Large grain sugar glistens on top of these miniature shortcakes filled with sweetened fresh berries and whipped cream.

Lemon-Nutmeg Shortcakes with Berries

Shortcake Ingredients:

1 1/3 cups all-purpose flour
2 tablespoons granulated sugar
1 1/4 teaspoons baking powder
1 teaspoon freshly grated lemon peel
1/4 teaspoon ground nutmeg
1/3 cup cold butter or margarine
1/2 cup buttermilk
1 large egg yolk, beaten
1 tablespoon large grain sugar

Fruit Ingredients:

1 1/2 cups fresh raspberries
1 cup fresh blueberries
2 tablespoons granulated sugar

Topping Ingredients:

3/4 cup chilled whipping cream
1 tablespoon powdered sugar

1. Heat oven to 450°F (230°C).
2. Combine flour, 2 tablespoons sugar, baking powder, lemon peel and nutmeg in large bowl; cut in butter until mixture resembles coarse crumbs. Stir in buttermilk and egg yolk just until moistened.
3. Knead on lightly floured surface 4 or 5 times until dough forms a ball. Roll out dough to 6 x 4 1/2-inch rectangle; sprinkle with 1 tablespoon large grain sugar. Cut into 12 (1 1/2-inch) squares with sharp knife. Place 1-inch apart onto ungreased baking sheet. Bake for 10 to 12 minutes or until golden brown.
4. Meanwhile, stir together raspberries, blueberries and 2 tablespoons sugar in large bowl.
5. Beat chilled whipping cream in chilled small deep mixer bowl at high speed, scraping bowl often, until soft peaks form (45 to 60 seconds). Continue beating, gradually adding powdered sugar, until stiff peaks form (30 to 60 seconds).
6. Place 3 warm shortcake squares in each individual dessert dish; top with fruit and whipped cream.

Makes 4 servings.