Tender, lemon-scented shortcakes topped with fruit and cream.

Mixed Fruit Shortcakes

Makes 8

Who says shortcakes only have to be berries? I like a mix of different fruit for shortcakes, using whatever is seasonal at the time. Late in summer use a mix of peaches, berries and mango, in the winter, use roasted citrus with ice cream instead of whipped cream.

Unlike typical shortcakes, these are cooked on the stovetop, lending an additional layer of flavor to the shortcake from the butter as it browns during cooking.

Ingredients

Fruit

908g (2 lb) fruit or berries, cut into bite sized pieces

60g (0.25 c) granulated sugar

2 T maesil or honey

0.50 t vanilla extract

0.50 t kosher salt

Shortcakes

60g (0.25 c) granulated sugar

1 lemon, zested

260g (2 c) AP flour

11g (2.75 t) baking powder

3g (0.75 t) kosher salt

98g (7 T) butter, cut into pieces and kept chilled

128g (0.5 c) plain yogurt

50ml (0.25 c) milk

Whipped cream

500ml (2.5 c) heavy cream

4 T honey

1 t vanilla extract

Recipe Know-how

Macerated Fruit

1.      In a medium mixing bowl, gently toss the fruit with the sugar, maesil, vanilla and salt.

• Cover and refrigerate at least 1 hour.

The maesil can be substituted with 1.5 T of lemon juice.

Shortbread

2.      Place a piece of parchment paper on a rimmed baking sheet and set aside.

3.      In a small bowl combine the sugar with the lemon zest. Set aside.

4.      In a large mixing bowl, combine the flour, baking powder and salt.

• Add the butter, rubbing into the flour until coarse crumbs form.

• Add the sugar mixture tossing until well combined.

To make ahead, you can place the dry ingredients, combined up to this point, in the fridge and add the liquids before shaping and baking.

• Combine the yogurt and milk in a medium bowl.

• Pour the liquids into the dry mixture. Using a rubber spatula, gently toss together until large clumps begin to form.

There may still be some dry flour in the bottom of the bowl. This is okay.

• Lightly flour a work surface and pour the dough out onto it.

• Flatten the dough some and divide into 4 pieces. Stack the pieces on top of each other, interspersing any of the remaining dry flour between the layers. Flatten the dough again and repeat the stacking once again. All of the dry flour should be incorporated at this point.

• Flatten the dough a final time to about 2.5 cm thickness.

• Cut dough into 8 equal pieces (either triangles or rectangles) with a knife and place on the prepared baking sheet.

A cookie cutter can also be used if desired, re-rolling scraps as needed.

• Refrigerate dough for 15 minutes or freeze for 10 minutes before cooking.

Cooking

Stovetop Option

5.      Heat 1 T butter and 2 t of olive oil in a large saute pan over medium heat until the foaming has subsided.

• Place the shortcakes in the pan and reduce the heat to medium low.

• Cook for 2 minutes.

Monitor the heat of the pan, lowering if necessary to prevent burning.

• Flip and cover the pan.

• Cook for 5 minutes longer.

• Uncover and flip the shortcakes again. Cooking for 2 minutes longer.

Fully cooked shortcakes should be golden brown on both sides and should sound hollow when tapped.

If not cooked through, continue to cook 2 – 3 minutes longer.

• Remove cooked shortcakes to a cooling rack. Cool completely.

Baking Option

6.      Preheat oven to 190 C / 400 F.

7.      If desired, brush shortcakes with egg wash and top with turbinado sugar.

• Bake shortcakes for 10-15 minutes or until golden brown on both the top and bottom.

• Remove baked shortcakes to a rack and cool completely.

Finishing

8.      In a large mixing bowl, combine the whipped cream ingredients.

• Beat until soft peaks form.

9.      Split a shortcake lengthwise, and spoon on some fruit and the macerating liquid, then a dollop of cream. Top with the top of the shortcake and spoon on another portion of fruit and dollop of cream.

10.  Serve.