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Lemon Strawberry Shortcake

 Lemon Strawberry Shortcake
4 ServingsPrep/Total Time: 30 min.


  • 3 cups sliced fresh strawberries
  • 1/4 cup sugar
  • 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 egg yolks, lightly beaten
  • 1-1/2 teaspoons grated lemon peel
  • 2 tablespoons butter, softened
  • 1/2 teaspoon grated lemon peel
  • 2/3 cup heavy whipping cream
  • 2 teaspoons sugar


  • In a large bowl, combine strawberries and sugar; cover and
  • refrigerate until serving.
  • 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 peel; stir into crumb mixture until a
  • soft dough forms (dough will be sticky).

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Lemon Strawberry Shortcake (continued)

Directions (continued)

  • Turn onto a lightly floured surface; knead 10 times. 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 at 400° for 8-10 minutes or until golden brown. Remove to a
  • wire rack; cool for 15 minutes.
  • Meanwhile, in a small bowl, combine butter and lemon peel; 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.
  • Yield: 4 servings.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.