-
1
Biscuits: Preheat oven to 425 degrees.
-
2
Coat baking sheet with nonstick cooking spray.
-
3
In large bowl, mix flour, sugar, baking powder, baking soda, salt and lemon rind.
-
4
In small bowl, mix buttermilk and oil.
-
5
Add to flour mixture, stirring with fork just until mixture comes together.
-
6
(Mixture will be lumpy; do not overmix.)
-
7
Sprinkle work surface with flour.
-
8
Turn out biscuit dough and with lightly floured hands pat dough into a 7-inch circle, about 1/2 inch thick.
-
9
Use a 2 3/4-inch star or biscuit cutter, cut out biscuits, gathering up scraps.
-
10
Transfer to prepared baking sheet.
-
11
Bake until golden brown on top and bottom, 10 to 12 minutes.
-
12
Meanwhile, in food processor, puree strawberries with sugar.
-
13
Transfer to saucepan and bring to boil over medium heat, stirring often.
-
14
Reduce heat to low and cook 3 minutes.
-
15
Transfer to bowl to cool.
-
16
To assemble, split biscuits in half with fork or with sharp, serrated knife.
-
17
Place bottom half of biscuit on dessert plate.
-
18
Cover lightly with some strawberry sauce.
-
19
Add 1/4 cup raspberries.
-
20
Top with 2 tablespoons whipped cream if desired.
-
21
Cover with biscuit top.
-
22
Surround shortcake with a ring of strawberry sauce.
-
23
Top biscuit with 1 teaspoon whipped cream if desired, and a single raspberry.
-
24
Repeat with remaining shortcakes.
