Yield: 6 servings
Prep Time: 30 min
Cook Time: 10 min
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, optional
1. Preheat oven to 450°F.
2. Prepare shortcakes: Whisk together flour, 2 Tablespoons sugar, and baking powder in a medium mixing bowl. Cut in 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 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 for 10-12 strokes or until dough is nearly smooth. Pat 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 triangles on an ungreased baking sheet. Brush the tops with 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 sauce: Toss together 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 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 )