Prep Time::20 mins
Cook Time::30 mins
Total Time::50 mins
Servings::6
Yield::6 shortcakes
Ingredients
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Shortcakes
3/4 cup heavy cream
1 large egg
1 teaspoon vanilla extract
1 teaspoon lemon zest
2 cups flour
2 tablespoons white sugar
1 tablespoon baking powder
1/4 teaspoon salt
6 tablespoons unsalted butter
Blueberry Topper
3 cups frozen blueberries
1/2 cup white sugar
1 tablespoon lemon juice
Whipped Cream (optional)
1/2 cup heavy cream
2 tablespoons powdered sugar
Directions
Shortcakes:
Gather your ingredients. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
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In a small bowl whisk together cream, egg, vanilla, and lemon zest, if desired; set aside.
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Combine flour, baking powder, sugar, and salt in a large bowl.
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Cut in butter with a pastry blender until the mixture is the consistency of coarse crumbs.
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Gently stir in cream mixture, just until moistened.
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Roll on a lightly floured surface to 3/4-inch thick.
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Cut biscuits using a 2 1/2- to 3-inch round cutter or cut the dough as desired.
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Place biscuits on the prepared baking sheet. Bake until golden brown, 15 minutes.
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Cool biscuits for 5 minutes on the baking sheet. Cool completely on a wire rack.
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Blueberry Topper:
Combine 2 cups blueberries, sugar, and lemon juice in a medium saucepan.
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Bring mixture to a simmer and cook until thickened on medium-low, about 15 minutes, stirring regularly.
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Stir in remaining 1 cup blueberries. Cool for about 15 minutes.
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Whipped Cream (if using):
Add heavy whipping cream and powdered sugar to a medium bowl.
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Beat until medium peaks form, 3 to 4 minutes.
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Assembly:
Split shortcakes in half horizontally.
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Spoon half of the blueberry compote on the bottom halves of the shortcakes.
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Stack the shortcake tops on top. Top with remaining blueberry compote and whipped cream, if using.
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