Lemon-Berry Shortcakes

Name: Lemon-Berry Shortcakes
Total time: 50 min
Yield: 6 servings
Ingredients: ¾ cup sugar; 2 tablespoons grated lemon peel; ½ cup blueberry jam; 5 tablespoons lemon juice; 5 cups strawberries; 4½ cups fresh blueberries; 2⅓ cups whipping cream; 2 cups all purpose flour; 2 teaspoons baking powder; ½ teaspoon salt; ½ teaspoon ground nutmeg

Classic shortcakes with a citrusy twist, featuring fresh strawberries and blueberries layered with lemon-scented whipped cream between tender, nutmeg-spiced biscuits.

6 servings

50 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•¾ cup sugar
•2 tablespoons grated lemon peel
•½ cup blueberry jam
•5 tablespoons lemon juice
•5 cups strawberries
•4½ cups fresh blueberries
•2⅓ cups whipping cream
•2 cups all purpose flour
•2 teaspoons baking powder
•½ teaspoon salt
•½ teaspoon ground nutmeg

Cooking Instructions

1.
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.
10 min
2.
Combine 1 cup whipping cream, 2 tablespoons lemon sugar, and 1 tablespoon lemon juice in medium bowl and whip. Cover; chill.
5 min
3.
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.
35 min