When it comes to dessert I will always always choose something with berries or citrus. Apple pie? Berry Crumble? Lemon bars? Sorbet? Yes, please. I can guarantee, left to my own devices, dessert will be of the fruit variety.
Unfortunately, I stand alone in my preferences when it comes to my family. I live with four other people who will always always choose something decadently chocolate. Preferably with peanut butter, if possible.
If you, like me, love all things fruit, then this dessert is for you. Lightly sweetened shortcakes with a hint of lemon are a cross between a biscuit and a sugar cookie. Light and fluffy with a crisp top, you could make these decadent shortcakes and call dessert finished. But topped with juicy berries and a dollop of whipped cream and the dessert goes from great to amazing.
When I was a kid, growing up in Spokane, we would regularly trek to Greenbluff, an agricultural community north of town full of u-pick farms and fruit stands to pick strawberries and raspberries. We ate strawberry shortcake for dinner during those glorious few early summer weeks when strawberries were in harvest and our kitchen counter overflowed with berries. My mom would mix up Bisquick biscuits and make homemade whipped cream and we would sit on our deck with big bowls in front of us. Maybe that’s why I love fruit desserts so much.
For the Shortcake:
• 3 cups all-purpose flour
• Zest of 1 lemon (about 2 teaspoons)
• 3 tablespoons granulated sugar
• 1 ½ tablespoons baking powder
• 1 teaspoon kosher salt
• ¾ cup cold unsalted butter, cut into small pieces
• 1 ½ cups heavy cream
• 1 teaspoon vanilla extract
For the fruit:
• 1 pound strawberries and blueberries (or any combination of berries)
• 2 tablespoons granulated sugar
For the Whipped Cream:
• 2 cups heavy cream
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
Wash and cut up the fruit. In a large bowl toss the fruit in the 2 tablespoons of sugar and set aside. To make the whipping cream, combine the cream, powdered sugar and vanilla in a stand mixer and whip until stiff peaks form, about 5 minutes. Store covered in the refrigerator until ready to use.
To make the shortcakes, combine the flour, sugar, lemon zest, baking powder and salt in a bowl. Using a wooden spoon, mix well. Add the butter to the bowl and using a pastry knife, two forks or clean hands, gently mix the butter into the flour mixture until the butter is pea-size chunks. You want to be able to see the butter still. Create a small well in the center of the bowl and pour in the heavy cream and vanilla. Gently stir to combine and form a dough. When the dough has just barely come together, turn it out onto a floured surface and shape into a square about ¾ inch thick. Cut into 9 generous squares.
Transfer the shortcakes to a lined baking sheet and chill for 20 minutes in the refrigerator. While the shortcakes chill, preheat oven to 400 degrees. Bake the shortcakes until they are golden brown, about 20 minutes. Remove from the oven and allow them to cool.
To assemble, slice the shortcakes in half. Place the bottom of each shortcake on a plate. Top with a generous scoop of fruit and a dollop of whipped cream and put the top half the shortcake back on. Serve immediately.