Lemon-Berry Shortcakes

• 3/4 cup sugar
• 2 tablespoons grated lemon peel
• 1/2 cup blueberry jam
• 5 tablespoons lemon juice, divided
• 5 cups quartered hulled strawberries
• 4 1/2 cups fresh blueberries
• 2 1/3 cups chilled whipping cream, divided
• 2 cups all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg

1. Position rack in top third of oven; preheat to 400u0b0F. Mix sugar and peel in small bowl. Melt jam in large skillet with 2 tablespoons water. Mix in 3 tablespoons lemon sugar, 2 tablespoons lemon juice, then berries. Set aside.
2. Combine 1 cup whipping cream, 2 tablespoons lemon sugar, and 1 tablespoon lemon juice in medium bowl and whip. Cover; chill.
3. Mix flour, baking powder, salt, nutmeg, and 1/3 cup lemon sugar in large bowl. Quickly mix in remaining 1 1/3 cups cream and 2 tablespoons lemon juice until dough just comes together. Drop dough by rounded 1/3 cupfuls in 6 mounds on ungreased baking sheet. Sprinkle dough with remaining lemon sugar. Bake biscuits until golden, about 23 minutes. Cool slightly on rack. Split biscuits; fill with berries and cream.

sugar, blueberry jam, lemon juice, hulled strawberries, fresh blueberries, chilled whipping cream, flour, baking powder, salt, ground nutmeg

Taken from www.epicurious.com/recipes/food/views/lemon-berry-shortcakes-232389 (may not work)