PLUM & BLACKBERRY CRUMBLE SUNDAE

1 ½ cups all-purpose flour

2 tablespoons granulated sugar

3/4 teaspoon coarse salt

1 3/4 teaspoons baking powder

¼ teaspoon baking soda

1 stick cold unsalted butter, cut into small pieces

8 ounces cream cheese, 2 ounces cold, 6 ounces room temperature

2 ounces blueberries (about 1/3 cup), plus more for serving

2 ounces strawberries, hulled & diced (about 1/3 cup), plus more for serving

3/4 cup well-shaken buttermilk

1/3 cup confectioner’s sugar, plus more for serving

1 ¼ cups heavy cream

This recipe makes four blueberry & four strawberry shortcakes. Coat 2 parchment-lined baking sheets with cooking spray.  Whisk together flour, granulated sugar, salt, baking powder, & baking soda in a large bowl.  Incorporate butter & cold cream cheese into flour mixture with a pastry cutter or your fingers until mixture resembles coarse meal.  Transfer to freezer & chill 30 minutes.

Preheat oven to 425° with racks in upper & lower thirds.  Transfer half of flour mixture to another large bowl.  Add blueberries to 1 bowl & strawberries to other bowl.  Gradually stir 6 tablespoons buttermilk into 1 bowl, gently folding with rubber spatula until a sticky dough forms.  Do not over mix.  Divide dough into 4 even mounds & place 2 inches apart on 1 baking sheet.  Bake, rotating halfway through, until shortcakes are golden brown, about 20 minutes.  Let cool on baking sheets 5 minutes, then transfer to wire racks to cool completely. 

Meanwhile, beat together remaining 6 ounces cream cheese & confectioner’s sugar with a mixer until smooth.  Gradually add cream, beating just until mixture becomes smooth & thick, about 1 minute.  Do not over beat.  Serve alongside shortcakes & berries, with confectioner’s sugar for sprinkling.