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–+ servings

Lemon Berry Shortcake

thetimelessbaker
Lemon berry shortcake features a rich, flaky shortcake base topped with a juicy lemon berry and a sweetened, lemony whipped cream filling.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 15 minutes
cooling time 1 hour
Total Time 1 hour 45 minutes
Course Dessert
Cuisine American
Servings 6 servings
Calories 644 kcal

Equipment

  • sheet pan
  • mixing bowls of various sizes
  • sharp knife
  • electric mixer

Ingredients
  

For the shortcake

  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 4 Tablespoons granulated sugar plus more for decoration
  • 1 teaspoon fresh lemon zest
  • ½ cup shortening
  • ⅔ cup milk

For the lemon berry filling

  • 2 pints fresh berries (slice the larger pieces) strawberries, raspberries, blueberries or blackberries
  • ½ cup granulated sugar
  • 3 teaspoons lemon zest divided
  • Juice of ½ lemon
  • 1 cup heavy whipping cream cold
  • 2 Tablespoons powdered sugar

Instructions
 

For the shortcake

  • In a large mixing bowl, sift the 2 cups all-purpose flour, 3 teaspoons baking powder, 1 teaspoon salt and 4 Tablespoons granulated sugar. Add in the 1 teaspoon fresh lemon zest. Cut in the ½ cup shortening until crumbly.
  • Using a fork, blend in the ⅔ cup milk until mixture is just moistened. Using floured hands, gently knead the mixture together in the mixing bowl to form a large ball; turn out to a floured surface. Shape the dough into a rectangle and cut evenly into 4-6 pieces.
  • Sprinkle each piece with granulated sugar if desired. Place each piece on a lined baking sheet and bake @ 400°F for 12-15 minutes, or until lightly golden on top. Allow the shortcakes to cool on wire rack complete before filling.

For the lemon berry filling

  • In a medium sized mixing bowl, combine the 2 pints fresh berries (slice the larger pieces) (strawberries, raspberries, blueberries, blackberries etc.), 3 teaspoons lemon zest, ½ cup granulated sugar and Juice of ½ lemon. Stir together, cover and allow to sit until juices have formed in the bottom of the bowl.
  • In a large mixing bowl or the bowl of a stand mixer, combine the 1 cup heavy whipping cream (cold), 1 teaspoon of the lemon zest and 2 Tablespoons powdered sugar. Using a mixer, whip on high until soft peaks form.

To assemble

  • Split each shortcake in half using a sharp knife. Fill each bottom half with whipped cream and berries; replace the top of each shortcake on top of the whipped cream and berries.
  • Store leftover whipped cream and berries in refrigerator; store leftover shortcake in an airtight container.

Notes

  • Substitute any summer fruit for the berries, such as peaches, plums or nectarines 
  • Fresh fruit works best for this recipe 

Nutrition

Serving: 1shortcakeCalories: 644kcalCarbohydrates: 82gProtein: 7gFat: 34gSaturated Fat: 14gPolyunsaturated Fat: 6gMonounsaturated Fat: 11gTrans Fat: 2gCholesterol: 48mgSodium: 624mgPotassium: 222mgFiber: 6gSugar: 43gVitamin A: 702IUVitamin C: 10mgCalcium: 199mgIron: 3mg
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