1. Prepare the fruit. Mash 1/2 cup of the strawberries. Put the mashed strawberries, whole strawberries, blueberries, and cherries in a 2-quart saucepan.

2. Add the sugar and water, and mix well. Heat over medium heat until the mixture just begins to bubble. Lower heat slightly and simmer gently for 5 minutes. Add the cornstarch mixture and heat, stirring, only until mixture thickens, about 1 minute. Remove from heat. (Berry mixture may be prepared as much as 24 hours in advance and refrigerated until needed. Return mixture to room temperature before using.)

3. Preheat the oven to 425 degrees F. Grease a baking sheet or line it with parchment paper.

4. Prepare the shortcakes. Put the flour, sugar, baking powder, salt, and lemon zest in the bowl of a food processor, and pulse five times to mix the ingredients. Add the butter, and pulse until mixture is the texture of coarse crumbs. Add the cream, and pulse only until the dough forms small clumps. (To make shortcakes without a food processor, sift the flour, sugar, baking powder, and salt into a large bowl. Stir in the lemon zest.

5. Cut in the butter, rubbing with your fingertips, until the mixture is like coarse meal. Stir in the cream until the dough starts to come together in small clumps.)

6. Transfer the dough to a lightly floured surface and knead gently until the dough comes together and forms a ball. Don't overwork the dough, or it will be tough. Pat the dough into a 3/4-inch-thick rectangle.

7. Cut the rectangle in half; then cut each half into thirds. Place the six rectangles of dough on the baking sheet, 2 inches apart.

8. Bake for 10 to 12 minutes until lightly golden. Transfer the shortcakes to a rack to cool slightly.

9. To serve, split each warm shortcake in half horizontally. Place the bottom half of each on a plate. Spoon the stewed berry mixture over the shortcakes, then cap with the top of the biscuit.

Source: Hannaford fresh Magazine, July - August 2006