Lemon-Berry Shortcakes

Health score
9%
Lemon-Berry Shortcakes
35 min.
5
321kcal

Suggestions


Indulge in the delightful flavors of summer with our Lemon-Berry Shortcakes, a dessert that perfectly balances sweetness and tang. Ready in just 35 minutes, this recipe serves five and is a fantastic way to impress your family and friends at any gathering. Each serving is a light 321 calories, making it a guilt-free treat that you can enjoy without hesitation.

The star of this dessert is the vibrant combination of fresh strawberries and blueberries, enhanced by a zesty lemon twist. The luscious berry mixture, simmered to perfection, creates a burst of flavor that pairs beautifully with the tender, golden shortcakes. Made with Bisquick Heart Smart® mix, these shortcakes are not only easy to prepare but also a healthier option for those mindful of their diet.

As you bite into the soft, buttery layers, the refreshing taste of lemon and the sweetness of the berries will transport you to a sun-kissed picnic on a warm day. Topped with a dollop of fat-free whipped topping, these shortcakes are the ultimate dessert to satisfy your sweet tooth while keeping things light and refreshing. Whether you're hosting a summer barbecue or simply treating yourself, Lemon-Berry Shortcakes are sure to be a hit!

Ingredients

  • 0.3 cup sugar 
  • tablespoons lemon zest grated
  • 0.3 cup jam 
  • tablespoon water 
  • tablespoons juice of lemon fresh
  • 1.5 cups strawberries fresh quartered
  • 1.5 cups blueberries fresh
  • 1.8 cups baking mix bisquick heart smart®
  • 0.3 cup milk 1% low-fat ()
  • tablespoons cool whip fat-free frozen thawed ()

Equipment

  • bowl
  • frying pan
  • baking sheet
  • oven

Directions

  1. Heat oven to 425°F. Spray cookie sheet with cooking spray. In small bowl, mix sugar and lemon peel.
  2. In 12-inch skillet, heat preserves and water over medium heat until preserves are melted. Stir in 1 tablespoon of the sugar mixture, the lemon juice, strawberries and blueberries. Cook 1 minute, stirring constantly, until sugar is dissolved.
  3. Remove from heat; set aside.
  4. In medium bowl, stir Bisquick mix, milk and remaining sugar mixture just until dry ingredients are moistened. On lightly floured surface, press dough to 1/2-inch thickness.
  5. Cut dough with 2 1/2-inch round cutter.
  6. Place rounds on cookie sheet.
  7. Bake 10 to 12 minutes or until golden. Split shortcakes in half; spoon berry mixture evenly over shortcake bottoms. Top each with 1 tablespoon whipped topping; cover with shortcake tops.

Nutrition Facts

Calories321kcal
Protein5.83%
Fat19.79%
Carbs74.38%

Properties

Glycemic Index
41.02
Glycemic Load
16.45
Inflammation Score
-5
Nutrition Score
11.135652168937%

Flavonoids

Cyanidin
4.48mg
Petunidin
14.05mg
Delphinidin
15.86mg
Malvidin
30.01mg
Pelargonidin
10.74mg
Peonidin
9.03mg
Catechin
3.69mg
Epigallocatechin
0.63mg
Epicatechin
0.46mg
Epicatechin 3-gallate
0.06mg
Epigallocatechin 3-gallate
0.05mg
Eriodictyol
0.29mg
Hesperetin
0.87mg
Naringenin
0.2mg
Luteolin
0.09mg
Kaempferol
0.95mg
Myricetin
0.6mg
Quercetin
3.91mg
Gallocatechin
0.07mg

Nutrients percent of daily need

Calories:320.57kcal
16.03%
Fat:7.18g
11.05%
Saturated Fat:1.91g
11.92%
Carbohydrates:60.75g
20.25%
Net Carbohydrates:57.47g
20.9%
Sugar:31.4g
34.89%
Cholesterol:2.35mg
0.78%
Sodium:552.07mg
24%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:4.76g
9.53%
Vitamin C:36.75mg
44.54%
Phosphorus:284.66mg
28.47%
Manganese:0.47mg
23.36%
Vitamin B1:0.29mg
19.3%
Folate:69.99µg
17.5%
Vitamin B2:0.28mg
16.4%
Fiber:3.29g
13.16%
Vitamin K:12.28µg
11.69%
Calcium:116.61mg
11.66%
Vitamin B3:2.32mg
11.58%
Iron:1.58mg
8.77%
Copper:0.13mg
6.65%
Potassium:221.93mg
6.34%
Selenium:4.26µg
6.08%
Magnesium:22.46mg
5.61%
Vitamin B5:0.56mg
5.56%
Vitamin B12:0.33µg
5.44%
Vitamin B6:0.1mg
5.03%
Zinc:0.49mg
3.24%
Vitamin E:0.48mg
3.17%
Vitamin A:71.11IU
1.42%
Vitamin D:0.17µg
1.15%