Lemon Berry Shortcakes

A lovely shortcake recipe:  Lemon Berry Shortcakes

Lemon Berry Shortcakes

Fresh berries are the best for using in summer desserts.  This recipe turns out a delicious shortcake.  When paired with fresh berries, it’s fabulous!

Berries

Yeah, this is much more than just strawberry shortcake!  It’s a beautiful strawberry-raspberry sauce.

Lemon Berry Shortcakes Recipe - RecipeGirl.com

Try this easy-to-follow recipe for a summery dessert to enjoy!

Yield: 6 servings

Prep Time: 30 minutes

Cook Time: 10 minutes

Lemon Berry Shortcakes

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 2 tablespoons granulated white sugar
  • 1 1/2 teaspoons baking powder
  • 1/3 cup butter
  • 1 large egg (slightly beaten)
  • 1/3 cup half-and-half, whipping cream or milk
  • 2 teaspoons finely shredded lemon zest
  • 1 large egg white (slightly beaten)
  • 2 tablespoons coarse sugar or granulated white sugar
  • 3 1/2 cups sliced fresh strawberries
  • 1 1/2 cups fresh raspberries
  • 1/3 cup granulated white sugar
  • 3 tablespoons Grand Marnier or orange juice
  • 4 teaspoons snipped fresh mint
  • 1/2 cup whipping cream, whipped
  • snipped fresh mint for garnish, optional

Directions:

  1. Preheat oven to 450°F.
  2. Prepare the shortcakes: Whisk together the flour, 2 tablespoons sugar, and baking powder in a medium mixing bowl. Cut in the butter with a pastry blender until the mixture resembles coarse crumbs. Make a well in the center of the dry mixture; set aside.
  3. Stir together the egg; half-and-half, and lemon peel in a small mixing bowl. Add the egg mixture all at once to the dry mixture; stir just until moistened.
  4. Turn the dough out onto a lightly floured surface. Gently knead 10 to 12 times or until the dough is nearly smooth. Pat the dough into a 6-inch square. Cut the square into nine 2-inch squares with a floured knife; cut each square diagonally in half.
  5. Place the triangles on an ungreased baking sheet. Brush the tops with a beaten egg white; lightly sprinkle with coarse sugar or granulated sugar.
  6. Bake for 8 to 10 minutes or until golden. Remove the shortcake triangles from the baking sheet and cool on wire racks.
  7. Prepare the sauce: Toss together the strawberries, raspberries, the 1/3 cup sugar, Grand Marnier and the 4 teaspoons snipped mint in large mixing bowl. Cover and chill for up to 1 hour.
  8. For each serving, spoon the berry mixture onto a dessert plate. Place three shortcake triangles on berry mixture. Top with whipped cream and garnish with additional mint, if desired.
SOURCE: RecipeGirl.com (via Better Homes and Gardens )