Lemon-Nutmeg Shortcakes With Berries Recipe

Name: Lemon-Nutmeg Shortcakes With Berries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/3 cups all-purpose flour; 2 tablespoons sugar; 1 1/4 teaspoons baking powder; 1 teaspoon freshly grated lemon zest; 1/4 teaspoon ground nutmeg; 1/3 cup cold Land O Lakes Butter; 1/3 cup buttermilk; 1 Land O Lakes Egg, beaten; 1 tablespoon large grain sugar; 1 1/2 cups fresh raspberries; 1 cup fresh blueberries; 2 tablespoons sugar; 3/4 cup Land O Lakes Heavy Whipping Cream, whipped; 1 tablespoon powdered sugar

Servings: persons

1 1/3 cups all-purpose flour
2 tablespoons sugar
1 1/4 teaspoons baking powder
1 teaspoon freshly grated lemon zest
1/4 teaspoon ground nutmeg
1/3 cup cold Land O Lakes Butter
1/3 cup buttermilk
1 Land O Lakes Egg, beaten
1 tablespoon large grain sugar
1 1/2 cups fresh raspberries
1 cup fresh blueberries
2 tablespoons sugar
3/4 cup Land O Lakes Heavy Whipping Cream, whipped
1 tablespoon powdered sugar

1
Heat oven to 375F.
2
Combine flour, 2 tablespoons sugar, baking powder, lemon zest and nutmeg in bowl; cut in butter until mixture resembles coarse crumbs.
3
Stir in buttermilk and egg just until moistened.
4
Knead on lightly floured surface 4 or 5 times until dough forms a ball.
5
Roll out dough to 6 x 4 1/2-inch rectangle; sprinkle with 1 tablespoon large grain sugar.
6
Cut dough into 12 (1 1/2-inch) squares with sharp knife.
7
Place 1 inch apart onto ungreased baking sheet.
8
Bake 11-13 minutes or until golden brown.
9
Combine raspberries, blueberries and 2 tablespoons sugar in bowl.
10
Beat whipping cream in deep bowl at high speed, scraping bowl often, until soft peaks form.
11
Continue beating, gradually adding powdered sugar, until stiff peaks form.
12
Place 3 warm shortcake squares in each individual dessert dish; top with fruit and whipped cream.

717

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 14 ingredients. The key ingredients include: 1 1/3 cups all-purpose flour, 2 tablespoons sugar, 1 1/4 teaspoons baking powder, 1 teaspoon freshly grated lemon zest, and more.

Yes, Lemon-Nutmeg 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.

That's it — enjoy your meal!

Lemon-Nutmeg Shortcakes With Berries

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions