Lemon Date Shortcakes with Nectarines and Raspberries

Lemon Date Shortcakes with Nectarines and Raspberries - Delicious Recipe

Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 8

Introduction

Lemon Date Shortcakes with Nectarines and Raspberries is a delightful dessert that combines the tangy flavors of lemon with the sweetness of dates, nectarines, and raspberries. The light and fluffy shortcakes are the perfect base for the juicy fruit filling and whipped cream topping.

History

Shortcakes have been a popular dessert in American cuisine for centuries. Originally made with sweetened biscuits, shortcakes are typically filled with fresh fruit and whipped cream. This recipe puts a unique twist on the classic shortcake by adding lemon zest and dates to the dough, and topping it with a delicious nectarine and raspberry filling.

Ingredients

Shortcakes

2 cups flour
1.5 tsp baking powder
1 tsp baking soda
0.5 tsp salt
6 tbsp unsalted butter, in bits
0.75 cup diced dates
1 tsp lemon zest
1 cup buttermilk
1 tbsp lemon juice
2 tbsp sugar

Filling

0.75 cup sugar
pinch of salt
0.5 cup water
1 tbsp lemon juice
4 nectarines, thinly sliced
6 oz (170 g) container red raspberries
1.5 cups heavy cream, whipped

How to prepare

Shortcakes

Heat the oven to 425°F (218°C).
Line a baking sheet with parchment paper.
In a bowl, combine flour, baking powder, baking soda, and salt.
Cut in the butter until the mixture resembles coarse meal.
Stir in the dates and lemon zest, then add the buttermilk, mixing until a soft dough forms.
Turn the dough out onto a floured surface and knead it several times to bring it together.
Roll out the dough to a thickness of 0.75 inches.
Using a floured 2.5-inch round biscuit cutter, cut out 8 shortcakes.
Transfer the shortcakes to the baking sheet.
Brush the tops with lemon juice and sprinkle them with sugar.
Bake for 14 minutes or until golden brown.
Let the shortcakes cool.

Filling

In a saucepan, boil the sugar, salt, water, and lemon juice for 6 minutes or until the syrup turns pale golden.
Remove the saucepan from the heat and let the syrup cool.
Stir in the fruit.
To serve, split the shortcakes and spoon some syrup onto the cut sides.
Place the shortcake bottoms on plates and spoon the fruit mixture on top.
Top with whipped cream.
Replace the shortcake tops.

Variations

Substitute peaches for nectarines for a different flavor profile.
Add a sprinkle of cinnamon to the fruit filling for a warm and spicy twist.

Cooking Tips & Tricks

Make sure to handle the dough gently when kneading and rolling it out to ensure a light and fluffy texture.

- Brushing the tops of the shortcakes with lemon juice and sugar before baking adds a beautiful golden crust.

- Be sure to let the fruit filling cool before spooning it onto the shortcakes to prevent the whipped cream from melting.

Serving Suggestions

Serve the Lemon Date Shortcakes with Nectarines and Raspberries with a dollop of whipped cream on top for a decadent finish.

Cooking Techniques

Be sure to handle the dough gently to avoid overworking it, which can result in tough shortcakes.

- Boiling the sugar, water, and lemon juice for the fruit filling creates a delicious syrup that enhances the flavor of the fruit.

Ingredient Substitutions

If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.

- You can use dried dates instead of fresh dates in the shortcake dough.

Make Ahead Tips

You can prepare the shortcake dough and fruit filling ahead of time and assemble the dessert just before serving for a stress-free dessert option.

Presentation Ideas

Arrange the sliced nectarines and raspberries in a decorative pattern on top of the whipped cream for a beautiful presentation.

Pairing Recommendations

Pair this dessert with a glass of sparkling wine or a cup of hot tea for a delightful end to a meal.

Storage and Reheating Instructions

Store any leftover shortcakes in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350°F (177°C) for a few minutes before serving.

Nutrition Information

Calories per serving

Each serving of Lemon Date Shortcakes with Nectarines and Raspberries contains approximately 350 calories.

