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Red, White, and Blue Lemon Shortcake

I promised last time I posted a dessert to use raspberries instead of strawberries. Well, surprise, surprise I actually remembered to buy them when we did the big monthly shopping trip this past weekend. They, along with blueberries, were a perfect and patriotic compliment to the lemon cake I made for Independence Day.

1 c butter, softened
1 1/2 c granulated sugar
2 eggs*
Juice from two medium sized lemons
Zest from one of those lemons
2 c cake flour
1/2 c milk
1 1/2 tsp baking powder
pinch of salt
Fresh whipped cream
* I used eggs from our ducks which are quite large and rich. If you’re using store bought chicken eggs, you’ll most likely need to use 3 eggs instead of 2. 

1) Preheat the oven to 350F degrees. In a medium bowl sift together the flour, baking powder, and salt, and set aside.

2) Cream together the butter and sugar. Then mix in the eggs. Once they’re incorporated, mix in the lemon juice and zest.

3) Alternately add the sifted dry ingredients and mixing well after each addition. Pour the cake batter into a greased 9 x 13 glass pan. Bake for about 30 minutes (give or take) or until an inserted toothpick comes out clean.

4) Allow the cake to cool completely, then slice it into 12 squares. Then, slice each square in half.

5) To assemble, place the bottom piece of a square on a plate. Spread a dollop of whipped cream on top and add a few blueberries and raspberries. Then, place the top piece of the square on top of that. Top with a dollop of whipped cream and more berries.

If you like your desserts super sour like I do, an even better variation would be to use lemon curd in between each layer instead of whipped cream. Unfortunately, I couldn’t find any at the store and was too lazy yesterday to make any ; ).

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