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Lemon Berry Shortcakes with Lemon Cream

These Lemon Berry Shortcakes with Lemon Cream are a must try! They take the traditional strawberry shortcakes to the next level!
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Keyword: Shortcake
Servings: 10
Calories: 442kcal
Author: Leigh Anne

Ingredients

  • 3 c all purpose flour
  • 4 tsp baking powder
  • 1 tsp baking soda
  • c granulated sugar
  • 1 ½ tsp salt
  • 1 tsp vanilla
  • 1 tbsp lemon zest
  • ¾ c butter chilled and cut into pieces
  • 1 c buttermilk
  • 2 tbsp heavy cream
  • 2 tbsp sugar for sprinkling

Lemon Cream

  • 1 c heavy whipping cream chilled
  • 2 tbsp powdered sugar
  • 1 tbsp lemon peel
  • 2 tsp fresh lemon juice
  • 4-5 c fresh berries - strawberries, raspberries and blueberries

Instructions

  • Preheat oven to 375 degrees F.
  • Line a baking sheet with parchment paper.
  • Add flour, baking powder, baking soda, ⅓ cup sugar and salt into a food processor or bowl.
  • If using a bowl cut in butter with a pastry blender. If using a food processor, pulse several times to cut butter into flour mixture.
  • Add in buttermilk and mix until flour mixture is moistened.
  • Roll out dough onto a lightly floured surface and cut using a cookie cutter or biscuit cutter.
  • Bake on lined baking sheet for about 15 minutes or until golden brown and cooked through and cool.
  • Slice shortcakes in half, add lemon cream and fresh berries.

Lemon Cream

  • Combine cream, sugar, peel and juice and beat until soft peaks form.
  • Chill until ready to serve.

Nutrition

Calories: 442kcal | Carbohydrates: 50g | Protein: 5g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 75mg | Sodium: 635mg | Potassium: 329mg | Fiber: 2g | Sugar: 17g | Vitamin A: 890IU | Vitamin C: 3.6mg | Calcium: 146mg | Iron: 2mg