LEMON BERRY SHORTCAKE

Another fun and easy summer treat.  A shortbread dessert that you could use any fruit that is in season. Its moist, with a hint of lemon.  Not overly sweet but has a tartness of those summer berries.   Love summer life in Maine. 

Lemon-Berry Shortcake
Taste of Home, Desserts 2011


1 1/3 cups all-purpose flour
1/2 cup sugar
2 tsp baking powder
1/4 tsp salt
1 egg
2/3 cups buttermilk
1/4 cup butter, melted
1 tbsp lemon juice (1/2 lemon squeezed)
1 tsp grated lemon peel
1 tsp vanilla
1 cup sliced fresh strawberries, blueberries or raspberries

Topping:
1 1/2 cups slice fresh strawberries, blueberries or raspberries
1 tablespoon lemon juice
1 tsp sugar
2 cups whipped topping or use whipping cream and whip your own.

In a large mixing bowl, add the flour, sugar, baking powder and salt. Mix this to combine all the ingredients.

In another bowl add the egg, buttermilk, melted butter, lemon juice, lemon peel and vanilla. Whisk this to combine. Add this mixture to the dry ingredients and mix just to blend. Then fold in the strawberries or blueberries. Pour the cake batter into a tart pan or into a greased and floured 9 inch round cake pan. Bake at 350 degrees for about 20-25 minutes. Allow to cool in the pan for about 10 minutes then remove to a cake plate and cool completely.

Just prior to serving put the layers together. For the topping, whip your whipping cream. In a small bowl add the strawberries or blueberries with the lemon juice and the sugar. Mix and refrigerate until ready to use. Having your cake on the cake plate. Cover with the whipped cream. Arrange the berries on top of the cake. Serve.  Enjoy