Lemon-Berry Shortcakes

Name: Lemon-Berry Shortcakes
Ingredients: 3/4 cup sugar; 2 tablespoons grated lemon peel; 1/2 cup blueberry jam; 5 tablespoons lemon juice, divided; 5 cups quartered hulled strawberries; 4 1/2 cups fresh blueberries; 2 1/3 cups chilled whipping cream, divided; 2 cups all purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1/2 teaspoon ground nutmeg

11 ingredients

3 steps

Ingredients

3/4 cup sugar
2 tablespoons grated lemon peel
1/2 cup blueberry jam
5 tablespoons lemon juice, divided
5 cups quartered hulled strawberries
4 1/2 cups fresh blueberries
2 1/3 cups chilled whipping cream, divided
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg

Directions

1

Position rack in top third of oven; preheat to 400°F. Mix sugar and peel in small bowl. Melt jam in large skillet with 2 tablespoons water. Mix in 3 tablespoons lemon sugar, 2 tablespoons lemon juice, then berries. Set aside.
2

Combine 1 cup whipping cream, 2 tablespoons lemon sugar, and 1 tablespoon lemon juice in medium bowl and whip. Cover; chill.
3

Mix flour, baking powder, salt, nutmeg, and 1/3 cup lemon sugar in large bowl. Quickly mix in remaining 1 1/3 cups cream and 2 tablespoons lemon juice until dough just comes together. Drop dough by rounded 1/3 cupfuls in 6 mounds on ungreased baking sheet. Sprinkle dough with remaining lemon sugar. Bake biscuits until golden, about 23 minutes. Cool slightly on rack. Split biscuits; fill with berries and cream.