Description
A summer dessert suitable for the 4th of july! Found this one in my cooking club magazine.
Ingredients
- All-purpose Flour
- Sugar
- Baking Powder
- Butter
- Blueberries
- Milk
- Eggs
- Lemons, Rind Of
- Strawberries
- Raspberries
- Whipping Cream
Instructions
- Heat oven to 450f
- Grease 2 round cake pans
- In large bowl, combine flour, 2 / 3 cup sugar and baking powder
- Mix well
- With pastry blender or two knives, cut in butter until mixture resembles coarse crumbs
- Add blueberries
- In small bowl, combine milk, eggs and lemon peel
- Blend well
- Add to flour mixture
- Stir just until mixture is moistened
- Spread dough evenly in pans
- Bake 14 to 17 minutes or until golden brown and toothpick inserted in center comes out clean
- Cool pans on wire racks 10 minutes
- Invert cakes onto wire racks
- Meanwhile, in large bowl, toss strawberries, raspberries and 1 / 4 cup sugar until well mixed
- Beat whipping cream with 1 tbs sugar until soft peaks form
- To assemble shortcake, place one warm cake layer flat side up on serving plate
- Top with half of berry mixture
- Place second cake layer flat side down on top of first layer
- Top with remaining berry mixture
- Cut into wedges
- Serve with whipped cream