Host An Unforgettable Book Club Party

The lemon zest adds a refreshing zing to this shortcake recipe made with blueberries and strawberries.

Inspired by The Beach House

Prep time:  30 minutes      Cook time:  10-12 minutes

Ingredients

• 1 cup butter, cold
• 3 cups flour
• 1/4 cup sugar
• 4 teaspoons baking powder
• 1 teaspoon salt
• 1 cup buttermilk
• 1 egg
• 1 tablespoon lemon zest
• 2 cups of blueberries + extra for garnish
• 2 cups strawberries
• 1/4 cup sugar
• Whipped cream
• Mint for garnish

Instructions

1. Preheat the oven to 400 degrees.
2. Place the butter in a large bowl.
3. In a small bowl combine the flour, sugar, baking powder and salt.   Add to the bowl with the butter.
4. Use a pastry blender* or 2 butter knives in a crisscross motion until it forms coarse crumbs.
5. In a small bowl, whisk buttermilk and egg.   Add the lemon zest.
6. Add the buttermilk/egg mixture to the butter/flour mixture until the dough is just moistened.
7. Place on a lightly floured surface.  Knead for about 30 seconds.  Roll out to 1/2 inch thickness and cut with a 3 inch biscuit cutter.  Place on an ungreased cookie sheet.
8. Bake at 400 degrees for 10-12 minutes or until golden brown.
9. Mix the blueberries and strawberries with the sugar and set aside.
10. To assemble, slice the shortcakes in half.  Place one half in a bowl and top with the berries and whipped cream.  Add the other half and top with additional whipped cream and fruit.  Garnish with a mint leaf.

Our Recommendations:

Pastry Blender

Biscuit Cutter

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Desserts  This post is filed under : cakes and cupcakes, fresh fruit  

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