Lemon-Blackberry Shortcakes
Ingredients:
For the lemon blackberry filling:
4 cups fresh blackberries
1/4 cup granulated sugar (adjust to taste)
Zest of 1 lemon
1 tablespoon lemon juice
For the shortcake:
2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
Zest of 1 lemon
1/2 cup cold unsalted butter, cut into small cubes
3/4 cup cold cream
For the whipped cream:
1 cup cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Lemon-Blackberry Shortcakes
Directions:
Step 1: Preheat oven to 400°F (200°C) Masu. Line a baking tray with baking paper.
Step 2: In a large mixing bowl, gently combine the blackberries, granulated sugar, lemon zest, and lemon juice. Set aside to soak while making the shortcake.
Step 3: In a separate mixing bowl, combine flour, granulated sugar, baking powder, salt, and lemon zest.
Step 4: Cut in the cold butter with a pastry cutter or fork until the mixture resembles coarse crumbs.
Step 5: Gradually pour in the cold cream, stirring until the dough just comes together.
Step 6: Transfer the dough to a lightly floured surface and gently knead it a few times until it comes together.
Step 7: Shape the dough into a circle about 2.5 cm thick. Using a floured cookie cutter, cut out circles from the dough and place on the prepared baking sheets.
Step 8: Bake in the preheated oven for 12 to 15 minutes or until the shortcake is golden brown.
Step 9: While the shortcake is baking, prepare the whipped cream. Combine cream, powdered sugar, and vanilla extract in a mixing bowl and mix until stiff peaks form.
Step 10: When the shortcake is finished baking, remove it from the oven and let it cool slightly on a wire rack.
Step 11: To assemble, cut the shortcake in half horizontally. Spoon the lemon and blackberry filling onto the bottom half of each shortcake and top with a generous dollop of whipped cream. Top with the other half of the shortcake and serve immediately.