Lemon Blackberry Shortcakes
Dessert, Recipes
Rhonda Moor loves evoking food memories with her menu. Her grandparents’ backyard berry patch inspired the fresh fruit she uses to create the sweet compote that spills out from between two layers of a rustic shortcake. Each of the sweet treat's components can be made in advance, but if you’re having a get-together, wait to finish the dessert until your guests arrive. “Allow everyone the opportunity to assemble their own creations ... and even provide more than one type of compote for options and creativity,” she says. Optional garnishes include fresh blackberries, mint leaves, lemon zest, a dust of powdered sugar or toasted almonds.
Lemon Blackberry Shortcakes | Makes 18 servings
Recipe courtesy of Mustard Seed Cafe at The Depot
INGREDIENTS
4 cups fresh or frozen blackberries, divided
4 cups granulated sugar, divided
2 teaspoons cinnamon, divided
3 lemons, zested and juiced, divided
1 quart plus 1 cup heavy cream, divided
2 tablespoons vanilla
6 cups all-purpose flour
2 heaping tablespoons baking powder
2 teaspoons salt
3 tablespoons dried thyme
2 cups buttermilk
Raw sugar
DIRECTIONS
For the blackberry compote: In a medium saucepan, combine 2 cups blackberries, 1 cup sugar, 1 teaspoon cinnamon and 3 tablespoons lemon juice. Cook slowly over low heat until blackberries are soft. If mixture seems runny, let simmer for an additional 3–5 minutes until slightly thickened. Add the remaining 2 cups of reserved blackberries. Stir well until combined and remove from heat. Set aside. Can be made ahead and stored, covered, in refrigerator for up to one week. Bring to room temperature before serving.
For the whipped cream: Combine 1 quart heavy whipping cream, 2 cups sugar, 1 teaspoon cinnamon and 2 tablespoons vanilla in a medium-sized mixing bowl and beat until stiff peaks form. (Do not rush this as cream will break down quickly if not mixed well.) Can be made up to 3 days ahead and kept covered in refrigerator.
For the shortcakes: Preheat oven to 400 F. Line two baking sheets with parchment paper and set aside. In a medium bowl, whisk together flour, baking powder, salt, thyme, lemon zest and remaining cup of sugar. Mix in buttermilk 1 cup at a time, remaining cup of heavy cream and remaining lemon juice (about 6 tablespoons) and combine with your hands, until dough forms. Create a 2-inch ball for each cake and place on the parchment-lined baking sheet. Once all balls are formed, sprinkle tops with raw sugar and bake for 18–20 minutes. Remove to a rack and let cool completely. Can be made 24 hours ahead and left covered at room temperature.
To assemble: Cut shortcake in half lengthwise and place bottom in a small serving dish. Spoon compote over bottom half and top with other half of shortcake. Spoon whipped cream over top of assembled shortcake. Serve immediately.
Lemon Blackberry Shortcakes | Makes 18 servings
Recipe courtesy of Mustard Seed Cafe at The Depot
INGREDIENTS
4 cups fresh or frozen blackberries, divided
4 cups granulated sugar, divided
2 teaspoons cinnamon, divided
3 lemons, zested and juiced, divided
1 quart plus 1 cup heavy cream, divided
2 tablespoons vanilla
6 cups all-purpose flour
2 heaping tablespoons baking powder
2 teaspoons salt
3 tablespoons dried thyme
2 cups buttermilk
Raw sugar
DIRECTIONS
For the blackberry compote: In a medium saucepan, combine 2 cups blackberries, 1 cup sugar, 1 teaspoon cinnamon and 3 tablespoons lemon juice. Cook slowly over low heat until blackberries are soft. If mixture seems runny, let simmer for an additional 3–5 minutes until slightly thickened. Add the remaining 2 cups of reserved blackberries. Stir well until combined and remove from heat. Set aside. Can be made ahead and stored, covered, in refrigerator for up to one week. Bring to room temperature before serving.
For the whipped cream: Combine 1 quart heavy whipping cream, 2 cups sugar, 1 teaspoon cinnamon and 2 tablespoons vanilla in a medium-sized mixing bowl and beat until stiff peaks form. (Do not rush this as cream will break down quickly if not mixed well.) Can be made up to 3 days ahead and kept covered in refrigerator.
For the shortcakes: Preheat oven to 400 F. Line two baking sheets with parchment paper and set aside. In a medium bowl, whisk together flour, baking powder, salt, thyme, lemon zest and remaining cup of sugar. Mix in buttermilk 1 cup at a time, remaining cup of heavy cream and remaining lemon juice (about 6 tablespoons) and combine with your hands, until dough forms. Create a 2-inch ball for each cake and place on the parchment-lined baking sheet. Once all balls are formed, sprinkle tops with raw sugar and bake for 18–20 minutes. Remove to a rack and let cool completely. Can be made 24 hours ahead and left covered at room temperature.
To assemble: Cut shortcake in half lengthwise and place bottom in a small serving dish. Spoon compote over bottom half and top with other half of shortcake. Spoon whipped cream over top of assembled shortcake. Serve immediately.