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Strawberry Lemon Shortcake Recipe

Strawberry Lemon Shortcake Recipe

“Fresh citrus zest brings out the best flavor you’ll ever taste in strawberry shortcake,” Nancy Hooper assures from Glen Burnie, Maryland.
TOTAL TIME: Prep: 20 min. Bake: 10 min. + cooling YIELD:4 servings


  • 1 tablespoon butter, softened
  • 1/4 teaspoon grated lemon peel
  • 1-1/2 cups sliced fresh strawberries
  • 2 tablespoons sugar
  • 1 cup all-purpose flour
  • 3 tablespoons sugar
  • 1 teaspoon baking powder
  • 3/4 teaspoon grated lemon peel
  • 1/8 teaspoon salt
  • 3 tablespoons cold butter, cubed
  • 1/3 cup 2% milk
  • 1 large egg yolk
  • 1/3 cup heavy whipping cream
  • 1 teaspoon sugar


  • 1. Preheat oven to 450°. In a small bowl, mix softened butter and lemon peel until blended. In another bowl, toss strawberries with sugar; let stand while preparing shortcakes.
  • 2. 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.
  • 3. Turn dough onto a lightly floured surface; knead gently 4-5 times. Divide dough into four portions; pat each into a 3/4-in.-thick circle. Place 2 in. apart on a parchment paper-lined baking sheet. Bake 8-10 minutes or until golden brown. Remove from pan to a wire rack.
  • 4. Meanwhile, in a small bowl, beat cream until it begins to thicken. Add sugar; beat until soft peaks form.
  • 5. To serve, split shortcakes in half. Spread bottom halves with lemon-butter mixture. Cover with strawberries and tops of shortcakes. Top with whipped cream. Yield: 4 servings.

Nutritional Facts

1 shortcake equals 394 calories, 21 g fat (13 g saturated fat), 106 mg cholesterol, 286 mg sodium, 47 g carbohydrate, 2 g fiber, 6 g protein.

Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.