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
- 3 c all purpose flour
- 4 tsp baking powder
- 1 tsp baking soda
- ⅓ 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
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.
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