Lemon-Berry Shortcakes
['3/4 cup sugar', '2 tablespoons grated lemon peel', '1/2 cup blueberry jam', '5 tablespoons lemon juice, divided', '5 cups quartered hulled strawberries', '4 1/2 cups fresh blueberries', '2 1/3 cups chilled whipping cream, divided', '2 cups all purpose flour', '2 teaspoons baking powder', '1/2 teaspoon salt', '1/2 teaspoon ground nutmeg']
Position rack in top third of oven; preheat to 400°F. Mix sugar and peel in small bowl. Melt jam in large skillet with 2 tablespoons water. Mix in 3 tablespoons lemon sugar, 2 tablespoons lemon juice, then berries. Set aside.
Combine 1 cup whipping cream, 2 tablespoons lemon sugar, and 1 tablespoon lemon juice in medium bowl and whip. Cover; chill.
Mix flour, baking powder, salt, nutmeg, and 1/3 cup lemon sugar in large bowl. Quickly mix in remaining 1 1/3 cups cream and 2 tablespoons lemon juice until dough just comes together. Drop dough by rounded 1/3 cupfuls in 6 mounds on ungreased baking sheet. Sprinkle dough with remaining lemon sugar. Bake biscuits until golden, about 23 minutes. Cool slightly on rack. Split biscuits; fill with berries and cream.
Attribution for Recipes (CC BY-SA 3.0):
The recipes displayed in this app have been crated using content available under the Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) license. The recipes are based on the following dataset:
[Food Ingredients and Recipes Dataset with Images]
License: CC BY-SA 3.0
We would like to express our gratitude to the content creators who contributed to the dataset and shared their work under the CC BY-SA 3.0 license, allowing us to showcase and share these recipes with you.