Lemony Shortcakes with Fresh Berries and Whipped Cream

Servings: 4. Tips: This is a decent-sized dessert. If you would rather make 8 servings instead of 4, serve one shortcake per person, topped with berries and whipped cream. Or halve the shortcakes horizontally, as if cutting a bagel, and serve as directed below. For the shortcakes: 21⁄4 cups all-purpose flour 1⁄3 cup granulated sugar, plus more for sprinkling over top 1 teaspoon finely grated lemon zest 21⁄2 teaspoons baking powder 1⁄2 teaspoon salt 11⁄2 sticks cold unsalted butter, cut into pieces 3⁄4 cup heavy cream, plus more for brushing on top For the berries: 1 cup sliced strawberries 1⁄2 cup blueberries 1⁄2 cup raspberries 2 tablespoons granulated sugar 2 tablespoons fresh lemon juice For the whipped cream (see note): 1 cup heavy cream 1 tablespoon powdered sugar 1⁄2 teaspoon vanilla extract To make the shortcakes: In a food processor, combine the flour, sugar, lemon zest, baking powder and salt. Pulse to combine. Add the butter and pulse until coarse crumbs form. Add 3⁄4 cup of cream and process until mixture just starts to come together (you should be able to squeeze the dough in your hand and it will hold together). Transfer the dough to a large piece of plastic wrap and shape into a log, about 12 inches long. If the dough is sticky, use flour-dusted hands. Wrap the log in plastic and refrigerate for 10 minutes (and up to 2 days). Preheat oven to 375 degrees. Slice the log into eight equal pieces and shape each piece into a circle, about 11⁄2 inches thick. Transfer the rounds to a parchment-lined baking sheet, about 2 inches apart. Brush the tops with cream and sprinkle with sugar. Bake for 18-20 minutes, until golden. Cool on the baking sheet for 2 minutes; then transfer to a wire rack to cool completely. While the shortcakes cool, combine the berries, granulated sugar and lemon juice. Let stand 15 minutes. To make the whipped cream: Beat together the cream, powdered sugar and vanilla until soft peaks form. (Note: If you would rather not make whipped cream from scratch, substitute store-bought whipped topping.) Serve with berries and whipped cream in the middle and on top of two stacked shortcakes. It looks best when most of the berries are in the middle and a few are sprinkled on top.

PHOTOS BY TOM TINGLE/THE REPUBLIC Chef Robin Miller created lemony shortcakes with mixed berries and whipped cream, along with these other lemony recipes, to celebrate the lemon days of August.