Strawberry Lemon Shortcake
TOTAL TIME: Prep: 20 min. Bake: 10 min. + cooling
YIELD: 4 servings.
I love a good strawberry shortcake, but this recipe is my favorite by far. The citrus zest in the dough adds a refreshing zip to the sweet dessert. —Nancy Hooper, Glen Burnie, Maryland
Ingredients
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1 tablespoon butter, softened
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1/4 teaspoon grated lemon zest
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1-1/2 cups sliced fresh strawberries
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2 tablespoons sugar
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SHORTCAKES:
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1 cup all-purpose flour
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3 tablespoons sugar
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1 teaspoon baking powder
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3/4 teaspoon grated lemon zest
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1/8 teaspoon salt
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3 tablespoons cold butter, cubed
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1/3 cup 2% milk
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1 large egg yolk
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WHIPPED CREAM:
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1/3 cup heavy whipping cream
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1 teaspoon sugar
Directions
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1.
Preheat oven to 450°. In a small bowl, mix softened butter and lemon zest until blended. In another bowl, toss strawberries with sugar; let stand while preparing shortcakes.
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2.
In a large bowl, whisk flour, sugar, baking powder, lemon zest 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.
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3.
Turn dough onto a lightly floured surface; knead gently 4-5 times. Divide dough into 4 portions; pat each into a 3/4-in.-thick circle. Place 2 in. apart on a parchment-lined baking sheet. Bake 8-10 minutes or until golden brown. Remove from pan to a wire rack.
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4.
Meanwhile, in a small bowl, beat cream until it begins to thicken. Add sugar; beat until soft peaks form.
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5.
To serve, split shortcakes in half. Top bottoms with whipped cream and strawberries. Spread tops with lemon-butter mixture; place over strawberries.
Nutrition Facts
1 shortcake: 394 calories, 21g fat (13g saturated fat), 106mg cholesterol, 286mg sodium, 47g carbohydrate (21g sugars, 2g fiber), 6g protein.
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