Name: Lemon-Berry Shortcakes
Yield: Makes 6
Ingredients: 3/4 cup sugar; 2 tablespoons grated lemon peel; 1/2 cup blueberry jam; 5 tablespoons lemon juice, divided; 5 cups quartered hulled strawberries; 4 1/2 cups fresh blueberries; 2 1/3 cups chilled whipping cream, divided; 2 cups all purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1/2 teaspoon ground nutmeg

Image may contain Plant Fruit Food Blueberry Creme Cream Dessert and Yogurt

Lemon-Berry ShortcakesScott Peterson

Recipe information

Yield
Makes 6

Ingredients

3/4 cup sugar

2 tablespoons grated lemon peel

1/2 cup blueberry jam

5 tablespoons lemon juice, divided

5 cups quartered hulled strawberries

4 1/2 cups fresh blueberries

2 1/3 cups chilled whipping cream, divided

2 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon ground nutmeg

Preparation

Step 1
Position rack in top third of oven; preheat to 400°F. Mix sugar and peel in small bowl. Melt jam in large skillet with 2 tablespoons water. Mix in 3 tablespoons lemon sugar, 2 tablespoons lemon juice, then berries. Set aside.
Step 2
Combine 1 cup whipping cream, 2 tablespoons lemon sugar, and 1 tablespoon lemon juice in medium bowl and whip. Cover; chill.
Step 3
Mix flour, baking powder, salt, nutmeg, and 1/3 cup lemon sugar in large bowl. Quickly mix in remaining 1 1/3 cups cream and 2 tablespoons lemon juice until dough just comes together. Drop dough by rounded 1/3 cupfuls in 6 mounds on ungreased baking sheet. Sprinkle dough with remaining lemon sugar. Bake biscuits until golden, about 23 minutes. Cool slightly on rack. Split biscuits; fill with berries and cream.

TagsBiscuit Pastries Fruit Dessert Dessert Lemon Citrus Fruit Strawberry Berry Blueberry Nut Free Quick Easy Baking Electric Mixer Stand Mixer Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes