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5 from 11 votes

Blueberry & Strawberry Shortcake with Lemon Zest Whip Cream

Servings: 0
Author: D. Durand Worthey

Ingredients

  • 2 cups of bread flour sifted
  • 2 teaspoons of baking powder
  • 1/4 teaspoon of baking soda
  • 2 tablespoons of refined sugar
  • 3/4 teaspoon of Kosher salt
  • 1 tablespoon sweet cream butter melted
  • 1 1/4 heavy whipping cream

Instructions

  • Preheat the oven to 400 degrees F.
  • Sift together the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in a medium bowl. Add heavy cream and mix until just combined.
  • Brush melted butter in a shallow cupcake pan. Spoon shortcake mixture into the cupcake pan and bake until golden, 18 to 22 minutes.
  • Remove shortcakes from pan and place on a rack to cool slightly.

Notes

Berries:

  • 1 1/2 cups of fresh strawberries
  • 1 1/2 cups of fresh blueberries, divided
  • 6 tablespoons sugar, divided
  • 1/3 cup of water plus 2 tablespoons of water
Directions:
  1. In a medium saucepan combine 1 cup of blueberries with 3 tablespoons of sugar over high until mixture starts to boil, reduce to low heat and cook for 5 minutes, then cover and remove from heat.
  2. In a small bowl add 1 cup of sliced strawberries with 3 tablespoons sugar and 2 tablespoons of cold water, refrigerate while juices develop, at least 30 minutes.
  3. Reserve 1/2 cup of uncooked fresh blueberries and 1/2 cup of sliced fresh strawberries for plating.

Lemon Whipped Cream:

  • 1 1/2 cups of  36% heavy whipping cream, chilled
  • 3 tablespoons sugar
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon freshly squeezed lemon juice
  • 1 teaspoon lemon zest

Directions:

  1. Using a stand mixer, beat the heavy cream, sugar, vanilla, and lemon juice and lemon zest until soft peaks form, about 3 - 5 minutes. Place into refrigerator until needed.