Blackberry Lemon Thyme Shortcake with Thyme Whipped Cream

Quick Recipe Version (TL;DR)

• Yield: 6 shortcakes
• Prep Time: 35 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 10 minutes

Quick Ingredients

• Thyme whipped cream: 1 1/2 cups cold heavy cream, 2 tbsp granulated sugar, 1 tsp vanilla extract, 4 sprigs fresh thyme
• Biscuits: 2 cups (250 g) all-purpose flour, 1 tbsp baking powder, 2 tbsp granulated sugar, 1/2 tsp fine salt, 8 tbsp (113 g) cold unsalted butter, 3/4 cup (180 ml) cold whole milk, 1 tsp finely grated lemon zest
• Blackberries: 4 cups (560 g) fresh blackberries, 1/3 cup (67 g) granulated sugar, 2 tbsp lemon juice, 1 tbsp finely grated lemon zest, 1 tbsp cornstarch, 2 tbsp water, 1 pinch fine salt, 2 sprigs fresh thyme

Do This

• 1. Warm 1/2 cup cream with 4 thyme sprigs until steaming (not boiling); cool, chill, then strain.
• 2. Heat oven to 425°F (220°C). Mix dry biscuit ingredients; cut in cold butter; stir in milk + lemon zest.
• 3. Pat dough to 1-inch thick; cut 6 biscuits; bake 14–16 minutes until golden.
• 4. Cook 2 cups berries with sugar, lemon, thyme, salt; thicken with cornstarch slurry; fold in remaining berries.
• 5. Whip strained thyme cream + remaining cold cream with sugar + vanilla to soft-medium peaks.
• 6. Split warm biscuits; spoon on lemony blackberries and syrup; top with thyme whipped cream; serve right away.

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Why You’ll Love This Recipe

• Classic shortcake comfort with tender, buttery biscuits you can make in one bowl.
• Bright, jammy blackberries kissed with lemon zest and juice so the flavor tastes vivid, not heavy.
• Subtle herb twist from thyme-infused whipped cream (fragrant, not perfumey).
• Make-ahead friendly components so assembling feels effortless.

Grocery List

• Produce: 4 cups (560 g) fresh blackberries, 2 lemons (for zest + juice), fresh thyme (about 8 sprigs total)
• Dairy: unsalted butter, whole milk, heavy cream
• Pantry: all-purpose flour, baking powder, granulated sugar, cornstarch, fine salt, vanilla extract

Full Ingredients

Thyme-Infused Whipped Cream

• 1 1/2 cups (360 ml) heavy cream, divided (keep cold)
• 4 sprigs fresh thyme
• 2 tablespoons (25 g) granulated sugar
• 1 teaspoon vanilla extract
• Pinch of fine salt (optional, but helpful)

Tender Lemon Biscuit Shortcakes

• 2 cups (250 g) all-purpose flour, plus a little extra for shaping
• 1 tablespoon baking powder
• 2 tablespoons (25 g) granulated sugar
• 1/2 teaspoon fine salt
• 8 tablespoons (113 g) unsalted butter, very cold, cut into 1/2-inch cubes
• 3/4 cup (180 ml) whole milk, cold
• 1 teaspoon finely grated lemon zest

Lemon-Brightened Blackberry Topping

• 4 cups (560 g) fresh blackberries, divided
• 1/3 cup (67 g) granulated sugar
• 2 tablespoons (30 ml) fresh lemon juice
• 1 tablespoon finely grated lemon zest
• 1 pinch fine salt
• 2 sprigs fresh thyme
• 1 tablespoon (8 g) cornstarch
• 2 tablespoons (30 ml) water

Step-by-Step Instructions

Step 1: Infuse the cream with thyme

In a small saucepan, combine 1/2 cup (120 ml) of the heavy cream with the 4 sprigs fresh thyme. Warm over medium-low heat until the cream is steaming and tiny bubbles form around the edge, about 2–3 minutes. Do not let it boil.

Remove from the heat, cover, and let steep for 15 minutes. Strain out the thyme and chill the infused cream until cold, at least 20 minutes in the refrigerator. (You can speed this up by setting the bowl over ice, stirring until cool.)

Step 2: Heat the oven and prep the pan

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper, or use an ungreased sheet pan.

Tip: Keep your butter and milk cold until the moment you use them; cold fat is the key to tender, flaky biscuits.

Step 3: Mix the dry ingredients and cut in the butter

In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt.

Add the cold cubed butter. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture looks like coarse crumbs with some pea-size bits of butter still visible.

