LEMON SHORTCAKES WITH BASIL BERRIES
Lemon zest adds zing to shortcakes, which are topped with a mixture of picked berries, shredded basil, lemon juice, and sugar, and a spoonful of vanilla whipped cream. Recipe courtesy of Erin French, chef and owner of Lost Kitchen in Freedom, ME.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h35m
Yield Makes 8
Number Of Ingredients 15
Steps:
- Shortcakes: Preheat oven to 375 degrees. Place flour, granulated sugar, lemon zest, baking powder, and salt in a food processor; pulse to combine. Add butter and pulse until coarse crumbs form, with a few pea-size pieces remaining. Transfer to a bowl; refrigerate 10 minutes.
- Stir in cream until clumps form; knead a few times until a dough forms. On a lightly floured surface, roll dough into a log about 12 inches long and 2 inches in diameter. Slice into eight 1 1/2-inch-thick rounds; transfer to a parchment-lined baking sheet. Brush tops with cream and sprinkle with sugar. Bake, rotating pan once halfway through, until light golden brown and cooked through, 18 to 20 minutes. Let cool on sheet 2 minutes; transfer to a wire rack and let cool completely.
- Serving: While shortcakes are cooling, toss berries with granulated sugar, lemon juice, and basil; let stand 15 minutes. Meanwhile, whisk cream with confectioners' sugar and vanilla until soft peaks form. Serve shortcakes with berries and whipped cream, garnished with tiny basil leaves.
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Ray X
[email protected]Overall, I thought these shortcakes were pretty good. The lemon flavor was nice and bright, and the berries were sweet and juicy. The basil added a unique and interesting flavor, but I think it could have been a bit more pronounced. The shortcakes we
Nimusiima Apophia
[email protected]The shortcakes were a bit dry and crumbly. I think I overmixed the batter. I would also recommend using a bit more butter in the recipe. The berries and basil were delicious, but the shortcakes themselves were a bit disappointing.
Skimbo Simblo
[email protected]These shortcakes were a bit too sweet for my taste. I would recommend using less sugar next time. The basil flavor was also a bit overpowering. I would probably use less basil next time, or omit it altogether.
Sheila Hughes
[email protected]I loved the combination of flavors in these shortcakes. The lemon and berries were a classic pairing, and the basil added a nice twist. The shortcakes were also very easy to make, and they turned out perfectly.
Garsaynee Vah
[email protected]These shortcakes were amazing! The lemon flavor was perfect, and the berries and basil added a wonderful freshness. The shortcakes were also very moist and fluffy. I will definitely be making these again!
Ben Law
[email protected]Overall, I thought these shortcakes were pretty good. The lemon flavor was nice and bright, and the berries were sweet and juicy. The basil added a unique and interesting flavor, but I think it could have been a bit more pronounced. The shortcakes we
Zain Umrani
[email protected]The shortcakes were a bit dry and crumbly. I think I overmixed the batter. I would also recommend using a bit more butter in the recipe. The berries and basil were delicious, but the shortcakes themselves were a bit disappointing.
Hellen Mushemeza
[email protected]These shortcakes were a bit too sweet for my taste. I would recommend using less sugar next time. The basil flavor was also a bit overpowering. I would probably use less basil next time, or omit it altogether.
tinisha cummings
[email protected]I loved the combination of flavors in these shortcakes. The lemon and berries were a classic pairing, and the basil added a nice twist. The shortcakes were also very easy to make, and they turned out perfectly.
Jack Russell
[email protected]These shortcakes were amazing! The lemon flavor was perfect, and the berries and basil added a wonderful freshness. The shortcakes were also very moist and fluffy. I will definitely be making these again!
Estery Banda
[email protected]Overall, I thought these shortcakes were pretty good. The lemon flavor was nice and bright, and the berries were sweet and juicy. The basil added a unique and interesting flavor, but I think it could have been a bit more pronounced. The shortcakes we
Cari Pellot
[email protected]The shortcakes were a bit dry and crumbly. I think I overmixed the batter. I would also recommend using a bit more butter in the recipe. The berries and basil were delicious, but the shortcakes themselves were a bit disappointing.
Jsvcus Uvdvgs
[email protected]These shortcakes were a bit too sweet for my taste. I think I would reduce the amount of sugar in the recipe next time. The basil flavor was also a bit overpowering for me. I would probably use less basil next time, or omit it altogether.
Boch Shrestha
[email protected]I love how versatile this recipe is. I didn't have any basil on hand, so I substituted mint instead. The mint gave the shortcakes a wonderfully fresh and summery flavor. I also used a variety of berries, including strawberries, blueberries, and raspb
Raja Sadi9
[email protected]These shortcakes were a hit at my summer potluck! Everyone loved the bright and flavorful combination of lemon, berries, and basil. The shortcakes were also incredibly moist and tender, thanks to the buttermilk in the recipe. I'll definitely be makin
Lil Digga
[email protected]I'm not usually a fan of basil in desserts, but I was pleasantly surprised by how well it worked in these shortcakes. The subtle anise flavor of the basil complemented the lemon and berries beautifully. The shortcakes were also very easy to make, and
pablo turizo
[email protected]These lemon shortcakes were extraordinary! The combination of tangy lemon, sweet berries, and fragrant basil was a delightful explosion of flavors. The shortcakes were fluffy and moist, while the berries were juicy and bursting with natural sweetness