Lemon Zesty Berry Shortcakes

Homemade shortcakes are the icing-on-the-cake for fresh berries. Making shortcakes is similar to biscuits or scones. It’s a quick-stirred dough that’s scooped or patted into a round and cut into wedges, or cut with cookie cutters of your choice like these star shapes.  This shortcake is lightly scented with lemon zest for a little zing, and some of the strawberries are pureed with a splash of lemon juice.  I think this makes a celebratory sweet, special enough for  the 4th or a birthday like for our daughter Ariel — our firecracker baby! But we won’t be together this year so instead I’ll toast to her 29th birthday with my Blackberry Mojitos!
Happy 4th of July (and birthday)!

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5 from 3 votes

Red White and Blueberry Star Shortcakes

Lemon zest in the shortcake and fresh strawberry sauce is what takes this shortcake from ordinary to extraordinary!
Course Dessert
Keyword blueberries, shortcake, strawberries
Prep Time 15 minutes
Cook Time 15 minutes
Servings 8
Author Rosie's Kitchen


  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 Tbsp grated lemon zest
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 6 Tbsp. cold butter, cut in pieces
  • 1/2 cup buttermilk
  • 2 tsp raw or coarse sugar crystals optional

Berry Topping

  • 1 pkg. (16.oz) strawberries, hulled (about 2 cups)
  • 1/3 cup powdered sugar
  • 1 pkg. (6 oz) blackberries (about 1 cup)
  • 1 pkg (6 oz) raspberries (about 1 cup)
  • 1 cup whipping cream, lightly sweetened and whipped


  • Preheat oven to 400ºF.  Line a baking sheet with parchment paper or coat with cooking spray.
  • Shortcakes:
    Combine flour, granulated sugar, zest, baking powder and baking soda in a large bowl. Cut in butter with a pastry blender or two knives until mixture resembles coarse meal.
  • Stir in buttermilk just until dry ingredients are moistened. Place dough on a lightly floured surface. Knead gently 3-4 times. Pat or roll to 1/2-inch thickness, dusting lightly with flour to prevent sticking.
  • Cut 8 stars or circles using a 3-4-inch diameter cookie cutter. Place on
    prepared pan. Moisten tops with water and sprinkle with sugar crystals
  • Bake 12-14 minutes or until golden brown. Place cakes on a wire rack to cool.
  • Strawberry sauce: 
    Blend half the strawberries, powdered sugar and lemon juice in a
    blender until smooth. Can be made in advance and refrigerated.
    Slice and reserve remaining strawberries to serve with shortcakes.
  • To serve, using a serrated knife, cut shortcakes in half horizontally. Place bottom halves on dessert plates. Top each with a dollop of whipped cream. Surround with blackberries, raspberries, blueberries and reserved sliced strawberries. Drizzle with 1-2 tablespoons strawberry sauce and add the shortcake top. Serve immediately.


Kitchen Notes:
  • Store berries in the refrigerator, unwashed, and use within a few days of purchase. Place in a colander and rinse gently with cool water  just before serving.
  • It only takes a few minutes to whip  real dairy cream and there's no substitute for the taste of real whipped cream with fresh berries.  About 2 tablespoons sugar lightly sweetens 1/2 pint whipping cream, or adjust to your preference for sweetness.
  • Cream whips to double it's volume. ie: 1 cup cream (1/2 pint) whips to 2 cups. For best results, take cream straight from the refrigerator and whip in a chilled bowl.

An original recipe by Rosemary Mark for Driscoll’s.
Photography: Noel Barnhurst      Styling: George Dolese

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