cream berry shortcake

hurm...I think I'm cake-hunger right now and I want to bake a cake!!haha~

seems doesn't really look tempting

now, how does it look?

Ingredients

For Berries:

• 1/2 cup of Water
• 1/2 cup of Sugar
• 1 Vanilla Bean
• 2 pints of Raspberries
• 2 pints of Blackberries
• 1 pint of Strawberries
• 1 tablespoon of Lemon Zest
• 1 tablespoon of Fresh Thyme
  

For Biscuit:

• 2 cups of All Purpose Flour
• 1 tablespoon of Baking Powder
• 1 tablespoon of Salt
• 1 tablespoon of Sugar
• 1 1/2 cups of Heavy Cream
• 5 tablespoons of Melted Butter
  

For Basil Mint Syrup:

• 1 bunch Basil
• 1 bunch Mint
• 1/2 cup of Light Corn Syrup
  

For Whipped Cream:

• 1 pint of Heavy Cream
• 1/2 cup of Sugar
  

Directions

For Berries: Bring water, sugar and vanilla to a rapid boil. Add and mix berries, lemon zest and thyme. Cook until soft but not pureed. Drain juice and reduce to a syrup.
For the Biscuits: Preheat oven to 425 degrees. Mix cream into sifted flour, baking powder, salt and sugar. Don’t overmix! Place in plastic wrap and form into 1 inch thick rectangle. Refrigerate. Cut into biscuits. Brush generously with butter. Place on a cookie sheet and bake for 12 minutes.
For the Basil Mint Syrup: Blanch and squeeze dry the basil and mint in boiling water. Shock blend with corn syrup.
For the Whipped Cream: Whip heavy cream and add sugar.
To assemble:
Cut warm biscuit in 1/2. Fill with berries. Moisten with berry syrup and top with cream. Garnish with mint syrup.

my 3rd attempt..the decor, i look forward top chef's..heheh~

 p/s : rugi kalau tak cuba resipi ni...ngee~