Blackberry Shortcakes with Lemon Curd

Shortcakes are topped with fresh blackberry sauce and slathered with homemade lemon curd for an unforgettable dessert!
Course Dessert
Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings 8 shortcakes
Author Sarah @ The Gold Lining Girl


Lemon curd:

  • 4 egg yolks at room temperature
  • Zest of 3 lemons
  • 1/3 c. fresh lemon juice
  • 1/2 c. sugar
  • pinch of salt
  • 3 tbsp. unsalted butter softened

Blackberry sauce:

  • 18 oz. fresh blackberries
  • 3 tbsp. sugar


  • 2 c. flour
  • 5 tbsp. sugar
  • 1 tbsp. baking powder
  • 1/2 tsp. salt
  • 1/2 c. unsalted butter cold
  • 2/3 c. half-and-half
  • 1 large egg
  • 2 tbsp. sugar
  • 1 - 8 oz. container whipped topping thawed


For lemon curd:

  1. In a small bowl, whisk together the egg yolks, lemon zest, lemon juice, sugar and salt. Transfer to a small saucepan.
  2. Cook the mixture over low-medium heat, stirring constantly, until it is thick enough to coat the back of a spoon, 3 to 5 minutes.
  3. Remove from heat and add the butter. Mix until smooth.
  4. Transfer the curd to a small bowl and cover with plastic wrap.
  5. Refrigerate until chilled, about 30 minutes.

For blackberry sauce:

  1. In a medium bowl, combine blackberries and sugar, tossing gently to combine.
  2. Crush the blackberries slightly with a potato masher.
  3. Allow to sit for about 30 minutes to macerate.

For shortcakes:

  1. Adjust oven rack to lower-middle position.
  2. In a large bowl, combine flour, sugar, baking powder, and salt. Whisk til combined.
  3. Grate the cold butter into the bowl, and combine until the mixture is coarse and crumbly.
  4. In a separate small bowl, combine half-and-half and egg.
  5. Add egg mixture to flour mixture, stirring until just combined.
  6. Turn the dough out onto a lightly floured surface, and knead lightly until it comes together.
  7. Pat into a rectangle about 1-inch thick, and cut into 6 biscuits using a 3-inch biscuit cutter.
  8. Reform remaining dough into 1-inch thick pieces, and cut 2 more biscuits.
  9. Place biscuits on parchment paper-lined baking sheet, about 1 inch apart.
  10. Brush each biscuit lightly with half-and-half, and sprinkle evenly with the 2 tbsp. sugar.
  11. Bake at 425 degrees for 12-14 minutes, or until golden brown.
  12. Allow biscuits to cool on baking sheet for 10 minutes, then remove to wire rack to cool completely.

To assemble:

  1. Split apart the shortcakes and spread one half of each shortcake with lemon curd.
  2. Top the lemon curd with a spoonful of blackberry sauce, and then with the other half of the shortcake.
  3. Top with more blackberry sauce, if desired, and definitely lots of whipped topping!