Strawberry Lemon Shortcake

The citrus zest in the dough of this Strawberry Lemon Shortcake adds a refreshing taste to this sweet dessert.

1 Tbsp. butter, softened

1/4 tsp. grated lemon peel

1 1/2 cups sliced fresh strawberries


1 cup all-purpose flour

3 Tbsp. sugar

1 tsp. baking powder

3/4 tsp. grated lemon peel

1/8 tsp. salt

3 Tbsp. cold butter, cubed

1/3 cup milk

1 large egg yolk

Whipped cream:

1/3 cup heavy whipping cream

1 tsp. sugar

Preheat oven to 450 degrees.

In a small bowl, mix softened butter and lemon peel until blended.

In another bowl, toss strawberries with sugar. Let stand while preparing shortcakes.

In a large bowl, whisk flour, sugar, baking powder, lemon peel and salt, cut in cold butter until mixture resembles coarse crumbs.

In another bowl, whisk milk and egg yolk until blended, add to flour mixture stirring with a fork, just until moistened.

Turn dough onto a lightly floured surface, knead gently 4-5 times.

Divide dough into 4 portions, pat each into a 3/4 inch thick circle.

Place 2 inches apart on a parchment paper-lined baking sheet.

Bake 8-10 minutes or until golden brown. Remove from pan to wire rack.

In a small bowl, beat cream until it begins to thicken. Add sugar, beat until soft peaks form.

To serve: Split shortcakes in half. Top bottoms with whipped cream and strawberries. Spread tops with lemon butter mixture, place over strawberries.

Serves 4


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