This was our dessert on Saturday night. The recipe will be in the April issue of Southern Living, and I highly recommend making it. The cornmeal in the shortcakes is subtle, but it keeps the cakes from being too dense. The lemon zest in the dough is tasty; next time, I plan to add some vanilla extract. The fruit mixture—strawberries, pineapple, and kiwifruit—has lime zest, lime juice, and chopped mint, which makes it very refreshing. Yummy! Cost per serving: about $1.25.
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