Photo: Alison Miksch; Prop Styling: Buffy Hargett Miller; Food Styling: Torie Cox
Active Time
15 Mins
Total Time
40 Mins
Yield
Serves 8

Hosting a party soon? You don’t have to do all the work ahead of time. There are so many ways to top a shortcake—why not give your guests as many fruity options as possible? Set up a build-your-own-shortcake station and let everyone help themselves. Start with delicious, flaky cream biscuits, then set out bowls of sliced berries and a tangy lemon cream filling and let them figure out their favorite combination. These shortcakes can be a sweet option for breakfast or serve as an end to a ladies luncheon. The Lemon Cream Filling pairs well with the flaky shortcakes. Fresh fruits, including peaches and blackberries, allow guests to choose their favorite seasonal topping.

How to Make It

Step 1

Prepare the Biscuits: Preheat oven to 400°F. Stir together flour, granulated sugar, baking powder, and salt in a large bowl. Using your hands or a pastry blender, gently combine flour mixture and butter until mixture resembles small peas. Stir in vanilla and 1 cup and 3 tablespoons of the heavy cream. (Mixture will be crumbly.) Turn out dough carefully onto a lightly floured surface, and gently pat into 1-inch-thick disk. Using a 2 1/2-inch round cutter, cut 8 Biscuits, gathering and patting scraps as needed.

Step 2

Transfer Biscuits to a baking sheet lined with parchment paper or a silicone baking mat. Brush tops lightly with remaining 1 tablespoon heavy cream, and sprinkle with turbinado sugar. Bake in preheated oven until golden and resistant to the touch, 20 to 25 minutes. Cool on a wire rack about 30 minutes.

Step 3

Meanwhile, prepare Filling: Beat whipping cream with an electric mixer with chilled beaters on high speed in a large chilled bowl until stiff peaks form, about 4 minutes. Using a rubber spatula, gently fold in lemon curd, and if desired, Grand Marnier.

Step 4

Split Biscuits, and place on a serving platter. Serve with Lemon Cream Filling and fresh fruit.

Chef's Notes

Shortcake Cream Biscuits can be made up to 2 days ahead; store in an airtight container at room temperature. Lemon Cream Filling can be made up to 4 hours ahead; cover and store in refrigerator.