Instructions

1. While preheating oven to 400 degrees, line baking sheet with parchment paper.
2. In bowl, add 2 cups all-purpose flour, 1 stick cold unsalted butter (cut into eight pieces), 1 teaspoon baking powder and ½ teaspoon salt.
3. Mix the ingredients by hand, pressing the butter into the flour until well incorporated.
4. Stir ¾ cup heavy cream into dough, mix well.
5. Lightly flour a cutting board and place dough on surface.
6. Flatten dough by hand to ¼-inch thick, then use drinking glass top, or biscuit cutter, to cut shortcake biscuits in dough.
7. Place biscuit dough on parchment-lined baking sheet and put in oven.
8. Bake biscuits for approximately 10 minutes.
9. Put into a bowl 1 cup raspberries, 1 cup blueberries, and 1 cup ripe strawberries.
10. Add juice of half a lemon and 2 tablespoons sugar, mix well.
11. In a separate bowl mix together 1 cup light sour cream, 1 teaspoon lemon zest and three tablespoons sugar.
12. Cut shortbread biscuits in half, then place bottom half on serving plate and top with berries and a couple spoons of sour cream mixture.
13. Place biscuit top onto sour cream mixture and sprinkle with powdered sugar.