Lemon Buttermilk Shortcakes With Berries Recipe

Name: Lemon Buttermilk Shortcakes With Berries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKES:; 2 cups All-purpose Flour; 1 Tablespoon Baking Powder; 1/2 teaspoons Baking Soda; 2-1/2 Tablespoons Sugar; 1/2 teaspoons Salt; 1 whole Lemon, Zested; 5 Tablespoons Cold Butter, Cut Into Small Pieces; 3/4 cups Buttermilk; 2 teaspoons Fresh Lemon Juice; Cream To Brush The Tops Of The Shortcakes; Turbinado Sugar For Sprinkling On Top Of The Shortcakes; _____; FOR THE BERRY TOPPING:; Blueberries; Strawberries, Sliced; Drizzle Of Agave Nectar; 1 whole Squeeze Of Fresh Lemon Juice; 1/2 whole Lemon Zest

Servings: persons

FOR THE CAKES:
2 cups All-purpose Flour
1 Tablespoon Baking Powder
1/2 teaspoons Baking Soda
2-1/2 Tablespoons Sugar
1/2 teaspoons Salt
1 whole Lemon, Zested
5 Tablespoons Cold Butter, Cut Into Small Pieces
3/4 cups Buttermilk
2 teaspoons Fresh Lemon Juice
Cream To Brush The Tops Of The Shortcakes
Turbinado Sugar For Sprinkling On Top Of The Shortcakes
_____
FOR THE BERRY TOPPING:
Blueberries
Strawberries, Sliced
Drizzle Of Agave Nectar
1 whole Squeeze Of Fresh Lemon Juice
1/2 whole Lemon Zest

1
Prepare the berries. In a small bowl, stir together the strawberries and blueberries. Drizzle berries with agave nectar, a splash of lemon juice, and a bit of lemon zest. Stir and let them sit in the fridge for about an hour so in order for the berries to get juicy.
2
Preheat oven to 425 degrees.
3
Sift together dry ingredients into a large bowl. Mix in the lemon zest with a whisk.
4
Cut in the cold butter until the mixture resembles dry oatmeal. Use a fork, pastry cutter, or your hands. We use our hands! Pour in the buttermilk and lemon juice and mix with a spoon just until the dough starts to come together. Don't over mix the dough. If it is really dry, add more buttermilk, but just a little bit. Turn dough out onto a floured surface and knead into a ball. Do this quickly and don't over knead.
5
Roll out the dough to about 3/4 inch thick and cut with a biscuit cutter, glass or cookie cutter. You can form the scraps into a ball and roll out again. Place the shortcakes onto a large baking sheet that has been lined with parchment paper or a Silpat.
6
Brush the tops of the shortcakes lightly with cream and sprinkle them with Turbinado sugar.
7
Bake for 10-12 minutes until lightly browned. Transfer to a wire rack to let cool. Serve with fresh berries. You can add whipped cream or ice cream if you wish! The recipe made 7 biscuits for us.

865

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: FOR THE CAKES:, 2 cups All-purpose Flour, 1 Tablespoon Baking Powder, 1/2 teaspoons Baking Soda, and more.

Yes, Lemon Buttermilk Shortcakes With Berries 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.

Lemon Buttermilk Shortcakes With Berries

How did you like this recipe?

Frequently Asked Questions