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Lemon Strawberry Shortcake

Add lemon peel to the shortcake batter and the butter to give traditional shortcake a bit of zip. That extra flavor burst puts this shortcake recipe over the top! — Nancy Hooper, Glen Burnie, Maryland
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 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 large egg yolks, lightly beaten
  • 1-1/2 teaspoons grated lemon zest
  • 2 tablespoons butter, softened
  • 1/2 teaspoon grated lemon zest
  • 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. 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.
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