Lemon-Berry-Chia Shortcakes

Here’s a great summer treat I made when my dad was over the other day. It’s perfect for 4th of July.

Makes 8

2C All-purpose flour
1/4C Packed light brown sugar
1-1/2T Chia seeds (poppy seeds work too)
1T Baking powder
1/2t Salt
1 Stick chilled butter, cut in 1/4″ cubes
3/4C Whipping cream
2 Large eggs
2t  Lemon zest
2T Shredded coconut (optional)
6C Sliced strawberries or other berries/fruit of your choice
Whipped cream

Preheat oven to 325F.
Line rimmed baking sheet with parchment paper.

Whisk flour, brown sugar, Chia seeds, baking powder and salt in large bowl to blend. Add the butter and get after it with a pastry blender until a coarse meal forms.

Beat cream, eggs, and lemon zest in small bowl. Stir cream mixture into flour mixture, tossing until dough comes together.

Transfer dough to lightly floured surface. Pat it out to 8″ round (you don’t need to roll it). Cut dough into 8 wedges. Place wedges on prepared baking sheet and bake until golden, about 17 minutes. Cool for 10 minutes then load em up with whipped cream (I won’t tell if you use the spray kind) and sliced berries.

If you’re feeling all Martha Stewarty, Pioneer Womanish, or whomever …
Whipped cream is really easy to make.
1C Whipping Cream
1T Sugar
1/2t Vanilla
Put that in a chilled mixing bowl and beat on high until stiff peaks form. Done.