Lemon Shortbread Blackberry Cream Napoleons

Lemon Shortbread Cookies, slice and bake cookies, Blackberry Cream Napoleans, Lemon Whipped Cream

Lemon Shortbread Blackberry Cream Napoleons

Are you looking for an incredibly simple, amazingly elegant, totally prepare-ahead and assemble-at-the-last-minute dessert for Easter? This Lemon Shortbread Blackberry Cream Napoleon Recipe is it! Lemony shortbread slice and bake cookies are topped with an easy blackberry cream, fresh berries (you can use your favorite), and topped with sweetened lemon whipped cream. Delightfully decadent desserts don’t have to be difficult! 

Before anyone comments that this isn’t a traditional Napoleon, I know. This is what you call “artistic license.” *wink* This layered dessert is definitely fit for an Emperor, though. Except, it’s laughably easy and can be made ahead to assemble at the last-minute.

The base of the recipe is a standard shortbread cookie that I have livened up with the inclusion of lemon zest and lemon extract (I used a lemon-flavored liqueur). The simple dough is made, rolled into a log, frozen for a short time, sliced and baked.


The cream layer is sweetened cream cheese to which blackberry preserves are added. You can change this recipe completely to incorporate your favorite fresh berry by changing the type of preserve you use for it. You want to use raspberries? Or strawberries? Just add raspberry or strawberry preserves instead of the blackberry. Simple.

For the topping, I sweetened some whipping cream with a bit of powdered sugar and added some lemon zest. As I said, all of these components can be made ahead to be ready to assemble when it’s time for dessert. I garnished mine with some fresh mint leaves, but that is entirely optional.

Living and eating with elegant simplicity…that is this dessert in a nutshell. I hope you’ll try it; it’s delicious!

P~

5.0 from 1 reviews
Lemon Shortbread Blackberry Cream Napoleons
 
Lemony shortbread slice and bake cookies are topped with an easy blackberry cream, fresh berries (and you can use your favorite), and topped with sweetened lemon whipped cream. Delightfully decadent desserts don't have to be difficult!
Author:
Recipe type: Dessert
Serves: 12 cookies/4 Napoleons
Ingredients
  • FOR THE SHORTBREAD COOKIES:
  • ½ cup unsalted butter, softened (1 stick)
  • ¼ cup plus 2 tablespoons confectioner's sugar (powdered sugar)
  • 1 teaspoon lemon extract (I used a lemon-flavored liqueur)
  • 1 teaspoon lemon zest
  • 1 cup all-purpose flour
  • ⅛ teaspoon baking powder
  • pinch of salt
  • FOR THE BLACKBERRY CREAM:
  • 4 ounces cream cheese
  • ¼ cup blackberry preserves (or your berry choice)
  • 2 tablespoons confectioner's sugar
  • FOR THE LEMON WHIPPED CREAM:
  • 1 cup heavy whipping cream
  • 2 tablespoons confectioner's sugar
  • 1 teaspoon minced lemon zest
Instructions
  1. In a mixer, or food processor, beat/pulse the butter until creamy.
  2. Add the confectioner's sugar and beat until smooth.
  3. Add the lemon extract and zest, stir until combined.
  4. In a small bowl, combine the flour, baking powder and salt, stir to combine.
  5. Gradually add the flour mixture to the butter mixture, beating/pulsing until blended.
  6. Remove the dough from the mixer/food processor and form into a 4 inch long log.
  7. Wrap in plastic wrap and place in the freezer for 30 minutes*
  8. Cut the log into 12 equal slices, about ⅓ inch in width.
  9. Place the slices on a parchment lined baking sheet about 1 inch apart.
  10. Place the baking sheet into a preheated 350°F oven.
  11. Bake for 12 minutes, or until the edges are lightly golden.
  12. Remove the baking sheet from the oven.
  13. Slide the parchment paper with the cookies onto a wire rack to cool.
  14. Store in an airtight container.
  15. FOR THE BLACKBERRY CREAM:
  16. Combine all three ingredients, the cream cheese, preserves and confectioner's sugar in a mixer and beat at medium speed until creamy.
  17. Remove to a small bowl and refrigerate.
  18. FOR THE LEMON WHIPPED CREAM:
  19. Place the heavy cream, confectioners's sugar and lemon zest in a mixing bowl and beat until stiff peaks form.
  20. Remove the whipped cream to a small bowl, cover and refrigerate until ready to use.
Notes
*At this point, the dough can be put in a ziplock bag and frozen for up to a month. Allow to thaw for about 15 minutes before slicing to bake.

 

About P ~ The Saucy Southerner

I started cooking when I was ten years old. For me, the process of cooking, from inception of a dish, to the execution, to the washing of the pots is sheer delight.

I am now retired from a business I still own, in partnership with my husband. I used to work six days a week and still cook every night. Now, I’m gardening, still cooking, always having fun and hoping to share my joy with you. Thank you for reading…and commenting! P~

This entry was posted in Baking, Cookies, Desserts, Fruits, Living in Elegant Simplicity, Saucy Southerner Recipes. Bookmark the permalink.

4 Responses to Lemon Shortbread Blackberry Cream Napoleons

  1. Yum! I love this creative and clearly flavorful sweet recipe! 🙂

  2. You are the embodiment of elegant simplicity, P! 🙂 I love these!!

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