Directions

Prepare the Shortcake:

1. Heat the oven to 350 degrees F, with a rack in the middle. Spray three 9-inch round cake pans with nonstick cooking spray.
2. Make the biscuit layers: (Note: If your food processor is smaller than 14-cups in volume, it may be easiest to do this in 2 batches.) In the bowl of a food processor, pulse together the flour, brown sugar, baking powder, baking soda and salt. Add the butter and pulse until the bits of butter are about the size of small peas. Transfer the mixture to a large bowl.
3. Whisk together the buttermilk, eggs, egg yolk and vanilla in a medium bowl or large measuring cup. Make a well in the center of the flour mixture and pour in the buttermilk mixture. Begin mixing to moisten the flour mixture. Transfer onto a floured board and knead gently (honestly, just about 10 turns), just until the mixture forms a homogeneous dough. Stop no matter how the dough looks!
4. Divide the dough evenly among the prepared pans*. Press into an even layer—if the dough is sticky and hard to handle, lightly moisten your hands with water.
5. Sprinkle each layer evenly with about a tablespoon of turbinado sugar.
6. Bake until the biscuits layers are golden brown on the surface and a toothpick inserted into the center comes out clean, 28 to 32 minutes for the pans, rotating the pans midway if they look like they’re baking unevenly. Cool the biscuits in the pans for 20 minutes, then turn out onto wire racks to cool completely.

Prepare the Triple Berry Sauce:

1. Combine berries, Citrus Spice and water in a saucepan and bring to a boil until berries soften, about 10 minutes, stirring occasionally. Remove from heat and let cool for 5 minutes.
2. Transfer to food processor, add the preserves and process until smooth. Let cool to room temperature. Holds for one week.

Prepare the Berries:

1. In a large bowl, gently toss together the berries and Citrus Spice together.

Prepare the Whipped Cream:

1. In the bowl of a stand mixer fitted with the whisk attachment (or a large bowl, using a hand mixer), whip the cream cheese and powdered sugar until light and fluffy, 2 to 3 minutes. With the mixer running on low speed, add the cream in a slow, steady stream, then whip on medium speed until medium peaks form. Add the vanilla and Mai Chai and mix on low speed to combine.

Assemble the Cake:

1. Place one biscuit layer on a cake stand or platter. Top it with 1 1/2 cups of the whipped cream, spreading it evenly, followed by one third of the mixed berries. Repeat with the remaining biscuit layers, cream, and berries. Drizzle the Triple Berry Sauce over the finished cake, or drizzle a little on each wedge when serving.

*To Make Individual Shortcakes:

Roll dough out until 1/2-inch thickness, cut out dough with ring molds, and place on sheet pan. Lightly sprinkle the top of each individual biscuit with turbinado sugar. Bake at 375 degrees F for 9-12 minutes. To serve, cut biscuits in half and assemble as above, topping the bottom half with a little of the whipped cream, some berries, the top half and more berries spooned over with whipped cream topping.

Pam’s notes: All parts of dessert can be made ahead and stored for up to 1 day (though the biscuits are most delicious on the day they’re baked)—biscuits wrapped tightly in plastic wrap, at room temperature, and the strawberries and cream refrigerated in separate airtight containers. Once assembled, the cake should be kept refrigerated and served within 1 day.