Almond Shortcakes with Double Cream and Triple Berries

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Directions

Preheat oven to 375 F.

In a medium mixing bowl, combine flour, sugar, baking powder, salt, and lemon zest; mix well.

In an electric mixer with a whip attachment, whip cream with vanilla extract until soft peaks form. Using the paddle attachment, add the flour mixture to the cream and beat on low speed until the flour is well blended.

Turn dough onto a lightly floured surface and knead lightly. Roll the dough into an 8” circle about ¾” thick.

In a small bowl, combine the almonds and brown sugar. Brush the dough with a little cream and generously sprinkle with the almond-brown sugar mixture. Cut into 8 wedges.

Transfer to a baking pan; bake until golden brown, about 10 minutes. Remove from oven and cool on a rack before removing from baking pan.

Double Cream: Whip the heavy cream; gradually add sugar. Gently fold in crème fraiche. Toss the berries with brown sugar; let stand for 5 minutes.

To serve - Split shortcakes in half. Place the bottom halves on 8 dessert plates; top with berries, cream, and the tops. Serve

Reprinted with Permission from Amy's Table: Food for Family and Friends (Orange Frazer Press, Willimington, OH $22.95)