Lemon-Berry Shortcakes

These shortcakes have a burst of lemony flavor baked inside. Use any assortment of berries you like—raspberries, blackberries, strawberries, or blueberries—as long as the total amount is 3 cups.

Yield: 5 servings (serving size: 1 shortcake)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 269
  • Calories from fat: 10%
  • Fat: 2.9g
  • Saturated fat: 0.2g
  • Protein: 4.3g
  • Carbohydrate: 59.2g
  • Fiber: 2.8g
  • Cholesterol: 0.8mg
  • Iron: 1.8mg
  • Sodium: 430mg
  • Calcium: 184mg


  • 1/4 cup sugar
  • 2 tablespoons grated fresh lemon rind
  • 1/4 cup blueberry preserves or jam
  • 1 tablespoon water
  • 2 tablespoons fresh lemon juice
  • 1 1/2 cups fresh strawberries, hulled and quartered
  • 1 1/2 cups fresh blueberries
  • 1 3/4 cups low-fat baking mix (such as Bisquick Heart Smart)
  • 1/3 cup plus 1 tablespoon 1% low-fat milk
  • Cooking spray
  • 5 tablespoons frozen fat-free whipped topping, thawed and divided


  1. 1. Preheat oven to 425°.
  2. 2. Combine sugar and lemon rind in a small bowl; set aside.
  3. 3. Place preserves and water in a large skillet; cook over medium heat until preserves melt. Stir in 1 tablespoon sugar mixture, lemon juice, and berries. Cook 1 minute or until sugar dissolves.
  4. 4. Lightly spoon baking mix into dry measuring cups; level with a knife. Combine baking mix, milk, and remaining sugar mixture, stirring just until dry ingredients are moist.
  5. 5. Turn dough out onto a lightly floured surface; pat dough to a 1/2-inch thickness. Cut dough with a 2 1/2-inch biscuit cutter. Place biscuits on a baking sheet coated with cooking spray.
  6. 6. Bake at 425° for 10 to 12 minutes or until golden. Split shortcakes in half; spoon berries evenly over bottom halves of shortcakes. Dollop each serving with 1 tablespoon whipped topping, and top with remaining halves.
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