This Summer Fruit Shortcake is the epitome of Southern comfort, combining tender, buttery lemon biscuits with a vibrant medley of fresh seasonal berries. The fruit is gently macerated with sugar and lemon juice to release its natural juices, creating a luscious compote that soaks into the warm biscuit base. Topped with a generous layer of sweet strawberry puree and billowy whipped cream, this dessert offers a perfect balance of tart, sweet, and creamy textures. It is an ideal centerpiece for summer picnics, family gatherings, or as a refreshing finish to a heavy meal. Simple to assemble yet elegant in presentation, this recipe brings the bright flavors of the season to your table.
Summer Fruit Shortcake
Description
This Summer Fruit Shortcake is the epitome of Southern comfort, combining tender, buttery lemon biscuits with a vibrant medley of fresh seasonal berries. The fruit is gently macerated with sugar and lemon juice to release its natural juices, creating a luscious compote that soaks into the warm biscuit base. Topped with a generous layer of sweet strawberry puree and billowy whipped cream, this dessert offers a perfect balance of tart, sweet, and creamy textures. It is an ideal centerpiece for summer picnics, family gatherings, or as a refreshing finish to a heavy meal. Simple to assemble yet elegant in presentation, this recipe brings the bright flavors of the season to your table.Ingredients
Directions
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Preheat oven to 425&# 194;°F (220ðC).
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In a large bowl, toss the mixed fresh fruit with 2 tablespoons of granulated sugar and the lemon juice. Let stand for 15 minutes to macerate.
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In a medium bowl, whisk together 2 cups all-purpose flour, 1/4 cup granulated sugar, 4 teaspoons baking powder, and 1/2 teaspoon salt.
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Add 2 tablespoons cold shortening and 2 tablespoons cold butter to the flour mixture. Use a pastry cutter or fork to cut in until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
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In a measuring cup, mix 1 tablespoon lemon juice with enough cold milk to equal 3/4 cup total liquid. Add the grated rind of one lemon to the liquid.
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Pour the milk mixture into the flour mixture and stir gently with a knife just until moistened. Do not overmix.
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Turn dough onto a lightly floured surface and pat into a rectangle about 1/2-inch thick. Cut into 6 circles using a biscuit cutter.
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Place biscuits on an ungreased baking sheet and bake for 12 to 15 minutes, or until golden brown.
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While biscuits bake, whip the whipping cream until stiff peaks form.
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Split the warm biscuits horizontally. Spread strawberry puree on the bottom halves.
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Spoon the macerated fruit mixture over the puree. Top with whipped cream and cover with the biscuit tops. Serve immediately.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 687.5kcal
- % Daily Value *
- Total Fat 43.9g68%
- Saturated Fat 26.5g133%
- Cholesterol 132.0mg44%
- Sodium 15.9mg1%
- Total Carbohydrate 75.2g26%
- Dietary Fiber 3.9g16%
- Sugars 56.9g
- Protein 6.3g13%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
