Mixed Berry Shortcakes with Lemon Curd

Hi Bakers,

Sometimes I modify classic desserts just for fun. The small change of adding Lemon Curd inside these tender gluten-free shortcakes makes them a bit more special. The best part? It requires no extra work on your part…except opening a jar! These are the perfect Summer dessert. They bake quickly, so less time with the oven on, and can be filled with any soft fruit.  I hope you enjoy them as much as I did! ~Carolyn

Gluten-Free Mixed Berry Shortcakes with Lemon Curd

Makes 4-5 large Shortcakes

DRY

2 cups (Original Blend)Cup4Cup Multipurpose Flour**

1/2 cup blanched almond flour

1 teaspoon Koda Farms Sweet Rice Flour

1/2 teaspoon salt

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

4 tablespoons granulated sugar

1/2 cup cold butter cut into chunks

WET

1 large egg

2 tablespoons unsweetened applesauce

1 tablespoon of fresh lemon juice (to sour milk and add flavor)

~2/3 cup milk

Additional cream and sugar to brush and sprinkle on top

Fruit

4-5 cups fresh berries

2 tablespoons granulated sugar

a squeeze of lemon juice

1 jar of Wilkin and Sons Lemon Curd or make your own batch

Topping

1 pint of heavy whipping cream

1/4 teaspoon vanilla extract

1-2 tablespoons powdered sugar

Preheat the oven to 400F and place the rack in the middle position.

Dry

Whisk together flour, almond flour, sweet rice flour, salt, baking powder, baking soda, and sugar in a large mixing bowl. Add the cold butter and cut it into the dry mixture until it resembles crumbs and only a few larger bits of butter remain. Place the bowl in the refrigerator.

Wet

Add 1 tablespoon of lemon juice to your liquid measure, then pour in the milk to fill to 2/3 cup. In a medium-sized bowl mix the egg, applesauce, and sour milk together. Add the wet ingredients to the dry and stir until just combined. Let the dough sit for 5 minutes it will thicken a bit. The dough will be soft, but it can be shaped with a bit of care. Scrape the dough out onto a floured counter and pat it into a large square. The height of the dough should be about 3/4 of an inch. Cut into shapes using a cookie cutter, I used a square one about 3 inches wide. Re-roll the dough scraps and cut out as many shortcakes as you can.  Place the shortcakes on a lined cookie sheet and brush with cream. Sprinkle the tops with sugar. Scones will brown better when brushed with cream. Bake for 7 minutes and then rotate the pan. Cook for about 10-14 minutes total or until browned on top and firm in the middle. If shortcakes are getting too dark but not done in the middle, cover with foil to prevent too much browning. Cool on a rack and then prep the berries and whipped cream.

Wash and slice 4-5 cups of berries. In a medium-sized bowl, add 1 tablespoon of granulated sugar and a squeeze of lemon juice. Stir to combine. Set aside.

Whip the cold heavy cream in a high-sided bowl with a 1/4 teaspoon of vanilla extract and 1-2 tablespoons of powdered sugar. Whip until it forms stiff peaks.

Assemble the shortcakes by cutting them in half, then spread inside with a layer of lemon curd. Next, spoon in whipped cream and top with berries. Add the top of the shortcake and serve. Garnish with mint if desired. Eat immediately!

**This flour contains milk powder