Ingredients Jump to Instructions ↓

  1. 3 cups Mixed fresh fruit

  2. 3 tablespoons Granulated sugar

  3. 1 tablespoon Lemon juice

  4. 1 cup Strawberry puree

  5. 1 cup Whipping cream, whipped


  7. Milk

  8. Grated rind and juice of 1 lemon

  9. 2 cups All purpose flour

  10. 2 tablespoons Granulated sugar

  11. 4 teaspoons Baking powder

  12. teaspoon Salt

  13. 2 tablespoons Shortening

  14. 2 tablespoons Butter

Instructions Jump to Ingredients ↑

  1. Traditionally, fruit shortcakes are served on warm, split and buttered baking powder biscuits. For a change, try these Lemon Biscuits. Use any seasonal fruit such as strawberries, blueberries, blackberries,raspberries, red currants, plums and peaches.

  2. In bowl, sprinkle fruit with 2 tbsp of the sugar and lemon juice; toss to mix well. Set aside.

  3. LEMON BISCUITS In measuring cup, add enough milk to lemon juice to make ⅔ cup; 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. Don't overmix. Turn out dough onto lightly floured surface; knead 6-8 times. Roll out or pat dough to ½ inch thickness. Using floured 3 inch round cutter, cut out 6 biscuits. Sprinkle lightly with more sugar. Bake on greased baking sheet in 425 F oven for 12-15 minutes or until tops are browned. Let cool until warm;cut in half horizontally. Spoon 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. Makes 6 servings.

  4. Origin: Canadian Living cooking collection: Great Desserts Shared by: Sharon Stevens.


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