Mixed Berry Shortcake

Mixed Berry Shortcake

Poppy seed and lemon add a new twist to an old favorite.

20 min.prep time 30 min.total time
6 servings
000 Ratings

Ingredients

Shortcake

2 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1 tablespoon poppy seed
1/2 teaspoon salt
2 teaspoons freshly grated lemon zest
3/4 cup buttermilk*

Berries

1 cup fresh strawberries, hulled, halved
1 cup fresh raspberries
1 cup fresh blackberries
1/4 cup sugar
3 tablespoons water
2 tablespoons light rum**

Topping

Directions

Heat oven to 425°F.

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.

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.

Combine all berry ingredients in bowl. Cover; refrigerate until serving time.

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.


*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.

Recipe Tip

Read more about this recipe on Recipe Buzz® Blog.

Nutrition Facts (1 serving)

Calories: 280

Fat: 14g

Cholesterol: 0mg

Sodium: 250mg

Carbohydrates: 34g

Dietary Fiber: 3g

Protein: 4g

Recipe #7378©1995Land O'Lakes, Inc.

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