Mixed Berry Shortcake


Berries: Directions:
Heat oven to 425*. Combine all shortcake ingredients except butter and buttermilk in large bowl. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in buttermilk just until moistened.

Turn dough onto lightly floured surface; knead until smooth (1 minute).

Roll out dough to 3/4-inch thickness. Cut into 10 (2-inch) biscuits.

Place 1 inch apart onto ungreased baking sheet. Bake for 10 to 14 minutes or until lightly browned.

Meanwhile, combine all berry ingredients in medium bowl. Cover; refrigerate until serving time.

To serve, split each shortcake in half; place each bottom half on individual dessert plate. Spoon about 3 tablespoons berries over each bottom half of shortcake; top with remaining shortcake halves. Top each with 2 tablespoons berries and sweetened whipped cream, if desired.

Servings: 6
Time to Prepare: 20 min. Baking: 10 min.
Nutritional Information: Calories: 280; Protein: 4 g; Carbohydrate: 34 g; Fat: 14 g; Cholesterol: 0 mg; Sodium: 250 mg; Fiber: 3 g

Submitted By: Betsy
Original Source: www.landolakes.com

This is a nice shortcake recipe- the poppy seeds and lemon keep it from being ordinary. I've used this recipe for years.

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