Title: Summer Fruit Shortcake
Categories: Cakes
Yield: 6 servings
3 c Mixed fresh fruit
3 tb Granulated sugar
1 tb Lemon juice
1 c Strawberry puree
1 c Whipping cream, whipped
LEMON BISCUITS:
Milk
1 Lemon; grated rind + juice of
2 c All purpose flour
2 tb Granulated sugar
4 ts Baking powder
1/2 ts Salt
2 tb Shortening
2 tb Butter
Traditionally, fruit shortcakes are served on warm, split and
buttered baking powder biscuits. For a change, try these Lemon
Biscuits. Use any seasonal fruit such as strawberries,
blueberries, blackberries, raspberries, red currants, plums, and
peaches.
In bowl, sprinkle fruit with 2 tb sugar and lemon juice; toss to
mix well. Set aside.
LEMON BISCUITS:
In measuring cup, add enough milk to lemon juice to make 2/3 cup;
stir and set aside for 15 minutes to sour. In bowl, stir together
flour, sugar, baking powder, salt and lemon rind; using pastry
blender or two knives, cut in shortening and butter until well
mixed. With fork, blend in soured milk to make soft dough. Don't
overmix. Turn out dough onto lightly floured surface; knead 6-8
times. Roll out or pat dough to 1/2 inch thickness. Using floured
3 inch round cutter, cut out 6 biscuits. Sprinkle lightly with more
sugar. Bake on greased baking sheet in 425 F oven for 12-15 minutes
or until tops are browned. Let cool until warm;cut in half
horizontally. Spoon fruit mixture onto bottom halves of biscuits,
reserving some fruit for garnish. Stir strawberry puree with
remaining sugar; spoon over fruit mixture. Top with dollop of
whipped cream, then biscuit tops. Garnish with more cream and
remaining fruit.
Origin: Canadian Living cooking collection: Great Desserts
