Shortcakes with Lemon Cream Filling Recipe

Shortcakes with Lemon Cream Filling
Photo: Alison Miksch; Prop Styling: Buffy Hargett Miller; Food Styling: Torie Cox
15 Minutes
40 Minutes


Serves 8

Hosting a party soon? You don’t have to do all the work ahead of time. There are so many ways to top a shortcake—why not give your guests as many fruity options as possible? Set up a build-your-own-shortcake station and let everyone help themselves. Start with delicious, flaky cream biscuits, then set out bowls of sliced berries and a tangy lemon cream filling and let them figure out their favorite combination. These shortcakes can be a sweet option for breakfast or serve as an end to a ladies luncheon. The Lemon Cream Filling pairs well with the flaky shortcakes. Fresh fruits, including peaches and blackberries, allow guests to choose their favorite seasonal topping.


Shortcake Cream Biscuits

  • 3 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 4 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 3/4 cup cold unsalted butter, cut into small cubes
  • 1 teaspoon vanilla extract
  • 1 1/4 cups heavy cream, divided
  • 2 tablespoons turbinado or Demerara sugar

Lemon Cream Filling

  • 1 pt. cold whipping cream
  • 1 cup premium lemon curd (such as Dickinson’s)
  • 1 tablespoons Grand Marnier (optional)


  • 1 1/2 cups sliced fresh strawberries
  • 1 1/2 cups sliced fresh peaches
  • 1 1/2 cups whole fresh raspberries
  • 1 1/2 cups whole fresh blackberries

How to Make

  1. Prepare the Biscuits: Preheat oven to 400°F. Stir together flour, granulated sugar, baking powder, and salt in a large bowl. Using your hands or a pastry blender, gently combine flour mixture and butter until mixture resembles small peas. Stir in vanilla and 1 cup and 3 tablespoons of the heavy cream. (Mixture will be crumbly.) Turn out dough carefully onto a lightly floured surface, and gently pat into 1-inch-thick disk. Using a 2 1/2-inch round cutter, cut 8 Biscuits, gathering and patting scraps as needed.
  2. Transfer Biscuits to a baking sheet lined with parchment paper or a silicone baking mat. Brush tops lightly with remaining 1 tablespoon heavy cream, and sprinkle with turbinado sugar. Bake in preheated oven until golden and resistant to the touch, 20 to 25 minutes. Cool on a wire rack about 30 minutes.
  3. Meanwhile, prepare Filling: Beat whipping cream with an electric mixer with chilled beaters on high speed in a large chilled bowl until stiff peaks form, about 4 minutes. Using a rubber spatula, gently fold in lemon curd, and if desired, Grand Marnier.
  4. Split Biscuits, and place on a serving platter. Serve with Lemon Cream Filling and fresh fruit.

Shortcake Cream Biscuits can be made up to 2 days ahead; store in an airtight container at room temperature. Lemon Cream Filling can be made up to 4 hours ahead; cover and store in refrigerator.