Summer Berry Shortcakes With Tangy Lemon Cream Recipe

Name: Summer Berry Shortcakes With Tangy Lemon Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 1 cup fat-free sour cream; 3 tbsp sugar; 2 tsp grated lemon zest; 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

Servings: persons

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
1 cup fat-free sour cream
3 tbsp sugar
2 tsp grated lemon zest
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

1
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.
2
Heat oven to 400u00b0. 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.
3
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.

1238

kcal

Calories

Fat

110

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 18 ingredients. The key ingredients include: 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, and more.

Yes, Summer Berry Shortcakes With Tangy Lemon Cream 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.

Summer Berry Shortcakes With Tangy Lemon Cream

How did you like this recipe?

Frequently Asked Questions