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Lemon-Berry Shortcake

 Lemon-Berry Shortcake
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
8 ServingsPrep: 30 min. Bake: 20 min. + cooling


  • 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 McCormick® Pure Vanilla Extract
  • 1 cup sliced fresh strawberries
  • 1-1/2 cups sliced fresh strawberries
  • 1 tablespoon lemon juice
  • 1 teaspoon sugar
  • 2 cups reduced-fat whipped topping


  • 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

2 of 2

Lemon-Berry Shortcake (continued)

Directions (continued)

  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.