Mixed Berry Shortcake
Mixed Berry Shortcake
Poppy seed and lemon add a new twist to an old favorite.
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20 min
Prep Time
30 min
Total Time
6
servings Ingredients
Shortcake
2 cups all-purpose flour
14 cup sugar
1 tablespoon baking powder
1 tablespoon poppy seed
12 teaspoon salt
2 teaspoons freshly grated lemon zest
23 cup cold Land O Lakes® Butter, cut into chunks
Berries
1 cup fresh strawberries, hulled, halved
1 cup fresh raspberries
1 cup fresh blackberries
14 cup sugar
3 tablespoons water
Topping
Land O Lakes® Heavy Whipping Cream, whipped, sweetened, if desired
*Substitute 2 teaspoons vinegar or lemon juice plus enough milk to equal 3/4 cup. Let stand 5 minutes. **Substitute 1/4 teaspoon rum extract.
How to make
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STEP 1
Heat oven to 425°F.
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STEP 2
Combine all shortcake ingredients except butter and buttermilk in bowl. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in buttermilk just until moistened.
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STEP 3
Turn dough onto lightly floured surface; knead 1 minute or until smooth. Roll out dough to 3/4-inch thickness. Cut into 6 (3-inch) biscuits. Place 1 inch apart onto ungreased baking sheet. Bake 10-14 minutes or until lightly browned.
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STEP 4
Combine all berry ingredients in bowl. Cover; refrigerate until serving time.
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STEP 5
Split each shortcake in half; place each bottom half onto 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.
280 Calories
14 Fat (g)
0 Cholesterol (mg)
250 Sodium (mg)
34 Carbohydrates (g)
3 Dietary Fiber
4 Protein (g)
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