Lemon-Berry Shortcakes

Vegetarian
Health score
13%
Lemon-Berry Shortcakes
45 min.
6
748kcal

Suggestions


Indulge in the vibrant flavors of summer with our delightful Lemon-Berry Shortcakes! This vegetarian dessert is the perfect way to celebrate fresh berries and zesty lemon in a scrumptious treat that will leave your taste buds singing. With a preparation time of just 45 minutes, it’s an ideal choice for a quick, yet impressive, dessert for gatherings or a cozy family dinner.

The balance of plump, juicy blueberries and sweet, succulent strawberries creates a colorful and inviting dish that not only looks beautiful but also bursts with flavor. Paired with a hint of nutmeg and a refreshing twist of lemon, these shortcakes charm everyone from kids to adults alike. Each bite is a harmonious blend of bright, fruity sweetness and the rich creaminess of whipped cream, making it a delightful ending to any meal.

Whether you’re hosting a summer BBQ, a tea party, or simply craving something sweet, these Lemon-Berry Shortcakes are sure to impress. Serve them warm, and watch them disappear in no time! Let’s dive into the world of baking and create a dessert that combines simplicity with elegance, perfect for any occasion.

Ingredients

  • cups flour 
  • teaspoons double-acting baking powder 
  • 4.5 cups blueberries fresh
  • 0.5 cup blueberry jam 
  • 0.5 teaspoon nutmeg 
  • tablespoons juice of lemon divided
  • tablespoons lemon zest grated
  • 0.5 teaspoon salt 
  • cups strawberries hulled quartered
  • 0.8 cup sugar 
  • 2.3 cups whipping cream chilled divided

Equipment

  • bowl
  • frying pan
  • baking sheet
  • oven

Directions

  1. Position rack in top third of oven; preheat to 400°F.
  2. Mix sugar and peel in small bowl. Melt jam in large skillet with 2 tablespoons water.
  3. Mix in 3 tablespoons lemon sugar, 2 tablespoons lemon juice, then berries. Set aside.
  4. Combine 1 cup whipping cream, 2 tablespoons lemon sugar, and 1 tablespoon lemon juice in medium bowl and whip. Cover; chill.
  5. 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.
  6. Sprinkle dough with remaining lemon sugar.
  7. Bake biscuits until golden, about 23 minutes. Cool slightly on rack. Split biscuits; fill with berries and cream.

Nutrition Facts

Calories748kcal
Protein4.54%
Fat40.56%
Carbs54.9%

Properties

Glycemic Index
73.68
Glycemic Load
59.49
Inflammation Score
-9
Nutrition Score
21.9204346719%

Flavonoids

Cyanidin
11.41mg
Petunidin
35.13mg
Delphinidin
39.7mg
Malvidin
75.04mg
Pelargonidin
29.82mg
Peonidin
22.58mg
Catechin
9.6mg
Epigallocatechin
1.67mg
Epicatechin
1.19mg
Epicatechin 3-gallate
0.18mg
Epigallocatechin 3-gallate
0.13mg
Eriodictyol
0.61mg
Hesperetin
1.81mg
Naringenin
0.48mg
Luteolin
0.22mg
Kaempferol
2.44mg
Myricetin
1.49mg
Quercetin
9.89mg
Gallocatechin
0.17mg

Nutrients percent of daily need

Calories:748.31kcal
37.42%
Fat:34.74g
53.45%
Saturated Fat:21.45g
134.08%
Carbohydrates:105.79g
35.26%
Net Carbohydrates:99g
36%
Sugar:58.88g
65.42%
Cholesterol:104.59mg
34.86%
Sodium:372.85mg
16.21%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:8.75g
17.49%
Vitamin C:91.8mg
111.27%
Manganese:1.14mg
57.03%
Folate:121.42µg
30.35%
Vitamin A:1436.83IU
28.74%
Vitamin B2:0.48mg
28.33%
Vitamin B1:0.42mg
28.32%
Fiber:6.79g
27.15%
Selenium:18.24µg
26.06%
Vitamin K:27.15µg
25.86%
Calcium:181.32mg
18.13%
Phosphorus:176.99mg
17.7%
Iron:3.16mg
17.55%
Vitamin B3:3.48mg
17.39%
Vitamin E:1.91mg
12.77%
Potassium:440.86mg
12.6%
Copper:0.23mg
11.35%
Magnesium:40.76mg
10.19%
Vitamin D:1.48µg
9.87%
Vitamin B6:0.18mg
9%
Vitamin B5:0.73mg
7.35%
Zinc:0.89mg
5.96%
Vitamin B12:0.15µg
2.47%
Source:Epicurious