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Berry Shortcake with Lemon Cream
Patriotic shortcake made with berries and lemon curd
Course
Dessert
Cuisine
American
Prep Time
20
minutes
minutes
Cook Time
15
minutes
minutes
0
minutes
minutes
Total Time
35
minutes
minutes
Servings
10
servings
Calories
319
kcal
Author
Leigh Anne Wilkes
Ingredients
3
cups
all purpose flour
4
tsp
baking powder
1
tsp
baking soda
1/3
cup
granulated sugar
1 1/2
tsp
salt
1
tsp
vanilla
1
Tbsp
lemon zest
3/4
cup
chilled butter
cut into pieces
1
cup
buttermilk
2
Tbsp
heavy cream
2
Tbsp
sugar for sprinkling
Lemon Cream
1
cup
chilled heavy whipping cream
2
Tbsp
powdered sugar
1
Tbsp
lemon peel
2
tsp
fresh lemon juice
4-5
cups
of 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, 1/3 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, vanilla, lemon zest and enough heavy cream 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.
Lemon Cream
Combine cream, sugar, peel and juice and beat until soft peaks form. Chill until ready to serve
Slice shortcakes in half, add lemon cream and fresh berries
Nutrition
Calories:
319
kcal
|
Carbohydrates:
39
g
|
Protein:
5
g
|
Fat:
16
g
|
Saturated Fat:
10
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
4
g
|
Trans Fat:
1
g
|
Cholesterol:
43
mg
|
Sodium:
609
mg
|
Potassium:
244
mg
|
Fiber:
1
g
|
Sugar:
10
g
|
Vitamin A:
510
IU
|
Vitamin C:
2
mg
|
Calcium:
111
mg
|
Iron:
2
mg