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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Lemon Berry Shortcakes

Makes: 6 servings
Start to Finish 30 mins
Lemon Berry Shortcakes
  • 1 1/2  cups  all-purpose flour
  • 2  tablespoons  granulated sugar
  • 1 1/2  teaspoons  baking powder
  • 1/3  cup  butter (no substitutes)
  • 1  slightly beaten egg
  • 1/3  cup  half-and-half, light cream, or milk
  • 2  teaspoons  finely shredded lemon peel
  • 1  slightly beaten egg white
  • 2  tablespoons  coarse sugar or granulated sugar
  • 3 1/2  cups  sliced fresh strawberries
  • 1 1/2  cups  fresh red raspberries
  • 1/3  cup  granulated sugar
  • 3  tablespoons  Grand Marnier or orange juice
  • 4  teaspoons  snipped fresh mint
  • 1/2  cup  whipping cream, whipped
  •  Snipped fresh mint (optional)
Directions Shortcakes::

1. For shortcakes, stir together flour, the 2 tablespoons sugar, and baking powder in a medium mixing bowl. Cut in butter with a pastry blender until the mixture resembles coarse crumbs. Make a well in the center of the dry mixture; set aside.

2. Stir together the egg; half-and-half, light cream, or milk; and lemon peel in a small mixing bowl. Add egg mixture all at once to the dry mixture; stir just until moistened.

3. Turn the dough out onto a lightly floured surface. Gently knead for 10 to 12 strokes or until dough is nearly smooth. Pat dough into a 6-inch square. Cut the square into nine 2-inch squares with a floured knife; cut each square diagonally in half.

4. Place triangles on an ungreased baking sheet. Brush the tops with beaten egg white; lightly sprinkle with coarse sugar or granulated sugar. Bake in a 450 degree F oven for 8 to 10 minutes or until golden. Remove the shortcake triangles from the baking sheet and cool on wire racks.


5. Meanwhile, for topping, toss together strawberries, raspberries, the 1/3 cup sugar, Grand Marnier or orange juice, and the 4 teaspoons snipped mint in large mixing bowl. Cover and chill for up to 1 hour.

6. For each serving, spoon berry mixture onto a dessert plate. Place three shortcake triangles on berry mixture. Top with whipped cream and garnish with additional mint, if desired. Makes 6 servings.

Nutrition Facts (Lemon Berry Shortcakes)
  • Servings Per Recipe 6,
  • cal. (kcal) 431,
  • Fat, total (g) 21,
  • chol. (mg) 95,
  • sat. fat (g) 12,
  • carb. (g) 55,
  • fiber (g) 4,
  • pro. (g) 6,
  • vit. A (RE) 227,
  • vit. C (mg) 58,
  • sodium (mg) 228,
  • calcium (mg) 121,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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