This Raspberry Shortcake Recipe makes lemon biscuits, with pureed raspberries, mixed fruit and whipped cream for the ultimate dessert!
This is a more traditional shortcake recipe; traditionally raspberry shortcakes were served on warm, split and buttered biscuits.
This particular recipe includes lemon as a welcomed change ... fresh tasting and full of flavour!
You can use any seasonal fruit to accompany this shortcake recipe - strawberries, blueberries, raspberries, red currants, plums or peaches.
FOR THE FRUIT
3 cups mixed fresh fruit
3 tbsps. granulated sugar
1 tbsp. lemon juice
1 cup raspberry purée
1 cup whipping cream, whipped
FOR THE LEMON BISCUITS
grated rind and juice of l lemon
2 cups all-purpose flour
2 tbsps. (approx.) granulated sugar
4 tsps. baking powder
1/2 tsp. salt
2 tbsps. shortening
2 tbsps. butter
In a bowl, sprinkle fruit with 2 tbsps. of the sugar and lemon juice, toss to mix well. Set aside.
In a measuring cup, add enough milk to the lemon juice to make 2/3 cup. Stir and set aside for 15 minutes to sour.
In a bowl, stir together the flour, sugar, baking powder, salt and lemon rind.
Using a pastry blender or two knives, cut in the shortening and butter until well mixed.
Using a fork, blend in the soured milk to make a soft dough. Do not over mix!
Turn out the dough onto a lightly floured surface, and knead 8 times.
Roll out or pat the dough to 1/2 inch thickness.
Using a floured 3" round cutter, cut out 6 biscuits.
Sprinkle the biscuits lightly with more sugar.
Bake on a greased baking sheet at 425° F for 12 to 15 minutes or until tops are browned.
Let cool until just warm, and then cut the biscuits horizontally.
Spoon the fruit mixture onto the bottom halves of the biscuits, reserving some fruit for garnish.
Stir the raspberry purée with the remaining sugar and spoon over the fruit mixture.
Top with a dollop of whipped cream, then add the biscuit tops.
Garnish with more cream and the remaining fruit.
Makes 6 servings.
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