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Lemon-Nutmeg Shortcakes with Berries
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1 1/3 cups all-purpose flour

2 tablespoons sugar

1 1/4 teaspoons baking powder

1 teaspoon freshly grated lemon zest

1/4 teaspoon ground nutmeg

1/3 cup cold Land O Lakes® Butter, cut into chunks

1/3 cup buttermilk  

1 large Land O Lakes® Egg, beaten

1 tablespoon large grain sugar


1 1/2 cups fresh raspberries

1 cup fresh blueberries

2 tablespoons sugar


3/4 cup Land O Lakes® Heavy Whipping Cream, whipped

1 tablespoon powdered sugar

 *Substitute 1 teaspoon lemon juice or vinegar and enough milk to equal 1/3 cup. Let stand 5 minutes.

How to make

  1. STEP 1

    Heat oven to 375°F.

  2. STEP 2

    Combine flour, 2 tablespoons sugar, baking powder, lemon zest and nutmeg in bowl; cut in butter until mixture resembles coarse crumbs. Stir in buttermilk and egg just until moistened.

  3. STEP 3

    Knead on lightly floured surface 4 or 5 times until dough forms a ball. Roll out dough to 6 x 4 1/2-inch rectangle; sprinkle with 1 tablespoon large grain sugar.

  4. STEP 4

    Cut dough into 12 (1 1/2-inch) squares with sharp knife. Place 1 inch apart onto ungreased baking sheet. Bake 11-13 minutes or until golden brown.

  5. STEP 5

    Combine raspberries, blueberries and 2 tablespoons sugar in bowl.

  6. STEP 6

    Beat whipping cream in deep bowl at high speed, scraping bowl often, until soft peaks form. Continue beating, gradually adding powdered sugar, until stiff peaks form.

  7. STEP 7

    Place 3 warm shortcake squares in each individual dessert dish; top with fruit and whipped cream.

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