Buttermilk makes these Super Tender 8-Ingredient Lemon Shortcakes so deliciously irresistible. Whether you decide to serve them with fresh strawberries, a spiced blueberry compote or simply snack on them with a cup of tea, this small-batch shortcake recipe will leave your taste buds smiling.
This is a small batch recipe that yields six servings, but it can easily be doubled if you are preparing these tender shortcakes for a larger crowd.
There are a few things I love about this recipe. For starters, it comes together quickly and bakes up in just 15 minutes. I also like that they can be prepared a day or two in advance. Some shortcakes can be quite dry and hard. These Super Tender 8-Ingredient Lemon Shortcakes are moist, with a delicate crumb. However, they still provide the necessary structure to support a generous portion of whipped cream and fresh fruit.
The flavor boost from the buttermilk, fresh lemon juice and zest are a nice variation from traditional shortcake recipes. They’re a little lighter, brighter and absolutely delicious!
Jump to RecipeButtermilk makes these Super Tender 8-Ingredient Lemon Shortcakes so delicious
One of the things I love about baking with buttermilk is how it works with baking soda to develop rich flavor and tender baked goods. Buttermilk is the secret ingredient that makes these Super Tender 8-Ingredient Lemon Shortcakes so delicious and tender.
Baking soda is 100 percent sodium bicarbonate. When you add an acid and a liquid to baking soda, it works to neutralize the acids and creates air bubbles in the process. Baking powder is a blend of baking soda and an acid (usually cream of tartar). It only requires the addition of a liquid to kick its leavening into action. Baking soda is also three times stronger than baking powder. Since I wanted a quick, big lift on the shortcakes, I used both the baking soda and buttermilk to give them their signature light crumb and delicate texture.
I also like the tartness that buttermilk brings to this bake. The addition of a little fresh lemon juice and lemon zest in the dough gives these shortcakes a brighter, lighter flavor than traditional shortcakes.
Better bakeware, better results
I had an opportunity to test the Non-Stick Small Cookie Sheet from CHEFMADE, who gifted me this very fun and functional baking sheet. I must say, I’ve been kinda crushing on it.
At a sleek 12.8″ x 11.4″ (32.6 x 28.9 cm), it’s the perfect size if you’re short on space or just want to bake up a small batch of cookies, a personal pizza for a quick dinner or these Super Tender 8-Ingredient Lemon Shortcakes. Everything I tested baked up beautifully, too – a sign of good heat conduction.
I was quite impressed with the non-stick surface as well. The shortcakes slid right off the pan with very little coaxing on my part. I also appreciate that the nonstick coating is PFOA free.
Another pleasant surprise for me was the raised handle and textured grips. It made removing the hot bake sheet from the oven super easy.
I’ve really enjoyed baking with this CHEFMADE Non-Stick Small Cookie Sheet. It’s proving to be a very fun and functional addition to my collection. Honestly, it would be a great wedding registry gift for a new couple starting out. Heck, even if you’re just looking to update a few tired pieces, treat yourself to this great little baking sheet. and if you are interested in seeing their full line of kitchen tools and bakeware items, check them out!
Super Tender 8-Ingredient Lemon Shortcakes
Course: DessertDifficulty: Easy6
servings10
minutes15
minutesButtermilk makes these Super Tender 8-Ingredient Lemon Shortcakes so deliciously irresistible.
Ingredients
- For the shortcakes
1 1/2 cups A.P. Flour
3 Tbsp. granulated sugar
1 1/2 tsp. Baking Powder
1/2 tsp. Baking Soda
6 Tbsp. very cold salted, Irish butter, cut into small cubes
1/2 cup buttermilk
1 Tbsp. fresh squeezed lemon juice
1 tsp. lemon zest
- For finishing the shortcakes
Your choice of fresh fruit or sauce
Whipped cream
Directions
- Preheat oven to 375 degrees F.
- Prepare the butter by cutting it into 1/4 inch cubes. Place the cubed butter in the freezer for a few minutes while you gather the other ingredients together.
- Measure 1/2 cup of buttermilk. Stir in one 1 Tbsp. of lemon juice. Set aside.
- In the bowl of a stand mixer or large capacity food processor, pulse the dry ingredients until just combined. Add the chilled butter and blend on low until the mixture resembles the consistency of parmesan cheese with random larger pea-sized pieces of butter.
- Add the buttermilk mixture and blend until the dough just starts to come together. Turn the dough out onto your work surface. Continue to gently bring the dough together by hand until a cohesive ball is formed, but be careful not to overwork the dough.
- Gently press the dough into a rectangle that measures roughly 7-inches x 5-inches. Divide the dough into 6 equal pieces. Transfer to a baking sheet and bake at 375 degrees F for 13-15 minutes.
- Remove the finished shortcakes from the oven and transfer to a wire rack to finish cooling.
- Once cool, split the shortcakes in half and finish with fresh fruit and whipped cream as desired.
