Lemon Buttermilk Shortcakes with Berries

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Thank you for all of your well wishes. We had a very happy Anniversary. Florida was our big celebration, so we just relaxed and enjoyed the day at home. Josh did surprise me with whole wheat French toast and berries for breakfast. He also bought me flowers and a card. He’s really a great hubs:)

I did make Josh a special dessert to celebrate, Lemon Buttermilk Shortcakes with Berries. I found this recipe a few weeks ago on Former Chef and knew I had to save it for a special occasion.

The shortcakes were light and fluffy with a hint of lemon. I cut up strawberries and blueberries and drizzled them with agave nectar. I also added in some lemon juice and zest to bring out the lemon flavor. I let the berries sit for about an hour in the fridge so they were nice and juicy.

I cut the shortcakes in half and piled them with berries. We skipped the traditional whipped cream since we aren’t huge fans. I think the fresh berries were sweet enough on their own, but Josh added a little vanilla ice cream. This is a perfect dessert for summer!

Lemon Buttermilk Shortcakes with Berries
Adapted from
Former Chef

(Printable Recipe)

2 cups flour
1 Tbsp Baking Powder
½ tsp. Baking Soda
2 ½ Tbsp. Sugar
½ tsp. salt
5 Tbsp. Cold Butter, cut into small pieces
¾ cup Buttermilk
Zest of one lemon
2 tsp Lemon juice
Milk, cream, or Half and Half-for brushing on shortcakes
Turbinado sugar

Agave Nectar
Extra lemon juice/zest

Prepare the berries. Cut strawberries and stir in blueberries. Drizzle berries with agave nectar, a splash of lemon juice, and a bit of lemon zest. Stir and let sit in the fridge for about an hour so the berries get juicy.

Preheat oven to 425 degrees.

Sift together dry ingredients into a large bowl. Mix in the lemon zest with a whisk.

Cut in the cold butter until it resembles dry oatmeal. Use a fork, pastry cutter, or your hands. Pour in the buttermilk and lemon juice and mix with a spoon just until the dough starts to come together. Don’t over mix the dough. If it is really dry, add more buttermilk, but just a little bit. Turn dough out onto a floured surface and knead into a ball. Do this quickly and don’t over knead.

Roll out the dough to about ¾ inch thick and cut with a biscuit cutter, glass or cookie cutter. You can form the scraps into a ball and roll out again. The recipe made 7 biscuits for me.

Brush the tops of the biscuits with milk, cream, or half and half and sprinkle with Turbinado sugar.

Bake for 10-12 minutes. Serve with berries. You can add whipped cream or ice cream if you wish!

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I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. This really does look like the perfect summer dessert! Happy anniversary! I would totally love it if someone made this for me.

  2. Ooh, they're pretty and so simple! a great summer dessert, especially with the vanilla ice cream!

  3. Biscuit type shortcakes are my favorite over a yellow sponge cake. This dessert looks so delicious.

  4. such vibrant colors – i love strawberry shortcake!! add in other berries and it's even better 🙂

  5. Glad you had a great anniv. That was a wonderful way to celebrate. Totally delicious.You make a beautiful couple Marie. xoxo

  6. hey sweetie- these look fabulous. I know you and I have a huge love of anything-buttermilk.
    thank you for your little comments here and there on our status: means the world to me. 🙂

  7. Those shortcakes look fabulous, I love the fresh summer berries served with them. Nice way to celebrate :0)

  8. That first photo is a gorgeous! The color of all those yumy berries are glorious! I gotta admit I'd have added a big dollop of cream on mine! 🙂

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