Dessert Recipes

Lemon Strawberry Shortcake

Lemon Strawberry ShortcakeAdd lemon peel to the shortcake batter and the butter to give traditional shortcake a…

Lemon Strawberry Shortcake

Lemon Strawberry Shortcake


3 cups sliced fresh strawberries 1/4 cup sugar SHORTCAKE: 2 cups all-purpose flour 1/4 cup sugar 1-1/2 teaspoons baking powder 1/4 teaspoon salt 1/4 cup cold butter, cubed 6 tablespoons 2% milk 2 large egg yolks, lightly beaten 1-1/2 teaspoons grated lemon zest LEMON BUTTER: 2 tablespoons butter, softened 1/2 teaspoon grated lemon zest WHIPPED CREAM: 2/3 cup heavy whipping cream 2 teaspoons sugar


In a large bowl, combine strawberries and sugar; cover and refrigerate until serving.

Preheat oven to 400°.

In another large bowl, combine the flour, sugar, baking powder and salt.

Cut in butter until mixture resembles coarse crumbs.

Combine the milk, egg yolk and lemon zest; stir into crumb mixture until a soft dough forms (dough will be sticky).

Turn onto a lightly floured surface; knead 10 times.

READ More Recipess  Baked Pear

Divide dough into 4 pieces.

Gently pat or roll each portion into a 3/4-in.

-thick circle.

Place 2 in.

apart on an ungreased baking sheet.

Bake until golden brown, 8-10 minutes.

Remove to a wire rack; cool for 15 minutes.

Meanwhile, in a small bowl, combine butter and lemon zest; set aside.

In another small bowl, beat cream until it begins to thicken.

Add sugar; beat until stiff peaks form.

To assemble, split shortcakes in half.

Place cake bottoms on dessert plates; spread with lemon butter.

Top with half of the strawberries and whipped cream.

Replace shortcake tops; top with remaining berries and cream.

Nutrition Facts 1 each:

  • 698 calories, 35g fat (21g saturated fat), 204mg cholesterol, 451mg sodium, 87g carbohydrate (35g sugars, 4g fiber), 10g protein.

Related Articles

Back to top button