Lemon-Nutmeg Shortcakes With Berries

Lemon-Nutmeg Shortcakes With Berries
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Large grain sugar glistens on top of these miniature shortcake squares.
15 min
Prep Time
30 min
Total Time
4 servings

Ingredients

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
2 tablespoons
sugar

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.

Directions

  1. Heat oven to 375°F.
  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.
  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.
  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.
  5. Combine raspberries, blueberries and 2 tablespoons sugar in bowl.
  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.
  7. Place 3 warm shortcake squares in each individual dessert dish; top with fruit and whipped cream.

Recipe Tips

Nutrition Facts (1 serving)

Calories
580
Cholesterol
155mg
Carbohydrates
63g
Protein
9g
Fat
34g
Sodium
380mg
Dietary Fiber
6g

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