• prep: 20 min
• cook: 0 hr
• total: 20 min

servings:

Lemon zest adds zing to shortcakes, which are topped with a mixture of picked berries, shredded basil, lemon juice, and sugar, and a spoonful of vanilla whipped cream. Recipe courtesy of Erin French, chef and owner of Lost Kitchen in Freedom, ME.

• 2 1/4 cups unbleached all-purpose flour, plus more for dusting
• 1/3 cup granulated sugar, plus more for sprinkling
• 1 teaspoon finely grated lemon zest
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon coarse salt
• 1 1/2 sticks cold unsalted butter, cut into pieces
• 3/4 cup heavy cream, plus more for brushing
• 1 pint blueberries
• 1 pint raspberries
• 1/4 cup granulated sugar
• 3 tablespoons fresh lemon juice
• 2 tablespoons thinly sliced fresh basil leaves, plus tiny leaves for serving
• 1 cup heavy cream
• 1 tablespoon confectioners' sugar
• 1/2 teaspoon pure vanilla extract

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