Photo: Romulo Yanes; Styling: Helen Crowther
Hands-on Time
35 Mins
Total Time
1 Hour 30 Mins
Serves 10 (serving size: 1 filled shortcake)

Tender biscuits get a little lift from sweet, floral lemon rind. For slightly taller shortcakes with soft sides, pack biscuits into a round cake pan; for separate shortcakes with crisp edges, arrange onto a baking sheet with space between.

How to Make It

Step 1

Preheat oven to 425°.

Step 2

Weigh or lightly spoon 9 ounces (about 2 cups) flour into dry measuring cups, and level with a knife. Combine 9 ounces flour, 1/4 cup granulated sugar, baking powder, baking soda, and 1/4 teaspoon salt in a large bowl. Cut in chilled butter with a pastry blender until the mixture resembles coarse meal. Combine 1 1/4 cups buttermilk and grated lemon rind. Add the buttermilk mixture to flour mixture, and toss gently with a fork to combine. (Dough should be wet and about the texture of cottage cheese.)

Step 3

Coat a 9-inch round metal cake pan or baking sheet with cooking spray. Place 1/2 cup flour in a shallow dish. Scoop 10 equal dough portions into dish. Gently shape each portion into a round by tossing in flour to help shape the dough. Arrange in pan. Discard excess flour. Brush dough with melted butter, and sprinkle evenly with 1 tablespoon turbinado sugar. Bake at 425° for 22 minutes or until the shortcakes are lightly browned. Cool in pan on wire rack for 10 minutes. Remove shortcakes from pan. Cool on wire rack.

Step 4

Combine berries, 1/4 cup granulated sugar, and lemon juice; toss to coat. Let stand for 15 minutes. Split each shortcake in half; spoon about 1/3 cup berry mixture and 2 tablespoons whipped topping into each.

Ratings & Reviews

Maryc26's Review

March 22, 2014
This recipe was not good. I don't know what went wrong, but they were not very sweet or fluffy. Almost burned at that temp and time but caught them browning by 15 mins. Will not try again.

ava975's Review

July 07, 2013

momtoze's Review

June 17, 2012
These were perfect with freshly picked Michigan berries, yum!

KellyDiff's Review

June 02, 2012
I don't know where I went wrong - I made the cakes, and, at 425 deg for 22 minutes, they were scorched! I made them a second time, lowering temp to 350 and cooked only for about 15 min. and they came out right, although still fairly flat. Still pretty tasty, but needs improvement.

cookfromIL's Review

April 26, 2012
Quite good. You need more berries to serve 10. Suggestion: put grated lemon peel into sugar ahead of time (combine the sugar for the shortcakes and the berries). Then, instead of lemon juice with the berries, replace with a couple teaspoons of good, aged balsamic vinegar.

Edie33's Review

April 19, 2012

clintjosie's Review

April 18, 2012
The "cakes" on this recipe are sooo good. I made the recipe exactly, with the exception of the turbinado sugar. I forgot to get it at the store. I just used a little sprinkle of brown sugar instead. I don't even know if it needed it, the lemon and buttermilk give these a ton of flavor. They were surprisingly sweet for having only 1/4 cup sugar. I doubled the recipe because I was making them for my family of five and my neighbor's family of four, I didn't know if they would be super teeny. The original recipe would have been fine, it actually makes a pretty generous portion. I do a ton of cooking and baking and the cakes on this recipe just made my "go to" list, the possibilites are endless.