Large grain sugar glistens on top of these miniature shortcake squares.
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Shortcake
1 1/3 cups all-purpose flour
2 tablespoons sugar
1 1/4 teaspoons baking powder
1 teaspoon freshly grated lemon zest
1/4 teaspoon ground nutmeg
1/3 cup cold Land O Lakes® Butter, cut into chunks
1/3 cup buttermilk
1 large Land O Lakes® Egg, beaten
1 tablespoon large grain sugar
Fruit
1 1/2 cups fresh raspberries
1 cup fresh blueberries
Topping
3/4 cup Land O Lakes® Heavy Whipping Cream, whipped
1 tablespoon powdered sugar
*Substitute 1 teaspoon lemon juice or vinegar and enough milk to equal 1/3 cup. Let stand 5 minutes.
STEP 1
Heat oven to 375°F.
STEP 2
Combine flour, 2 tablespoons sugar, baking powder, lemon zest and nutmeg in bowl; cut in butter until mixture resembles coarse crumbs. Stir in buttermilk and egg just until moistened.
STEP 3
Knead on lightly floured surface 4 or 5 times until dough forms a ball. Roll out dough to 6 x 4 1/2-inch rectangle; sprinkle with 1 tablespoon large grain sugar.
STEP 4
Cut dough into 12 (1 1/2-inch) squares with sharp knife. Place 1 inch apart onto ungreased baking sheet. Bake 11-13 minutes or until golden brown.
STEP 5
Combine raspberries, blueberries and 2 tablespoons sugar in bowl.
STEP 6
Beat whipping cream in deep bowl at high speed, scraping bowl often, until soft peaks form. Continue beating, gradually adding powdered sugar, until stiff peaks form.
STEP 7
Place 3 warm shortcake squares in each individual dessert dish; top with fruit and whipped cream.