Strawberry Shortcake/Shortbread, Version 4

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So, this had a great tasted, but I didn’t think it was any better than version 3 that I just blogged. I would probably stick with my originals, but I do like the idea of lemon. Also, this spread so much, so I would probably bake it as one big rectangle and then cut it.


Lemon-Poppyseed Shortcakes with Summer Berries

By Katherine Eastman Seeley Fine Cooking Issue 58

  • 13-1/2 oz. (about 3 cups) all-purpose flour
  • 1/4 cup plus 2 Tbs. granulated sugar; plus about 3 Tbs. for sprinkling
  • 1-1/2 Tbs. baking powder
  • 3/4 tsp. table salt
  • 1/4 cup plus 2 Tbs. finely grated, lightly packed lemon zest; more for garnish
  • 2 Tbs. poppyseeds I left these out
  • 6 oz. (3/4 cup) cold unsalted butter, cut into small pieces
  • 1-1/4 cups heavy cream; plus about 3 Tbs. for brushing
  • 1/4 cup fresh lemon juice


Recipe and instructions can be found at link below:
https://www.finecooking.com/recipe/lemon-poppyseed-shortcakes-with-summer-berries

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