Lemon Berry Shortcakes
Shape old-fashioned buttery shortcakes into petite triangles then sprinkle with coarse sugar for sparkle.
Ingredients
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1-1/2 cups all-purpose flour
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2 tablespoons granulated sugar
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1-1/2 teaspoons baking powder
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1/3 cup butter (no substitutes)
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1 slightly beaten egg
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1/3 cup half-and-half, light cream, or milk
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2 teaspoons finely shredded lemon peel
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1 slightly beaten egg white
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2 tablespoons coarse sugar or granulated sugar
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3-1/2 cups sliced fresh strawberries
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1-1/2 cups fresh red raspberries
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1/3 cup granulated sugar
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3 tablespoons Grand Marnier or orange juice
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4 teaspoons snipped fresh mint
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1/2 cup whipping cream, whipped
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Snipped fresh mint (optional)
Directions
1.
For shortcakes, stir together flour, the 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.
2.
Stir together the egg; half-and-half, light cream, or milk; and lemon peel in a small mixing bowl. Add egg mixture all at once to the dry mixture; stir just until moistened.
3.
Turn the dough out onto a lightly floured surface. Gently knead for 10 to 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.
4.
Place triangles on an ungreased baking sheet. Brush the tops with beaten egg white; lightly sprinkle with coarse sugar or granulated sugar. Bake in a 450 degree F oven for 8 to 10 minutes or until golden. Remove the shortcake triangles from the baking sheet and cool on wire racks.
5.
Meanwhile, for topping, toss together strawberries, raspberries, the 1/3 cup sugar, Grand Marnier or orange juice, and the 4 teaspoons snipped mint in large mixing bowl. Cover and chill for up to 1 hour.
6.
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. Makes 6 servings.
Nutrition information
Calories 431, Total Fat 21 g, Saturated Fat 12 g, Cholesterol 95 mg, Sodium 228 mg, Carbohydrate 55 g, Fiber 4 g, Protein 6 g. Daily Values: Vitamin A 22%, Vitamin C 98%, Calcium 12%, Iron 15%.
Percent Daily Values are based on a 2,000 calorie diet
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