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Mixed Berry Shortcake with Lemon Zest Recipe

The lemon zest adds a refreshing zing to this shortcake recipe made with blueberries and strawberries.

Prep:  30 minutes | Cook:  10-12 minutes

Mixed Berry Shortcake Recipe Strawberries Blueberries


  • 1 cup butter, cold
  • 3 cups flour
  • 1/4 cup sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1 egg
  • 1 tablespoon lemon zest
  • 2 cups of blueberries + extra for garnish
  • 2 cups strawberries
  • 1/4 cup sugar
  • Whipped cream
  • Mint for garnish


  1. Preheat the oven to 400 degrees.
  2. Place the butter in a large bowl.
  3. In a small bowl combine the flour, sugar, baking powder and salt.   Add to the bowl with the butter.
  4. Use a pastry blender* or 2 butter knives in a crisscross motion until it forms coarse crumbs.
  5. In a small bowl, whisk buttermilk and egg.   Add the lemon zest.
  6. Add the buttermilk/egg mixture to the butter/flour mixture until the dough is just moistened.
  7. Place on a lightly floured surface.  Knead for about 30 seconds.  Roll out to 1/2 inch thickness and cut with a 3 inch biscuit cutter.  Place on an ungreased cookie sheet.
  8. Bake at 400 degrees for 10-12 minutes or until golden brown.
  9. Mix the blueberries and strawberries with the sugar and set aside.
  10. To assemble, slice the shortcakes in half.  Place one half in a bowl and top with the berries and whipped cream.  Add the other half and top with additional whipped cream and fruit.  Garnish with a mint leaf.

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