Lemon Berry Shortcakes

Lemon biscuit shortcakes with lemon curd, whipped cream, and fresh berries.

Lemon Berry Shortcakes | completelydelicious.com

Strawberry shortcakes is an absolutely classic dessert, and one that definitely doesn’t need improving. (Though that hasn’t really stopped me, as you can see here, here, and here.)

But what if I told you that these lemon berry shortcakes were even better than the beloved original? Because they are! Add a little homemade lemon curd and other berries like strawberries and blueberries to the mix and magical things happen.

Lemon Berry Shortcakes | completelydelicious.com

Lemon Berry Shortcakes | completelydelicious.com

These lemon berry shortcakes will be your new favorite spring and summer dessert.

The shortcakes are more like scones than biscuits, made with butter and cream, and lemon zest for additional flavor. The lemon curd is my go-to recipe and if you’ve never made it before, you’ve got to remedy that as soon as possible because it’s the best. Bright, rich, and perfect on everything from toast to yogurt to ice cream. And these shortcakes of course.

Serve up these sunny shortcakes at your next brunch, for dessert at your next dinner party, or anytime, really! See the recipe below for tips on how to make everything ahead of time, making these super fuss-free.

Lemon Berry Shortcakes | completelydelicious.com

baking tip:Why biscuit and scone ingredients need to stay cold

A key factor in the rise of biscuits and scones, and an even bigger part of their texture, is the little bits of cold butter that melt and make steam. If the butter is too warm it will incorporate into the dry ingredients and those little pockets of butter and steam will be gone.

Make sure you start with cold butter and milk, and work the dough quickly so the butter doesn’t have a chance to warm up.

Lemon Berry Shortcakes | completelydelicious.com

Lemon Berry Shortcakes

Lemon shortcakes with lemon curd, whipped cream, and fresh berries.

Ingredients:

For the lemon curd:

  • 6 tablespoons (141 grams) unsalted butter, cut into cubes, divided
  • 1 cup (200 grams) granulated sugar
  • 1 cup (237 ml) freshly squeezed lemon juice (about 4-5 lemons)
  • Zest of 3 lemons
  • 10 large egg yolks

For the shortcake biscuits:

  • 1 3/4 cup (210 grams) all-purpose flour
  • 1/4 cup (50 grams) granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • Zest of one lemon
  • 1/2 cup (56 grams) cold unsalted butter, cubed
  • 1 cup (250 ml) cold whipping cream, plus more more for brushing

For serving:

  • 1 cup (250 ml) cold whipping cream
  • 3 tablespoons sugar
  • 1 teaspoon vanilla
  • Sliced strawberries, blueberries, and raspberries

Directions:

To make the lemon curd:

  1. Combine 4 tablespoons of the butter, sugar, lemon juice, and lemon zest, sugar in a medium saucepan and bring to a boil. Meanwhile, whisk the egg yolks together in a medium bowl. When the lemon juice liquid comes to a boil, remove from heat and slowly add to the eggs in a small steady stream while whisking continuously.
  2. Return the mixture to the saucepan and continue to cook on medium heat, whisking constantly, until thickened, about 5-7 minutes. Remove from heat and strain the curd through a mesh strainer into a medium bowl. Stir remaining 2 tablespoons of butter into the curd. Chill in the fridge for at least 2 hours or overnight.
  3. Make ahead: the lemon curd will keep in the fridge for up to several weeks.

To make the shortcakes:

  1. To make the biscuits, preheat the oven to 400 degrees F and line a sheet pan with parchment paper.
  2. In a large bowl, stir together the flour, sugar, baking powder, salt and lemon zest. Add the butter and use a fork or a pastry blender to cut the butter into the dry ingredients. Add the cream and stir until just combined. Turn out onto a flour surface and lightly knead the dough to incorporate all crumbly bits of dough.  Do not overmix.
  3. Press dough out to about 2 inches thick and cut into 2-3 inch rounds. Place on the prepared sheet pan, leaving 1 inch between each biscuit. Brush tops with whipping cream. Bake until tops are golden brown, about 20 minutes. Let cool completely.
  4. Make ahead: Freeze unbaked shortcakes on a lined cookie sheet, then transfer to a zip-top bag and store for up to one month. Bake from frozen, increasing baking time to 23-25 minutes. Or freeze baked shortcakes and store in a zip-top bag in the freezer for up to one month. Let thaw at room temperature, toast in an oven if desired.

To serve shortcakes:

  1. Whip the heavy whipping cream to soft peaks. Add the sugar and vanilla an whip to medium peaks.
  2. To serve, slice the shortcakes in half. Spoon lemon curd on the bottom half of the shortcakes, followed by whipped cream and berries. Top with top half of the shortcakes.
  3. Make ahead: Whipped cream and berries can be prepared up to 8 hours in advance and stored in the fridge.
Adapted from Bon Appetit.

Have you tried this recipe?

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Note: This recipe was originally published March 2011. Photos have been updated and slight changes to the wording of the recipe have been made.

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