Recipe: Summer Fruit Shortcake

Title: Summer Fruit Shortcake
Categories: Cakes
Servings: 6

3 c Mixed fresh fruit
3 tb Granulated sugar
1 tb Lemon juice
1 c Strawberry puree
1 c Whipping cream, whipped
LEMON BISCUITS
Milk
Grated rind and juice of 1
-lemon
2 c All purpose flour
2 tb Granulated sugar
4 ts Baking powder
1/2 ts Salt
2 tb Shortening
2 tb Butter

Traditionally, fruit shortcakes are served on warm, split and buttered
baking powder biscuits. For a change, try these Lemon Biscuits. Use any
seasonal fruit such as strawberries, blueberries, blackberries,raspberries,
red currants, plums and peaches.

In bowl, sprinkle fruit with 2 tbsp of the sugar and lemon juice; toss to
mix well. Set aside.

LEMON BISCUITS

In measuring cup, add enough milk to lemon juice to make 2/3 cup; stir and
set aside for 15 minutes to sour. In bowl, stir together flour,sugar,
baking powder, salt and lemon rind; using pastry blender or two knives, cut
in shortening and butter until well mixed. With fork, blend in soured milk
to make soft dough. Don't overmix. Turn out dough onto lightly floured
surface; knead 6-8 times. Roll out or pat dough to 1/2 inch thickness.
Using floured 3 inch round cutter, cut out 6 biscuits. Sprinkle lightly
with more sugar. Bake on greased baking sheet in 425 F oven for 12-15
minutes or until tops are browned. Let cool until warm;cut in half
horizontally. Spoon fruit mixture onto bottom halves of biscuits,
reserving some fruit for garnish. Stir strawberry puree with remaining
sugar; spoon over fruit mixture. Top with dollop of whipped cream, then
biscuit tops. Garnish with more cream and remaining fruit. Makes 6
servings.

Origin: Canadian Living cooking collection: Great Desserts Shared by:
Sharon Stevens.



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