Summer Fruit Shortcake
Ingredients
3 C. mixed fresh fruit
3 Tbsp. granulated sugar
1 Tbsp. lemon juice
1 C. strawberry puree
1 C. whipping cream, whipped
Lemon biscuits
Milk
Grated rind and juice of 1 lemon
2 C. all-purpose flour
2 Tbsp. granulated sugar
4 tsp. baking powder
1/2 tsp. salt
2 Tbsp. shortening
2 Tbsp. butter
Cooking Instructions
In bowl, sprinkle fruit with 2 Tbls. of the sugar and lemon juice; toss to mix well. Set aside. Lemon biscuits: In measuring C., add enough milk to lemon juice to make 2/3 C.; stir and set aside for 15 minutes to sour. In bowl, stir together flour, sugar, baking powder, salt and lemon rind; using pastry blender or two knives, cut in shortening and butter until well mixed. With fork, blend in soured milk to make soft dough. do not over mix. Turn out dough onto lightly floured surface; knead 6-8 times. Roll out or pat dough to 1/2 inch thickness. Using floured 3 inch round cutter, cut out 6 biscuits. Sprinkle lightly with more sugar. Bake on greased baking sheet in 425 degrees oven for 12-15 minutes or until tops are browned. Let cool until warm; cut in half horizontally. Spoon the fruit mixture onto bottom halves of biscuits, reserving some fruit for garnish. Stir strawberry puree with remaining sugar; spoon over fruit mixture. Top with dollop of whipped cream, then biscuit tops. Garnish with more cream and remaining fruit.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)