Step 4: Add milk and shape the biscuits

Stir the lemon zest into the cold milk. Pour the milk into the bowl and gently stir with a fork just until a shaggy dough forms. If you still see dry flour at the bottom, add 1 tablespoon more milk at a time, up to 2 tablespoons total, mixing as little as possible.

Turn the dough onto a lightly floured counter. Pat it into a rectangle about 1 inch (2.5 cm) thick. Fold it in half, rotate, and pat again (do this folding step 2 times) to create flaky layers without overworking.

Cut 6 biscuits (about 3 inches each) using a round cutter. Press straight down without twisting so the biscuits rise well. Place them on the baking sheet with a little space between.

Step 5: Bake until golden and tall

Bake at 425°F (220°C) for 14–16 minutes, until the tops are golden and the biscuits feel set when gently tapped.

Cool on the pan for 5 minutes. They can be assembled warm or at room temperature.

Step 6: Make the lemony blackberry topping

Set aside 2 cups (280 g) of the blackberries for later (this keeps the topping tasting fresh and gives you beautiful whole berries).

In a medium saucepan, combine the remaining 2 cups (280 g) blackberries with the sugar, lemon juice, lemon zest, salt, and 2 sprigs thyme. Cook over medium heat, stirring frequently, until the berries release their juices and start to break down, about 4–6 minutes.

In a small bowl, whisk together the cornstarch and water until smooth. Stir the slurry into the bubbling berry mixture and cook for 45–60 seconds, until glossy and slightly thickened.

Remove from the heat. Discard the thyme sprigs, then gently fold in the reserved whole blackberries. Let cool for 10 minutes so it becomes syrupy (not watery) for layering.

Step 7: Whip the thyme cream and assemble the shortcakes

In a chilled mixing bowl, combine the cold strained thyme-infused cream with the remaining 1 cup (240 ml) cold heavy cream, the sugar, vanilla, and optional pinch of salt.

Whip with a whisk or hand mixer on medium-high speed until soft to medium peaks form, 2–4 minutes. (You want it billowy and spoonable, not stiff and butter-like.)

To serve, split each biscuit in half horizontally. Spoon a generous amount of blackberry mixture over the bottom half, including plenty of the lemony syrup. Add a large dollop of thyme whipped cream, then cap with the top biscuit half. Finish with a little extra berries and cream on top if you like.

Pro Tips

• Keep everything cold for the biscuits: If your kitchen is warm, chill the cut biscuits on the tray for 10 minutes before baking.
• Don’t overmix: Stir the dough just until it comes together. Overmixing makes biscuits tough.
• Strain the thyme well: For a subtle herbal note, steep with sprigs and strain completely. (Chopped thyme in whipped cream can taste too strong.)
• Control the topping texture: If you want it looser, reduce cornstarch to 2 teaspoons. If you want it thicker, simmer the sauce 1–2 minutes longer after adding the slurry.
• Best assembly timing: Assemble right before serving to keep the biscuits tall and not soggy.

Variations

• Strawberry-blackberry blend: Use 3 cups (420 g) blackberries + 1 cup (150 g) sliced strawberries; keep the lemon and thyme the same.
• Buttermilk biscuits: Swap the whole milk for 3/4 cup (180 ml) cold buttermilk for a tangier, extra-tender crumb.
• Extra lemon finish: Drizzle assembled shortcakes with 1–2 teaspoons lemon juice mixed with 1 tablespoon sugar (a quick lemon syrup).

Storage & Make-Ahead

Biscuits: Bake up to 1 day ahead. Cool completely, store airtight at room temperature. Rewarm in a 350°F (175°C) oven for 6–8 minutes. You can also freeze baked biscuits for up to 2 months; thaw at room temp and rewarm.

Blackberry topping: Refrigerate in a covered container for up to 3 days. Bring to room temperature before serving so the syrup loosens. (If it thickens too much, stir in 1–2 teaspoons water.)

Thyme whipped cream: Best the day it’s made, but it can be refrigerated for up to 24 hours. Rewhip briefly by hand if it softens.

Assembled shortcakes: Assemble just before serving. Once assembled, the biscuits begin to absorb juices within 30–60 minutes.

Nutrition (per serving)

Approximate, for 1 assembled shortcake (1 biscuit + blackberry topping + whipped cream): 520 calories, 30 g fat, 58 g carbohydrates, 6 g protein, 7 g fiber, 28 g sugar, 360 mg sodium.