Butter Shortcakes with Fruit and Lemon Curd

Notes: Macerate berries in a bowl with a bit of lemon juice and sprinkled granulated sugar to release their juices before serving.

Serves 6

Ingredients

• 1 cup flour
• 2/3 cup sugar
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp vanilla
• 1/3 cup butter, softened
• 1/2 cup milk
• 1 egg
• Mixed fresh berries (enough to fill shortcake "cavity") Frozen berries can be substituted when fresh not available
• 2 Tbsp (per cake) Stonewall Kitchen Lemon Curd
• Whipped Cream (optional)

Procedure

1. Heat oven to 350 degrees F.
2. Generously grease and flour shortcake pan; set aside.
3. In large bowl, combine all ingredients except berries and whipped cream.
4. Blend on low speed until moistened; beat 2 minutes on medium speed, scrapping bowl often. Pour batter into pan, dividing evenly.
5. Bake at 350 degrees F. for 18-20 minutes. Let cool 10 minutes in pan; invert onto cooling rack and cool completely. Serve with fresh berries, lemon curd and whipped cream if desired.

Recipe courtesy of NordicWare.