You are here: Home » Recipes » Pecan Shortcakes with Blackberries Pecan Shortcakes with Blackberries Kitchen Tested Yield 8 servings Prep 15 mins Cook 15 mins Sweet berries and cream look beautiful on a rich, nutty shortcake. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail Ingredients 4 cups blackberries1/2 cup granulated sugar2 cups all-purpose flour1/2 cup ground pecans3 tablespoons brown sugar1 tablespoon baking powder1/2 teaspoon salt8 tablespoons (1 stick) cold, unsalted butter, cut into small pieces1 teaspoon vanilla extract1/2 cup whole milk1 tablespoon turbinado sugar -- Whipped cream (optional) Instructions Combine blackberries and granulated sugar. Let stand at least 30 minutes. Preheat oven to 400F. Line a baking sheet with parchment. Combine flour, pecans, brown sugar, baking powder and salt in a large mixing bowl. Add butter and using your fingers or a fork, cut butter into the flour mixture until it resembles coarse meal. Add vanilla and milk. On a lightly floured cutting board, pat dough into a 5 x 9-inch rectangle, 3/4-inch thick. Cut into 8 pieces. Sprinkle turbinado sugar on top. Place shortcakes on a baking sheet and bake 15 to 18 minutes, until puffed and lightly colored. Cool on a wire rack. Slice shortcakes into halves horizontally; spoon blackberries and juice between halves and top with whipped cream, if using. Recipe by Nancy Krcek Allen.