Valentine’s Day dinners are often our first real excuse of the year to indulge a little—and honestly, that’s part of the fun. While towering chocolate cakes and rich cheesecakes usually steal the spotlight, a homemade dessert can feel just as special without being heavy or predictable.
These Mini Lemon Berry Cream Shortcakes with Blackberry Chocolate Sauce strike that perfect balance. They’re lightly sweet, beautifully layered, and ideal for sharing. Fresh berries, a creamy lemon filling, tender shortcakes, and a drizzle of warm blackberry chocolate sauce make this dessert feel romantic, thoughtful, and just a little indulgent—exactly what Valentine’s Day calls for.
Whether you’re planning a cozy dinner for two or a small gathering with family, these mini shortcakes are a lovely way to end the meal.
Ingredients for Mini Lemon Berry Cream Shortcake with Blackberry Chocolate Sauce
Shortcake Ingredients
- 2 cups all-purpose flour
- ½ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup cold butter, cubed
- ¾ cup milk
- 2 eggs, slightly beaten
Lemon Berry Cream Filling
- 1 cup lemon meringue pie Greek yogurt
- ½ cup cream cheese, softened
- 1 teaspoon vanilla extract
- Honey or preferred sweetener, to taste
- 1½ cups fresh blackberries
Blackberry Chocolate Sauce
- 1 cup coarsely chopped fresh blackberries
- 1 tablespoon sugar (or sweetener of choice)
- ¼ cup water
- 2 tablespoons semi-sweet chocolate, chopped
Optional Toppings
- Whipped topping
- Chocolate shavings
- Extra fresh blackberries
- Powdered Sugar
How to Make Mini Lemon Berry Cream Shortcakes
Prepare the Lemon Berry Cream Filling
In a mixing bowl, combine the yogurt, cream cheese, vanilla extract, and sweetener until smooth and well blended. Gently fold in the fresh blackberries. Cover and refrigerate until ready to assemble the shortcakes.
Preheat the Oven
Preheat the oven to 375°F and grease an 8-in square baking pan.
Make the Shortcake Dough
In a large bowl, combine the flour, sugar, baking powder, and salt. Add the cold butter and cut it in using a pastry blender or fork until the mixture resembles coarse crumbs. Stir in the milk and eggs just all of the dry ingredients are blended in. Spread the dough in the prepared baking pan. Bake 25 to 30 minutes, or until the cake is golden brown and baked through.
Shape the Shortcakes
Allow the cake to cool, then cut into rounds using a 3-inch biscuit cutter or glass. For Valentine’s Day, heart-shaped cutters make a fun and festive option.
Make the Blackberry Chocolate Sauce
In a medium saucepan, combine blackberries, sugar, and water. Bring to a gentle boil, then reduce heat and simmer for 5–7 minutes, stirring occasionally, until the berries break down. If desired, at this point, you can strain the mixture through a fine strainer to remove the blackberry seeds. Once strained, add the chopped chocolate, and stir until smooth. Set aside.
Assemble the Shortcakes
Slice each shortcake shape or round in half horizontally. Place the bottom half on a plate, add a generous spoonful of the lemon berry cream filling, then top with the remaining shortcake half. Drizzle with blackberry chocolate sauce and finish with whipped topping, chocolate shavings, or extra berries and a dusting of powdered sugar, if desired.
Perfect for Valentine’s Day (or Anytime You Want Something Special)
These mini lemon berry shortcakes feel elegant without being fussy—and they’re just as lovely served after a romantic dinner as they are for a weekend treat. The bright citrus, fresh berries, and rich chocolate sauce come together in a way that feels timeless, celebratory, and homemade in the best possible way.
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