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Lemon-Berry Shortcake Recipe

Lemon-Berry Shortcake Recipe photo by Taste of Home

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Here's a quick-and-easy summertime classic. The shortcake layer in this Lemon-Berry Shortcake recipe is tender and not overly sweet. Add some blueberries to the top for an extra-pretty finish to patriotic celebrations. —Meryl Herr, Overland Park, Kansas

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Lemon-Berry Shortcake Recipe

Prep: 30 min. Bake: 20 min. + cooling

Yield: 8 Servings

30 20 50

Ingredients

1-1/3 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg
2/3 cup buttermilk
1/4 cup butter, melted
1 tablespoon lemon juice
1 teaspoon grated lemon peel
1 teaspoon vanilla extract
1 cup sliced fresh strawberries
TOPPING:
1-1/2 cups sliced fresh strawberries
1 tablespoon lemon juice
1 teaspoon sugar
2 cups reduced-fat whipped topping

Directions

In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the egg, buttermilk, butter, lemon juice, lemon peel and vanilla. Stir into dry ingredients just until moistened. Fold in strawberries. Pour into a greased and floured 9-in. round baking pan.
Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
For topping, in a large bowl, combine the strawberries, lemon juice and sugar. Cover and refrigerate until serving. Spread whipped topping over cake. Drain strawberries; arrange over top. Yield: 8 servings.

Nutritional Facts 1 slice equals 252 calories, 9 g fat (6 g saturated fat), 42 mg cholesterol, 245 mg sodium, 40 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Lemon-Berry Shortcake in Simple & Delicious May 2010, p37

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Lemon-Berry Shortcake

Lemon-Berry Shortcake

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Reviewed on Aug. 02, 2012 by ktbaby22

Everybody loved this!! It was gone within a few hours of making it! The texture is perfect and just enough flavor without being too sweet. Planning to make it again this weekend!

Reviewed on Jun. 17, 2012 by bktenn

Can I use 2% milk instead of buttermilk?

Reviewed on Jun. 11, 2012 by joy cooking

I spread a layer of lemon curd on the cake, then the berries, and the whipped topping on top. It was great!

Reviewed on May. 30, 2012 by DarLynn4706

Made this twice now.. first time with raspberries added to batter, 2nd time with blueberries. Then I put a mixture of strawberries, blueberries & raspberries on top of the whipping cream for the main dessert; however, this is also good for a light snack as is. Thanks so much for posting.. definitely a keeper!!

Reviewed on Jul. 09, 2011 by FACSteacher

This recipe is wonderful! The moist shortcake combined with the lemon and berries is just bright! I added some blueberries to the batter with the strawberries and allowed guests to top with berries and whipping cream as they desired. When I want more than just plain shortcake for company, I'll make this!

Reviewed on Jul. 08, 2011 by momoftlra

Simple to make! The only thing better than eating it was the fresh smell while I made it! Summer in a mixing bowl. Absolutely delicious and I so am making it again!

Reviewed on Apr. 02, 2011 by waaf

not to sweet and able to make several ways with an assortment of different berries

Reviewed on May. 02, 2010 by mkfrazier

This is a flavorful shortcake that's not too sweet, but satisfies the sweet tooth. Easy to prepare, but watch your baking time. It may require more time to bake, depending on your oven.