Berry Shortcakes with Lemon Cream

Ingredients:

Berries
1 lb fresh strawberries, cored and halved
2 containers (5.6 oz each) fresh blackberries
2 containers (4.4 oz each) fresh blueberries
1 container (6 oz) fresh raspberries
1/3 cup sugar
2 tbsp chopped fresh mint
2 tbsp fresh lemon juice

Lemon cream
1 cup fat-free sour cream
3 tbsp sugar
2 tsp grated lemon zest

Shortcakes
2 1/3 cups all-purpose flour
2 tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/8 tsp ground nutmeg
5 oz unsalted butter,cut into very small pieces and chilled
1 cup plus 2 tbsp lowfat buttermilk


Directions:

For berries:
Combine berries in a bowl. Add sugar, mint and lemon juice; toss well and chill, tossing occasionally, 4 hours or overnight.

For lemon cream:
Combine sour cream, sugar and lemon zest in a bowl; mix well. Chill at least 1 hour.

For shortcakes:
Heat oven to 400°. Line a baking sheet with parchment paper or coat with cooking spray. Whisk flour, sugar, baking powder, baking soda, salt and nutmeg in a bowl until well blended. Using a pastry blender or 2 knives, cut butter pieces into flour mixture until it resembles coarse crumbs. With a rubber spatula, stir in 1 cup plus 1 tbsp buttermilk until just moistened and dough begins to form (it will be sticky at this point). With lightly floured hands, gently knead dough 3 or 4 times until it holds together. On a lightly floured surface, gently roll dough with a rolling pin into an 8 1/2-inch circle about 1/2 inch thick. With a floured 2 1/2-inch biscuit cutter, cut out 8 circles from dough and transfer to baking sheet. Discard dough scraps. Brush top of each shortcake with remaining 1 tbsp buttermilk. Bake until shortcakes rise and turn lightly golden, 16 to 18 minutes.

To serve:
Cut each shortcake in half crosswise. Place the bottom on a plate and top with 3/4 cup berry mixture and 2 tbsp lemon cream. Cover with top half of shortcake. Serve immediately.