Summer Fruit Shortcake

3 c Mixed fresh fruit

3 tb Granulated sugar

1 tb Lemon juice

1 c Strawberry puree

1 c Whipping cream, whipped

LEMON BISCUITS Milk Grated rind and juice of 1 -lemon 2 c All purpose flour

2 tb Granulated sugar

4 ts Baking powder

1/2 ts Salt

2 tb Shortening

2 tb Butter

Traditionally, fruit shortcakes are served on warm, split and buttered baking powder biscuits. For a change, try these Lemon Biscuits. Use any seasonal fruit such as strawberries, blueberries, blackberries,raspberries, red currants, plums and peaches. In bowl, sprinkle fruit with 2 tbsp of the sugar and lemon juice; toss to mix well. Set aside. LEMON BISCUITS In measuring cup, add enough milk to lemon juice to make 2/3 cup; stir and set aside for 15 minutes to sour. In bowl, stir together flour,sugar, baking powder, salt and lemon rind; using pastry blender or two knives, cut in shortening and butter until well mixed. With fork, blend in soured milk to make soft dough. Don`t overmix. Turn out dough onto lightly floured surface; knead 6-8 times. Roll out or pat dough to 1/2 inch thickness. Using floured 3 inch round cutter, cut out 6 biscuits. Sprinkle lightly with more sugar. Bake on greased baking sheet in 425 F oven for 12-15 minutes or until tops are browned. Let cool until warm;cut in half horizontally. Spoon fruit mixture onto bottom halves of biscuits, reserving some fruit for garnish. Stir strawberry puree with remaining sugar; spoon over fruit mixture. Top with dollop of whipped cream, then biscuit tops. Garnish with more cream and remaining fruit. Makes 6 servings. Origin: Canadian Living cooking collection: Great Desserts Shared by: Sharon Stevens.