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Recipes

Lemon-Berry Shortcakes

By The Bon Appétit Test KitchenPhotography by Scott Peterson

5.0

(2)

Image may contain Food Creme Dessert Cream Plant Fruit and Blueberry

Recipe information

  • Yield

    Makes 6 Servings

Ingredients

3

/4 cup sugar

2

tablespoons grated lemon peel

1

/2 cup blueberry jam

5

tablespoons lemon juice, divided

5

cups quartered hulled strawberries

4

1/2 cups fresh blueberries

2

1/3 cups chilled whipping cream, divided

2

cups all purpose flour

2

teaspoons baking powder

1

/2 teaspoon salt

1

/2 teaspoons ground nutmeg

Need to make a substitution?

Preparation

  1. Step 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.

    Step 2

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

    Step 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.

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