Lemon-Berry Shortcakes Recipe

Name: Lemon-Berry Shortcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup sugar; 2 tablespoons grated fresh lemon rind; 1/4 cup blueberry preserves or jam; 1 tablespoon water; 2 tablespoons fresh lemon juice; 1 1/2 cups fresh strawberries, hulled and quartered; 1 1/2 cups fresh blueberries; 1 3/4 cups low-fat baking mix (such as Bisquick Heart Smart); 1/3 cup plus 1 tablespoon 1% low-fat milk; Cooking spray; 5 tablespoons frozen fat-free whipped topping, thawed and divided

Servings: persons

1/4 cup sugar
2 tablespoons grated fresh lemon rind
1/4 cup blueberry preserves or jam
1 tablespoon water
2 tablespoons fresh lemon juice
1 1/2 cups fresh strawberries, hulled and quartered
1 1/2 cups fresh blueberries
1 3/4 cups low-fat baking mix (such as Bisquick Heart Smart)
1/3 cup plus 1 tablespoon 1% low-fat milk
Cooking spray
5 tablespoons frozen fat-free whipped topping, thawed and divided

1
Preheat oven to 425u00b0.
2
Combine sugar and lemon rind in a small bowl; set aside.
3
Place preserves and water in a large skillet; cook over medium heat until preserves melt. Stir in 1 tablespoon sugar mixture, lemon juice, and berries. Cook 1 minute or until sugar dissolves.
4
Lightly spoon baking mix into dry measuring cups; level with a knife. Combine baking mix, milk, and remaining sugar mixture, stirring just until dry ingredients are moist.
5
Turn dough out onto a lightly floured surface; pat dough to a 1/2-inch thickness. Cut dough with a 2 1/2-inch biscuit cutter. Place biscuits on a baking sheet coated with cooking spray.
6
Bake at 425u00b0 for 10 to 12 minutes or until golden. Split shortcakes in half; spoon berries evenly over bottom halves of shortcakes. Dollop each serving with 1 tablespoon whipped topping, and top with remaining halves.

124

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cup sugar, 2 tablespoons grated fresh lemon rind, 1/4 cup blueberry preserves or jam, 1 tablespoon water, and more.

Yes, Lemon-Berry Shortcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lemon-Berry Shortcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions