Summer Berry Shortcakes With Tangy Lemon Cream Recipes

LEMON-BERRY SHORTCAKES

Steps:

• Heat oven to 425°F. Spray cookie sheet with cooking spray. In small bowl, mix sugar and lemon peel.
• In 12-inch skillet, heat preserves and water over medium heat until preserves are melted. Stir in 1 tablespoon of the sugar mixture, the lemon juice, strawberries and blueberries. Cook 1 minute, stirring constantly, until sugar is dissolved. Remove from heat; set aside.
• In medium bowl, stir Bisquick mix, milk and remaining sugar mixture just until dry ingredients are moistened. On lightly floured surface, press dough to 1/2-inch thickness. Cut dough with 2 1/2-inch round cutter. Place rounds on cookie sheet.
• Bake 10 to 12 minutes or until golden. Split shortcakes in half; spoon berry mixture evenly over shortcake bottoms. Top each with 1 tablespoon whipped topping; cover with shortcake tops.

LEMON SHORTCAKES WITH BASIL BERRIES

Steps:

• Shortcakes: Preheat oven to 375 degrees. Place flour, granulated sugar, lemon zest, baking powder, and salt in a food processor; pulse to combine. Add butter and pulse until coarse crumbs form, with a few pea-size pieces remaining. Transfer to a bowl; refrigerate 10 minutes.
• Stir in cream until clumps form; knead a few times until a dough forms. On a lightly floured surface, roll dough into a log about 12 inches long and 2 inches in diameter. Slice into eight 1 1/2-inch-thick rounds; transfer to a parchment-lined baking sheet. Brush tops with cream and sprinkle with sugar. Bake, rotating pan once halfway through, until light golden brown and cooked through, 18 to 20 minutes. Let cool on sheet 2 minutes; transfer to a wire rack and let cool completely.
• Serving: While shortcakes are cooling, toss berries with granulated sugar, lemon juice, and basil; let stand 15 minutes. Meanwhile, whisk cream with confectioners' sugar and vanilla until soft peaks form. Serve shortcakes with berries and whipped cream, garnished with tiny basil leaves.

STRAWBERRY LEMON SHORTCAKE

Steps:

• Preheat oven to 450°. In a small bowl, mix softened butter and lemon zest until blended. In another bowl, toss strawberries with sugar; let stand while preparing shortcakes., In a large bowl, whisk flour, sugar, baking powder, lemon zest and salt; cut in cold butter until mixture resembles coarse crumbs. In another bowl, whisk milk and egg yolk until blended; add to flour mixture, stirring with a fork just until moistened. , Turn dough onto a lightly floured surface; knead gently 4-5 times. Divide dough into 4 portions; pat each into a 3/4-in.-thick circle. Place 2 in. apart on a parchment-lined baking sheet. Bake 8-10 minutes or until golden brown. Remove from pan to a wire rack. , Meanwhile, in a small bowl, beat cream until it begins to thicken. Add sugar; beat until soft peaks form., To serve, split shortcakes in half. Top bottoms with whipped cream and strawberries. Spread tops with lemon-butter mixture; place over strawberries.

SUMMER BERRY SHORTCAKES WITH TANGY LEMON CREAM

Steps:

• For berries:
• Combine berries in a bowl. Add sugar, mint and lemon juice; toss well and chill, tossing occasionally, 4 hours or overnight. For lemon cream: Combine sour cream, sugar and lemon zest in a bowl; mix well. Chill at least 1 hour.
• For shortcakes:
• Heat oven to 400°. Line a baking sheet with parchment paper or coat with cooking spray. Whisk flour, sugar, baking powder, baking soda, salt and nutmeg in a bowl until well blended. Using a pastry blender or 2 knives, cut butter pieces into flour mixture until it resembles coarse crumbs. With a rubber spatula, stir in 1 cup plus 1 tbsp buttermilk until just moistened and dough begins to form (it will be sticky at this point). With lightly floured hands, gently knead dough 3 or 4 times until it holds together. On a lightly floured surface, gently roll dough with a rolling pin into an 8 1/2-inch circle about 1/2 inch thick. With a floured 2 1/2-inch biscuit cutter, cut out 8 circles from dough and transfer to baking sheet. Discard dough scraps. Brush top of each shortcake with remaining 1 tbsp buttermilk. Bake until shortcakes rise and turn lightly golden, 16 to 18 minutes.
• To serve:
• Cut each shortcake in half crosswise. Place the bottom on a plate and top with 3/4 cup berry mixture and 2 tbsp lemon cream. Cover with top half of shortcake. Serve immediately.