These shortcakes have a burst of lemony flavor baked inside. Use any assortment of berries you like—raspberries, blackberries, strawberries, or blueberries—as long as the total amount is 3 cups.

Gretchen Brown
Recipe by Oxmoor House October 2006

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Oxmoor House

Recipe Summary

prep:
17 mins
cook:
15 mins
total:
32 mins
Yield:
5 servings (serving size: 1 shortcake)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • Combine sugar and lemon rind in a small bowl; set aside.

  • Place preserves and water in a large skillet; cook over medium heat until preserves melt. Stir in 1 tablespoon sugar mixture, lemon juice, and berries. Cook 1 minute or until sugar dissolves.

  • Lightly spoon baking mix into dry measuring cups; level with a knife. Combine baking mix, milk, and remaining sugar mixture, stirring just until dry ingredients are moist.

  • Turn dough out onto a lightly floured surface; pat dough to a 1/2-inch thickness. Cut dough with a 2 1/2-inch biscuit cutter. Place biscuits on a baking sheet coated with cooking spray.

  • Bake at 425° for 10 to 12 minutes or until golden. Split shortcakes in half; spoon berries evenly over bottom halves of shortcakes. Dollop each serving with 1 tablespoon whipped topping, and top with remaining halves.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

269 calories; calories from fat 10%; fat 2.9g; saturated fat 0.2g; protein 4.3g; carbohydrates 59.2g; fiber 2.8g; cholesterol 0.8mg; iron 1.8mg; sodium 430mg; calcium 184mg.
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