Best Lemon Berry Shortcakes Recipes

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SUMMER BERRY SHORTCAKES WITH TANGY LEMON CREAM



Summer Berry Shortcakes with Tangy Lemon Cream image

Categories     Cake     Berry     Dessert     Bake     Low Fat     Backyard BBQ     Blackberry     Blueberry     Raspberry     Lemon     Summer     Healthy     Pastry     Self     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 21

Berries
1 lb fresh strawberries, cored and halved
2 containers (5.6 oz each) fresh blackberries
2 containers (4.4 oz each) fresh blueberries
1 container (6 oz) fresh raspberries
1/3 cup sugar
2 tbsp chopped fresh mint
2 tbsp fresh lemon juice
Lemon cream
1 cup fat-free sour cream
3 tbsp sugar
2 tsp grated lemon zest
Shortcakes
2 1/3 cups all-purpose flour
2 tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/8 tsp ground nutmeg
5 oz unsalted butter,cut into very small pieces and chilled
1 cup plus 2 tbsp lowfat buttermilk

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



Lemon-Berry Shortcakes image

Enjoy these wonderful shortcakes made using Bisquick Heart Smart® mix and lemon-berry mixture - a delicious dessert with whipped topping.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 35m

Yield 5

Number Of Ingredients 10

1/4 cup sugar
2 tablespoons grated lemon peel
1/4 cup blueberry preserves or jam
1 tablespoon water
2 tablespoons fresh lemon juice
1 1/2 cups fresh strawberries, quartered
1 1/2 cups fresh blueberries
1 3/4 cups Bisquick Heart Smart® mix
1/3 cup plus 1 tablespoon 1% (low-fat) milk
5 tablespoons frozen (thawed) fat-free whipped topping

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.

Nutrition Facts : Calories 269, Carbohydrate 59 g, Fat 1/2, Fiber 3 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 430 mg

LEMON-BERRY SHORTCAKES



Lemon-Berry Shortcakes image

Categories     Berry     Dessert     Bake     Fourth of July     Kid-Friendly     Backyard BBQ     Lemon     Summer     Shower     Jam or Jelly     Pastry     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 6

Number Of Ingredients 11

3/4 cup sugar
2 tablespoons grated lemon peel
1/2 cup blueberry jam
5 tablespoons lemon juice, divided
5 cups quartered hulled strawberries
4 1/2 cups fresh blueberries
2 1/3 cups chilled whipping cream, divided
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg

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.

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