Lemon Shortcakes With Gingered Blueberries

Baked 8 of them at 385F. Perfect. We didn’t feel that the ginger added anything so I won’t put it in again. The lemon zest and juice were perfect though. Will definitely make again.

I halved the recipe, cutting back a little on the lemon juice due to the liquid in the egg. I also did not freeze before baking or top with cream and sugar. (I used 1/4 cup sugar in the dough). I cut into 5 generous (biscuit sized) pieces and baked at 425. The bottoms were burnt. (I bake scones at 400 degrees for 17 minutes and would suggest trying that.) Otherwise, it was very good!

Baked this yesterday with my granddaughter, an experienced baker. I was worried about curdling the cream when mixing it with lemon juice. Got around that worry by adding the egg and cream before the lemon juice. Whew, no curdling. The result was a nice light shortcake, but not nearly as good and moist as other recipes for strawberry shortcake by Melissa Clark. Will not be making this again.

Shortcake texture was a bit too dense. Everyone loved it nonetheless. If I make again I will definitely tweak to make slightly more cake-like and less rock-like.

This was incredibly good! the lemon shortcake recipe made the best shortcake I've ever had. And the addition of crystallized ginger to the blueberries elevated the flavor profile. A truly great dessert!

First, that the crystallized ginger would be too harsh but it was absolutely perfect, adding a judicious bit of brightness and contrast to all the sweet lusciousness. Second, the shortcake dough was so flaky as I assembled that I feared it would crumble to bits when I cut the cakes in half. I sliced with trepidation, nerves of steel and a good bread knife and was relieved when they maintained their corporal integrity beautifully. What I should have been worried about was how much I’d want to

Baking at 425 burnt the bottom. Scraped the burnt part off and the rest was perfect. Next time I will cook on a higher rack in the oven, maybe at 400. I will also make 8 instead of 6 next time -- they were big! Overall they were absolutely delicious!

I add a layer of pastry cream on the bottom of the cake layer and then stack as written. I have a pastry cream obsession. Strawberries and blackberries are my favorite. Alas, blueberries in Miami have almost no flavor any time of year.

Even more delicious with raspberries instead of blueberries. The combo of raspberries, cream, and lemon is to die for!

Try at 400, make smaller biscuits

This can easily be made nondairy by using vegan butter (I used Mykonos) and nondairy yogurt (I used Nancy’s oat milk yogurt). The portion size was enormous the first time I made it, so second time patted out the dough and used a biscuit cutter - got 10 cakes. Next time would make half recipe or freeze half, bake half. Lovely shortcake recipe!

I whip my cream a bit stiffer, then blend in a spoonful of plain yogurt. Mmm. Made these this morning with plain sugar as I had no crystallized ginger. Just as delicious. Looking forward to making them with fresh strawberries as June begins.

I made these for Easter and they were a big hit. I used Bob’s Red Mill 1:1 gluten free flour and prepped them to freeze overnight. Added about 5 minutes to the baking time, and they came out delicious. Will definitely bake again.

Very delicious (and freeze so well; I too cut them a smidge smaller) but in my electric oven 425 was too hot and bottoms browned way too much. Issue was not bake time (as I learned when I baked the second 2), so next time will try 400 or 375.