A shortcake made with plump, juicy, sweet berries. Not just strawberries, but raspberries and my favorite blueberries. Not just a simple shortcake either but a shortcake crumble because, well, we love crumbles.
Do not add walnuts for a nut free version.
Mix the flour, baking powder, sugar and salt in a bowl. Add the berries carefully. They may break but that will only add color and LOTS of flavor to your shortcakes.
Cut in the butter and shortening and blend. Pour in the half and half and blend.
Drop eight measured portions onto the baking sheet and brush with melted butter and sprinkle on the granola, pressing it very lightly into the shortcake dough.
Bake for 15 minutes. Remove from oven and allow to cool. Reduce oven temperature to 375 F * you will use the oven to toast the crumble.
Remove shortcakes from parchment BUT save the parchment paper on the baking sheet because you will use it again to toast the crumble.
Mix all the above crumble ingredient together. Sprinkle onto the saved parchment lined sheet and toast in the 375 F oven for 8 – 10 minutes or just until brown.
Cut the shortcakes in half. On the bottom half of the shortcake, put a dollop of whipping cream, add some sliced strawberries, raspberries, blueberries. Place the top half of the shortcake on top of cream and berries, add another small dollop of cream and sprinkle on the toasted crumbles with another spoonful of berries.