Lemon-Berry Shortcakes
Classic shortcakes with a citrusy twist, featuring fresh strawberries and blueberries layered with lemon-scented whipped cream between tender, nutmeg-spiced biscuits.
Ingredients
- •¾ cup sugar
- •2 tablespoons grated lemon peel
- •½ cup blueberry jam
- •5 tablespoons lemon juice
- •5 cups strawberries
- •4½ cups fresh blueberries
- •2⅓ cups whipping cream
- •2 cups all purpose flour
- •2 teaspoons baking powder
- •½ teaspoon salt
- •½ teaspoon ground nutmeg
Cooking Instructions
- 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.
10 min
- 2.
Combine 1 cup whipping cream, 2 tablespoons lemon sugar, and 1 tablespoon lemon juice in medium bowl and whip. Cover; chill.
5 min
- 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.
35 min
