Best Lemon Berry Shortcakes Recipes

SUMMER BERRY SHORTCAKES WITH TANGY LEMON CREAM

Steps:

• For berries:
• Combine berries in a bowl. Add sugar, mint and lemon juice; toss well and chill, tossing occasionally, 4 hours or overnight. For lemon cream: Combine sour cream, sugar and lemon zest in a bowl; mix well. Chill at least 1 hour.
• For shortcakes:
• Heat oven to 400°. Line a baking sheet with parchment paper or coat with cooking spray. Whisk flour, sugar, baking powder, baking soda, salt and nutmeg in a bowl until well blended. Using a pastry blender or 2 knives, cut butter pieces into flour mixture until it resembles coarse crumbs. With a rubber spatula, stir in 1 cup plus 1 tbsp buttermilk until just moistened and dough begins to form (it will be sticky at this point). With lightly floured hands, gently knead dough 3 or 4 times until it holds together. On a lightly floured surface, gently roll dough with a rolling pin into an 8 1/2-inch circle about 1/2 inch thick. With a floured 2 1/2-inch biscuit cutter, cut out 8 circles from dough and transfer to baking sheet. Discard dough scraps. Brush top of each shortcake with remaining 1 tbsp buttermilk. Bake until shortcakes rise and turn lightly golden, 16 to 18 minutes.
• To serve:
• Cut each shortcake in half crosswise. Place the bottom on a plate and top with 3/4 cup berry mixture and 2 tbsp lemon cream. Cover with top half of shortcake. Serve immediately.

LEMON-BERRY SHORTCAKES

Steps:

• Position rack in top third of oven; preheat to 400°F. Mix sugar and peel in small bowl. Melt jam in large skillet with 2 tablespoons water. Mix in 3 tablespoons lemon sugar, 2 tablespoons lemon juice, then berries. Set aside.
• Combine 1 cup whipping cream, 2 tablespoons lemon sugar, and 1 tablespoon lemon juice in medium bowl and whip. Cover; chill.
• Mix flour, baking powder, salt, nutmeg, and 1/3 cup lemon sugar in large bowl. Quickly mix in remaining 1 1/3 cups cream and 2 tablespoons lemon juice until dough just comes together. Drop dough by rounded 1/3 cupfuls in 6 mounds on ungreased baking sheet. Sprinkle dough with remaining lemon sugar. Bake biscuits until golden, about 23 minutes. Cool slightly on rack. Split biscuits; fill with berries and cream.

LEMON-BERRY SHORTCAKES

Steps:

• Heat oven to 425°F. Spray cookie sheet with cooking spray. In small bowl, mix sugar and lemon peel.
• In 12-inch skillet, heat preserves and water over medium heat until preserves are melted. Stir in 1 tablespoon of the sugar mixture, the lemon juice, strawberries and blueberries. Cook 1 minute, stirring constantly, until sugar is dissolved. Remove from heat; set aside.
• In medium bowl, stir Bisquick mix, milk and remaining sugar mixture just until dry ingredients are moistened. On lightly floured surface, press dough to 1/2-inch thickness. Cut dough with 2 1/2-inch round cutter. Place rounds on cookie sheet.
• Bake 10 to 12 minutes or until golden. Split shortcakes in half; spoon berry mixture evenly over shortcake bottoms. Top each with 1 tablespoon whipped topping; cover with shortcake tops.