A lovely shortcake recipe: Lemon Berry Shortcakes
Fresh berries are the best for using in summer desserts. This recipe turns out a delicious shortcake. When paired with fresh berries, it’s fabulous!
Yeah, this is much more than just strawberry shortcake! It’s a beautiful strawberry-raspberry sauce.
Try this easy-to-follow recipe for a summery dessert to enjoy!
Lemon Berry Shortcakes
These darling shortcakes have a homemade strawberry & raspberry sauce, topped with whipped cream!
Ingredients
SHORTCAKES
- 1½ cups all purpose flour
- 2 tablespoons granulated white sugar
- 1½ teaspoons baking powder
- ⅓ cup butter
- 1 large egg (slightly beaten)
- ⅓ cup half and half, whipping cream or milk
- 2 teaspoons finely shredded lemon zest
- 1 large egg white (slightly beaten)
- 2 tablespoons coarse sugar or granulated white sugar
BERRY FILLING
- 3½ cups sliced fresh strawberries
- 1½ cups fresh raspberries
- ⅓ cup granulated white sugar
- 3 tablespoons Grand Marnier or orange juice
- 4 teaspoons snipped fresh mint
TOPPINGS
- ½ cup whipping cream, whipped
- snipped fresh mint for garnish (optional)
Instructions
SHORTCAKES
- Preheat the oven to 450°F.
- Whisk together the flour, 2 tablespoons sugar, and baking powder in a medium mixing bowl. Cut in the butter with a pastry blender until the mixture resembles coarse crumbs. Make a well in the center of the dry mixture; set aside.
- Stir together the egg, half-and-half, and lemon peel in a small mixing bowl. Add the egg mixture all at once to the dry mixture; stir just until moistened.
- Turn the dough out onto a lightly floured surface. Gently knead 10 to 12 times or until the dough is nearly smooth. Pat the dough into a 6-inch square. Cut the square into nine 2-inch squares with a floured knife; cut each square diagonally in half.
- Place the triangles on an ungreased baking sheet. Brush the tops with a beaten egg white; lightly sprinkle with coarse sugar or granulated sugar.
- Bake for 8 to 10 minutes or until golden. Remove the shortcake triangles from the baking sheet and cool on wire racks.
BERRY FILLING
- Toss together the strawberries, raspberries, the ⅓ cup sugar, Grand Marnier and the 4 teaspoons snipped mint in large mixing bowl.
- Cover and chill for up to 1 hour.
FINISHING
- For each serving, spoon the berry mixture onto a dessert plate. Place three shortcake triangles on berry mixture.
- Top with whipped cream and garnish with additional mint, if desired.
Nutrition
Serving: 1serving, Calories: 444kcal, Carbohydrates: 57g, Protein: 7g, Fat: 21g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.4g, Cholesterol: 85mg, Sodium: 224mg, Potassium: 272mg, Fiber: 5g, Sugar: 28g, Vitamin A: 722IU, Vitamin C: 58mg, Calcium: 121mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
