Summer is finally here! Undoubtedly there will be a lot of good memories made in the hot days of summer. And for my  Blueberry & Strawberry Shortcake Recipe with Lemon Zest Whip Cream;  it is rooted in long gone but scrumptious memories of my mom making Strawberry Shortcake in the summers of my own childhood. This is a super easy, delicious and majorly refreshing summer dessert that’ll leave an indelible impression on your joyous summertime memories as well.

Blueberry & Strawberry Shortcake with Lemon Zest Whip Cream

{Repin for later!}

 Blueberry & Strawberry Shortcake Recipe with Lemon Zest Whip Cream

 

Blueberry & Strawberry Shortcake with Lemon Zest Whip Cream

I have tried several versions of this recipe over the years, but after my son tried this one (my kids are my favorite food critics) and he said, “Dad this is really, really good,” I knew I had finally nailed it.

Blueberry & Strawberry Shortcake with Lemon Zest Whip Cream

Here’s what you’ll need:

Berries:

  • 1 1/2 cups of fresh strawberries
  • 1 1/2 cups of fresh blueberries, divided
  • 6 tablespoons sugar, divided
  • 1/3 cup of water plus 2 tablespoons of water

In a medium sauce pan combine 1 cup of blueberries with 3 tablespoons of sugar over high until mixture starts to boil, reduce to low heat and cook for 5 minutes, then cover and remove from heat.

In a small bowl add 1 cup of sliced strawberries with 3 tablespoons sugar and 2 tablespoons of cold water, refrigerate while juices develop, at least 30 minutes.

Reserve 1/2 cup of uncooked fresh blueberries and 1/2 cup of sliced fresh strawberries for plating.

 

Blueberry & Strawberry Shortcake with Lemon Zest Whip Cream

 

Shortcake:

  • 2 cups of bread flour, sifted
  • 2 teaspoons of baking powder
  • 1/4 teaspoon of baking soda
  • 2 tablespoons of refined sugar
  • 3/4 teaspoon of Kosher salt
  • 1 tablespoon sweet cream butter, melted

Equipment:

Use a shallow cupcake cooking pan

Baker’s brush

stand mixer {optional, but preferred}

Shortcake Directions:

Preheat the oven to 400 degrees F.

Sift together the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in a medium bowl. Add heavy cream and mix until just combined. Brush melted butter in shallow cupcake pan. Spoon shortcake mixture into cupcake pan and bake until golden, 18 to 22 minutes. Remove shortcake from pan and place on a rack to cool slightly.

 

Blueberry & Strawberry Shortcake with Lemon Zest Whip Cream

Lemon Whipped Cream:

  • 1 1/2 cups of  36% heavy whipping cream, chilled
  • 3 tablespoons sugar
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon fresh squeezed lemon juice
  • 1 teaspoon lemon zest

 

Blueberry & Strawberry Shortcake with Lemon Zest Whip Cream

 

Directions:

Using a stand mixer, beat the heavy cream, sugar, vanilla, and lemon juice and lemon zest until soft peaks form, about 3 – 5 minutes. Place into refrigerator until needed

 

Blueberry & Strawberry Shortcake with Lemon Zest Whip Cream

 

Assemble:

Spoon some of the both cooked and fresh blueberries and strawberries with their juices onto each shortcake bottom. Top with a generous dollop of lemon whipped cream and then drizzle more juice and add more fruit on shortcake top.

Now let’s eat!

 

Homemade Strawberry Blueberry Shortcake

 

Blueberry & Strawberry Shortcake with Lemon Zest Whip Cream
 
Ingredients
  • Berries:
  • 1½ cups of fresh strawberries
  • 1½ cups of fresh blueberries, divided
  • 6 tablespoons sugar, divided
  • ⅓ cup of water plus 2 tablespoons of water
  • Shortcake:
  • 2 cups of bread flour, sifted
  • 2 teaspoons of baking powder
  • ¼ teaspoon of baking soda
  • 2 tablespoons of refined sugar
  • ¾ teaspoon of Kosher salt
  • 1 tablespoon sweet cream butter, melted
  • Lemon Whipped Cream:
  • 1½ cups of 36% heavy whipping cream, chilled
  • 3 tablespoons sugar
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon fresh squeezed lemon juice
  • 1 teaspoon lemon zest
Instructions
  1. Berries: In a medium sauce pan combine 1 cup of blueberries with 3 tablespoons of sugar over high until mixture starts to boil, reduce to low heat and cook for 5 minutes, then cover and remove from heat.
  2. In a small bowl add 1 cup of sliced strawberries with 3 tablespoons sugar and 2 tablespoons of cold water, refrigerate while juices develop, at least 30 minutes.
  3. Reserve ½ cup of uncooked fresh blueberries and ½ cup of sliced fresh strawberries for plating.
  4. Shortcake Directions:
  5. Preheat the oven to 400 degrees F.
  6. Sift together the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in a medium bowl. Add heavy cream and mix until just combined. Brush melted butter in shallow cupcake pan. Spoon shortcake mixture into cupcake pan and bake until golden, 18 to 22 minutes. Remove shortcake from pan and place on a rack to cool slightly.
  7. Directions for Lemon Cake: Using a stand mixer, beat the heavy cream, sugar, vanilla, and lemon juice and lemon zest until soft peaks form, about 3 - 5 minutes. Place into refrigerator until needed
  8. Assemble: Spoon some of the both cooked and fresh blueberries and strawberries with their juices onto each shortcake bottom. Top with a generous dollop of lemon whipped cream and then drizzle more juice and add more fruit on shortcake top.

Blueberry & Strawberry Shortcake with Lemon Zest Whip Cream

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