Ingredients:
3 cups all-purpose flour
2/3 cup sugar
1 tablespoon baking powder
2/3 cup butter, chilled,cut into pieces
1 cup blueberries
1 cup milk
2 eggs
4 teaspoons grated lemons, rind of
4 cups sliced strawberries
2 cups raspberries
5 tablespoons sugar
1 cup whipping cream
Directions:
Heat oven to 450 F.
Grease 2 (9-inch) round cake pans.
In large bowl, combine flour, 2/3 cup sugar and baking powder; mix well.
With pastry blender or two knives, cut in butter until mixture resembles coarse crumbs.
Add blueberries.
In small bowl, combine milk, eggs and lemon peel; blend well.
Add to flour mixture; stir just until mixture is moistened.
Spread dough evenly in pans.
Bake 14 to 17 minutes or until golden brown and toothpick inserted in center comes out clean.
Cool pans on wire racks 10 minutes; invert cakes onto wire racks.
Meanwhile, in large bowl, toss strawberries, raspberries and 1/4 cup sugar until well mixed.
Beat whipping cream with 1 Tbs sugar until soft peaks form.
To assemble shortcake, place one warm cake layer flat side up on serving plate.
Top with half of berry mixture.
Place second cake layer flat side down on top of first layer.
Top with remaining berry mixture.
Cut into wedges.
Serve with whipped cream.
Servings: 8
Time preparation: 20 min.
Time total: 50 min.