Lemon Shortcakes with Basil Berries
Lemon zest adds zing to shortcakes, which are topped with a mixture of picked berries, shredded basil, lemon juice, and sugar, and a spoonful of vanilla whipped cream. Recipe courtesy of Erin French, chef and owner of Lost Kitchen in Freedom, ME.
- Total Time:
- Yield: Makes 8
Source: Martha Stewart Living, July/August 2016
- 2 1/4 cups unbleached all-purpose flour, plus more for dusting
- 1/3 cup granulated sugar, plus more for sprinkling
- 1 teaspoon finely grated lemon zest
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon coarse salt
- 1 1/2 sticks cold unsalted butter, cut into pieces
- 3/4 cup heavy cream, plus more for brushing
- 1 pint blueberries
- 1 pint raspberries
- 1/4 cup granulated sugar
- 3 tablespoons fresh lemon juice
- 2 tablespoons thinly sliced fresh basil leaves, plus tiny leaves for serving
- 1 cup heavy cream
- 1 tablespoon confectioners' sugar
- 1/2 teaspoon pure vanilla extract
Shortcakes: Preheat oven to 375 degrees. Place flour, granulated sugar, lemon zest, baking powder, and salt in a food processor; pulse to combine. Add butter and pulse until coarse crumbs form, with a few pea-size pieces remaining. Transfer to a bowl; refrigerate 10 minutes.
Stir in cream until clumps form; knead a few times until a dough forms. On a lightly floured surface, roll dough into a log about 12 inches long and 2 inches in diameter. Slice into eight 1 1/2-inch-thick rounds; transfer to a parchment-lined baking sheet. Brush tops with cream and sprinkle with sugar. Bake, rotating pan once halfway through, until light golden brown and cooked through, 18 to 20 minutes. Let cool on sheet 2 minutes; transfer to a wire rack and let cool completely.
Serving: While shortcakes are cooling, toss berries with granulated sugar, lemon juice, and basil; let stand 15 minutes. Meanwhile, whisk cream with confectioners' sugar and vanilla until soft peaks form. Serve shortcakes with berries and whipped cream, garnished with tiny basil leaves.