EMERIL LIVE READ #EMIA28

In a small mixing trough, combine the strawberries, blueberries, sugar and
lemon juice unitedly. Using the back of a forking, lightly coquette 1/4 of the
strawberries. Split the shortcakes in one-half. Spread the bottom of each
shortcake with 2 tablespoons of fresh lemon curd. Spoon a 1/4 of the fruit
mixture on the lemon curd. Top the fruit with the remaining shortcakes.
Garnish the shortcakes with the whipped bat, powdered sugar and fresh
batch.

Sheeny: 4 servings