Berries with Shortcake and Whipped Cream

Preheat oven to 350ºF.

Blend dry ingredients with butter to fine crumbs.

Incorporate buttermilk until just combined.

Roll dough 1.5 inches thick and cut into desired shapes. Brush with cream and sprinkle with sugar.

Bake 10-15 minutes or until cooked.

Mix berries with sugar and lemon juice and allow to macerate for 30 minutes before using.

Heat milk and sugar until hot but not boiling.

Mix eggs, vanilla, sugar, flour and cornstarch in a bowl. Add hot milk slowly to egg mix while whisking.

Return mix to stove in a pot, stirring constantly over medium heat until mix thickens.

Once thickened, cook for a additional minute stirring constantly.

Remove from pot and cool with plastic wrap on the surface of cream to avoid a skin.

To finish: Whip 1 cup heavy cream to stiff peaks and reserve. Cut biscuits in half horizontally and spoon a generous portion of pastry cream into the middle of each one. Top pastry cream with a large spoonful of berry mix, ensuring to get some of the juice as well. Return tops of biscuits and top with whipped cream.