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Lemon Date Shortcakes with Nectarines and Raspberries

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Description Edit

Contributed by Catsrecipes Y-Group

  • Makes 8 servings

Ingredients Edit

Shortcakes Edit

Filling Edit

Directions Edit

Shortcakes Edit

  1. Heat oven to 425°F.
  2. Line a baking sheet with parchment paper.
  3. Combine flour, baking powder, baking soda and salt in a bowl.
  4. Cut in butter until mixture resembles coarse meal, stir in dates and lemon zest, then buttermilk, until a soft dough forms.
  5. Turn dough out onto a floured surface, knead several times to bring dough together.
  6. Roll out to ¾ inch thickness.
  7. With floured 2½ inch round biscuit cutter, cut out 8 shortcakes.
  8. Transfer to baking sheet.
  9. Brush tops with lemon juice and sprinkle with sugar.
  10. Bake 14 minutes or until golden brown.
  11. Let cool.

Filling Edit

  1. Boil sugar, salt, water and lemon juice 6 minutes until syrup turns pale golden.
  2. Remove from heat and cool.
  3. Stir in fruit.
  4. To serve, split shortcakes, spoon some syrup onto cut sides.
  5. Place shortcake bottoms on plates, spoon on fruit mixture.
  6. Top with whipped cream.
  7. Replace shortcake tops.

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