(Can be made up to a week ahead of time but must be made at least 1 1/2 hours before mixing with whipped cream.)
5 egg yolks
1/2 cup sugar
Grated rind of 2 lemons
3 tablespoons lemon juice
2 tablespoons unsalted butter, cut into small pieces
Mix yolks and sugar. Add lemon rind, juice, and butter. Cook in non-aluminum pan over medium heat, whisking constantly until thick, about 10 minutes. Refrigerate.
2 pints dewberries
2 tablespoons sugar, or more if berries are tart
Set aside prettiest berries to decorate finished shortcake. Place the rest of berries in bowl, and sprinkle with sugar. Let berries stand for at least 1 hour before using in shortcake.
(Ideally, the cake should be baked immediately before eating so it will be warm and crusty when served.)
1 1/4 cups flour
5 tablespoons sugar
Pinch baking soda
4 teaspoons baking powder
1/8 teaspoon salt
1/2 cup unsalted butter
4 tablespoons buttermilk
Sift flour, sugar, soda, baking powder, and salt together. Cut butter in until mixture looks like oatmeal. Mix egg, yolk, and buttermilk together, and stir lightly into dry ingredients. Handle as little as possible. Divide mixture into two pats, spreading into buttered 8-inch round pans. Bake cakes at 400 degrees until golden brown, about 12 minutes.
Lemon Whipped Cream
2 cups whipping cream
1 batch lemon curd
Whip cream to medium peak. Fold lemon curd into whipped cream to make lemon-colored cream.
12 ounces raspberry preserves
2 tablespoons kirsch, cassis, or chambord
Melt preserves with Kirsch in saucepan over low heat. Strain if desired. Cool to room temperature.
Assembly of Shortcake
Spread half the lemon whipped cream over bottom layer of shortcake. Add berries. Cover with second cake. Cut into wedges. Spoon remaining lemon whipped cream over cake. Drizzle with raspberry sauce, and decorate with reserved berries. Serve immediately. Serves 8.
Judy Willcott’s Dewberry Shortcake was originally featured in Domain, Summer 1988