Large grain sugar glistens on top of these miniature shortcake squares.
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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
1 1/2 cups fresh raspberries
1 cup fresh blueberries
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.
Heat oven to 375°F.
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.
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.
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.
Combine raspberries, blueberries and 2 tablespoons sugar in bowl.
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.
Place 3 warm shortcake squares in each individual dessert dish; top with fruit and whipped cream.
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