6. Beat cream in a bowl until soft peaks form; beat in 2 tablespoons confectioners' sugar until stiff peaks form. Split shortcakes in half horizontally; place bottom halves on serving plates. Spoon whipped cream over each half, top with fruit, and place a shortcake top on each. Dust tops with remaining 1 tablespoon confectioners' sugar.