Carbohydrates

Each serving of Lemon Date Shortcakes with Nectarines and Raspberries contains approximately 45 grams of carbohydrates.

Fats

Each serving of this dessert contains approximately 18 grams of fat.

Proteins

Each serving of this dessert contains approximately 4 grams of protein.

Vitamins and minerals

This dessert is a good source of vitamin C from the nectarines and raspberries.

Alergens

This recipe contains dairy (butter and heavy cream) and wheat (flour), which may be allergens for some individuals.

Summary

This dessert is a delicious treat that provides a balance of carbohydrates, fats, and proteins. It is also a good source of vitamin C from the fruit filling.

Summary

Lemon Date Shortcakes with Nectarines and Raspberries is a delicious and refreshing dessert that is perfect for summer. The combination of tangy lemon, sweet dates, juicy nectarines, and tart raspberries creates a delightful flavor profile that is sure to impress your guests. Enjoy this dessert with a dollop of whipped cream for a truly indulgent treat.

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe for Lemon Date Shortcakes with Nectarines and Raspberries. It was a warm summer day, and I had invited some friends over for a backyard barbecue. I wanted to impress them with a delicious and unique dessert, so I turned to my trusty cookbook collection for inspiration.

As I flipped through the pages of one of my favorite cookbooks, a recipe caught my eye. It was for Lemon Date Shortcakes with Nectarines and Raspberries, and it sounded like the perfect combination of sweet and tangy flavors. I had never made anything quite like it before, but I was determined to give it a try.

I gathered all the ingredients I would need – fresh lemons, juicy nectarines, plump raspberries, and, of course, dates. The dates were a special touch that I knew would add a rich sweetness to the shortcakes. I also made sure to have plenty of flour, sugar, butter, and cream on hand to create the perfect flaky shortcake base.

As I began to mix the ingredients together, I thought back to all the different recipes I had learned over the years. Some had come from cookbooks like the one I was using now, while others had been passed down through generations of my family. I had learned to cook from my own mother and grandmother, who had taught me the importance of using fresh, quality ingredients and putting love and care into each dish.

I could still remember the first time I had made a pie from scratch with my grandmother. She had shown me how to roll out the dough, mix the filling, and crimp the edges just so. It was a simple apple pie, but it had turned out perfectly, and I had felt such a sense of accomplishment and pride.

As I worked on the Lemon Date Shortcakes, I thought about all the different people and places that had influenced my cooking over the years. I remembered the time I had traveled to Italy and learned to make homemade pasta from a local chef. I had watched in awe as he kneaded the dough with such skill and precision, and I had tried to replicate his techniques in my own kitchen.

I also remembered the neighbor who had shared her recipe for the best chocolate cake I had ever tasted. She had shown me how to melt the chocolate just right and how to whisk the batter until it was light and fluffy. I had made that cake for countless birthdays and celebrations, and it had always been a hit.

As the Lemon Date Shortcakes baked in the oven, the sweet aroma of lemons and dates filled the kitchen. I could hardly wait to see how they would turn out. When they were finally done, I carefully sliced open a shortcake and filled it with juicy nectarines and raspberries. The combination of flavors was even better than I had imagined – the tartness of the lemons balanced perfectly with the sweetness of the dates and fruit.

When my friends arrived for the barbecue, I proudly served them each a plate of Lemon Date Shortcakes with Nectarines and Raspberries. They marveled at the unique combination of flavors and asked for the recipe. I happily shared it with them, knowing that it would become a favorite in their own kitchens as well.

As we enjoyed the dessert together, I couldn't help but feel grateful for all the recipes and cooking experiences that had brought me to this moment. Each dish I had learned to make had a story behind it – a memory of a person, a place, or a special occasion. And each one had added to my love and passion for cooking.

As the sun set on that summer evening, I knew that the recipe for Lemon Date Shortcakes with Nectarines and Raspberries would always hold a special place in my heart. It was more than just a dessert – it was a reminder of the joy and connection that food can bring to our lives. And I was grateful for every bite.