All-American Shortcake

Preheat oven to 400°F. Line a baking sheet with parchment paper.

Whisk together whole wheat flour, baking powder, baking soda, and salt in a large bowl.

Cut the cold unsalted butter cubes into the flour mixture using a pastry cutter or fork until the mixture resembles coarse breadcrumbs.

Stir together skim milk, orange zest, and vanilla in a small bowl until combined.

Pour the milk mixture into the dry ingredients and stir gently until just combined; do not overmix.

Drop spoonfuls of dough onto the prepared baking sheet to form 4 shortcake rounds, spacing them 2 inches apart.

Bake for 15–18 minutes until the shortcakes are golden brown and a toothpick inserted in the center comes out clean.

Remove shortcakes from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Combine sliced strawberries, blueberries, and sugar in a bowl and let sit for 5 minutes so the juices release.

Split each cooled shortcake horizontally and layer with the berries and their juices. Serve immediately.