Go Back
+ servings

 Lemon Strawberry Shortcakes 

Once you try our Lemon Strawberry Shortcakes with Warm Sweet Cream, you may never be able to eat another dessert again. We take super-soft lemon and basil shortcakes, fill them with macerated berries, and then drown them in warm sweetened cream. Heaven on earth. 
Course Dessert
Cuisine American
Keyword strawberry shortcakes, lemon strawberry shortcakes,
Prep Time 20 minutes
Cook Time 10 minutes
0 minutes
Total Time 30 minutes
Servings 8 shortcakes
Calories 483kcal
Author Nicole
Cost $


  • Mixing bowl
  • sheet pan


  • 2 cups all-purpose flour
  • 1/2 cup + 2 tbsp sugar, divided
  • 1 tbsp baking powder
  • 2 tsp lemon zest
  • pinch of salt
  • 2 tbsp chopped basil
  • 4 tbsp cold butter, cut into small cubes
  • 2 cups + 2 tbsp heavy cream, divided
  • 1 lb strawberries, roughly chopped
  • 1 cup blueberries
  • 1 tbsp lemon juice


  • Preheat oven to 425 degrees.Line a baking sheet with parchment paperer a silpat.
  • Add strawberries, bluberries, 2 Tlbs sugar, and lemon juice together in a medium bowl. Stir. to combine. Let the berries macerate while you make the biscuits.
  • In a medium bowl, whisk together, flour, ¼ cup sugar, baking powder, salt, basil, and lemon zest. Add in butter and use a pastry cutter or fork to cut it into the flour. The flour should look crumbly when it's ready. Pour 3/4 cup of cream in with the dry ingredients. Use a fork to gently combine the wet and dry ingredients. Add the rest of the cream if needed. Do not over mix.
  • Dump dough out on to a lightly floured surface and gently press the dough out until it's ½ inch thick. Fold it over itself and again press the dough out until it's 1/2-inch thick. Repeat one more time. You can also use a rolling pin. Use a 2-inch biscuit cutter to form biscuits. Use scraps to make more biscuits. If you don't have a biscuit cutter, you can use a circle cookie cutter or a small glass cup.
  • Line biscuits up on a baking sheet and brush with a little bit of cream. Bake for 10-12 minutes or until golden brown and cooked through.
  • Add remaining cream to a small saucepan. Add remaining sugar. Turn the heat on low and let the mixture heat until the sugar has dissolved, about 5 minutes. Stir occasionally.
  • Let the biscuits cool slightly. Split biscuit in half and top with berries and some of the syrup accumulated in the bottom of the bowl. Put the top half of the biscuit back on. Pour hot cream on top. Serve with fresh basil.


Serving: 1biscuit with cream and berries | Calories: 483kcal | Carbohydrates: 52g | Protein: 5g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 86mg | Sodium: 93mg | Potassium: 333mg | Fiber: 3g | Sugar: 23g | Vitamin A: 1191IU | Vitamin C: 37mg | Calcium: 122mg | Iron: 2mg