Recipe by Janet Taylor McCracken
Start to Finish: 1 hour
1 cup each all-purpose flour, whole-wheat flour, and almond flour; plus more all-purpose flour for dusting
2/3 cup plus 1 tbsp. sugar
1 tbsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1 1/2 sticks butter, cold and cut into 1/2-inch cubes
1 cup buttermilk, plus more for brushing
2 tsp. lemon zest
2 tsp. pure vanilla extract
4 cups mixed berries (halve or quarter large strawberries)
1/2 cup berry or red currant jelly, warmed slightly to loosen
1 1/2 cups heavy cream, cold
1 cup lemon curd
1. Preheat the oven to 425°. Line a 9-by-13-inch baking sheet or pan with parchment paper.
2. In a food processor, pulse 1 cup of each flour, 2/3 cup sugar, the baking powder, salt, and baking soda. Add the butter; pulse until the largest pieces are the size of large peas. Transfer to a large bowl.
3. In a medium bowl, stir 1 cup buttermilk, the lemon zest, and vanilla. Using a fork, stir the buttermilk into the dry ingredients until large clumps form. Transfer to a lightly floured surface. Knead the dough 10 times. Pat into a 6-by-8-inch rectangle; cut lengthwise into 3 strips, then 3 times crosswise to make 12 rectangles. Transfer the shortcakes to the baking sheet, spacing them evenly apart. Brush with buttermilk. Sprinkle with 1 tbsp. sugar.
4. Bake until the shortcakes are golden brown on top and a toothpick inserted into the shortcakes comes out clean, 25 to 30 minutes. Let cool on the baking sheet on a wire rack.
5. In a medium bowl, toss the berries and jelly. In a large bowl, beat the cream until firm peaks form. In a small bowl, whisk the lemon curd and 1 tbsp. water. Gently fold the curd into the cream, creating large swirls.
6. Split the shortcakes horizontally. Serve with the cream and berries.