Lemon zest in the shortcake and fresh strawberry sauce is what takes this shortcake from ordinary to extraordinary!
Keyword: blueberries, shortcake, strawberries
Author: Rosemary Mark
1Tbspgrated lemon zest
1/2tsp baking soda
6Tbsp.cold butter, cut in pieces
2tspraw or coarse sugar crystalsoptional
1pkg. (16.oz)strawberries, hulled (about 2 cups)
1pkg. (6 oz)blackberries (about 1 cup)
1pkg (6 oz)raspberries (about 1 cup)
1cupwhipping cream, lightly sweetened and whipped
Preheat oven to 400ºF. Line a baking sheet with parchment paper or coat with cooking spray.
Shortcakes: Combine flour, granulated sugar, zest, baking powder and baking soda in a large bowl. Cut in butter with a pastry blender or two knives until mixture resembles coarse meal.
Stir in buttermilk just until dry ingredients are moistened. Place dough on a lightly floured surface. Knead gently 3-4 times. Pat or roll to 1/2-inch thickness, dusting lightly with flour to prevent sticking.
Cut 8 stars or circles using a 3-4-inch diameter cookie cutter. Place on prepared pan. Moisten tops with water and sprinkle with sugar crystals
Bake 12-14 minutes or until golden brown. Place cakes on a wire rack to cool.
Strawberry sauce:Blend half the strawberries, powdered sugar and lemon juice in a blender until smooth. Can be made in advance and refrigerated. Slice and reserve remaining strawberries to serve with shortcakes.
To serve, using a serrated knife, cut shortcakes in half horizontally. Place bottom halves on dessert plates. Top each with a dollop of whipped cream. Surround with blackberries, raspberries, blueberries and reserved sliced strawberries. Drizzle with 1-2 tablespoons strawberry sauce and add the shortcake top. Serve immediately.
Store berries in the refrigerator, unwashed, and use within a few days of purchase. Place in a colander and rinse gently with cool water just before serving.
It only takes a few minutes to whip real dairy cream and there's no substitute for the taste of real whipped cream with fresh berries. About 2 tablespoons sugar lightly sweetens 1/2 pint whipping cream, or adjust to your preference for sweetness.
Cream whips to double it's volume. ie: 1 cup cream (1/2 pint) whips to 2 cups. For best results, take cream straight from the refrigerator and whip in a chilled bowl.