Strawberry and lemon are iconic summer flavors, and in this lemon strawberry shortcake, they meet in a dessert that seems equally synonymous with warmer months. Classic strawberry shortcake gets a zesty upgrade with the addition of lemon, in both the dough and the butter mixture spread between the biscuits. Serve this dessert as part of a summer garden party, perhaps following salmon sliders and paired with a glass of old-fashioned lemonade.
Ingredients for Lemon Strawberry Shortcake
Toppings:
- Butter: Here, the butter will be softened, mixed with the lemon zest and spread on the finished shortcakes to dress them up.
- Lemon zest: The lemon zest adds freshness and zing to the butter.
- Fresh strawberries: Strawberries are the primary flavor here, and these will be sliced and served with the shortcakes.
- Sugar: Sugar will accentuate the sweetness of the sliced strawberries (use any leftovers in these strawberry desserts).
Shortcakes:
- All-purpose flour: The protein content in all-purpose flour lends that chewy texture we love in shortcake.
- Sugar: This makes the shortcake sweeter and creates more tender dough.
- Baking powder: Baking powder is a key component in helping the shortcakes rise and get fluffy.
- Lemon zest: Adding lemon zest to the dough adds a zing.
- Butter: You’ll want to use cold butter here for that flaky texture.
- Milk: The 2% milk adds moisture to the dough and helps the other ingredients combine together.
- Egg yolk: This helps bind the dough.
Whipped cream:
- Heavy whipping cream: You’ll whip this into a topping for your shortcakes.
- Sugar: This sweetens the whipped cream.
Directions
Step 1: Make the toppings
Preheat the oven to 450°F. In a small bowl, mix the softened butter and lemon zest until blended. In another bowl, toss the strawberries with the sugar. Set both aside while you prepare the shortcakes.
Step 2: Make the dough
In a large bowl, whisk the flour, sugar, baking powder, lemon zest and salt. Cut in the cold butter until the mixture resembles coarse crumbs. In another bowl, whisk the milk and egg yolk until blended. Add this egg mixture to the flour mixture, stirring with a fork just until moistened.
Step 3: Bake the shortcake
Turn the dough onto a lightly floured surface, then knead it gently four to five times. Divide the dough into four portions. Pat each into a 3/4-inch-thick circle. Place each piece of dough 2 inches apart on a parchment-lined baking sheet. Bake for 8 to 10 minutes, or until golden brown. Remove them from the pan to a wire rack.
Step 4: Make the sweet cream
Meanwhile, in a small bowl, beat the cream until it begins to thicken. Add the sugar, and beat until soft peaks form.
Step 5: Serve the shortcakes
To serve, split the shortcakes in half. Cover the bottoms with whipped cream and strawberries. Spread the lemon-butter mixture over the tops of the shortcakes, then place them on top of the strawberries and whipped cream.
Editor’s Tip:Â Let the shortcakes fully cool before serving. Otherwise, the whipped cream could melt.
Lemon Strawberry Shortcake Variations
- Make strawberry syrup: To amp up the flavors and sweetness even further, make a strawberry syrup to drizzle over the shortcake.
- Add mint:Â A sprig of mint can add a little extra freshness to your shortcake.
- Play with toppings: You could drizzle chocolate sauce or sprinkle coconut flakes on top.
How to Store Lemon Strawberry Shortcake
You can store your strawberry shortcake with lemon in the fridge for up to three days, although the whipped cream likely won’t last beyond a few hours. If you make it in advance (again, meaning a few hours), just lightly beat it again before serving. We recommend storing the components separately if possible.
Can you freeze lemon strawberry shortcake?
Partly yes, partly no. You can certainly freeze the shortcake, tightly wrapped, for up to three months. However, as with storing it in the fridge, we recommend keeping all components separate. The whipped cream and strawberries may not freeze well, so aim to have those fresh.
Lemon Strawberry Shortcake Tips
What’s the difference between shortbread and shortcake?
Though their names may be similar, they aren’t interchangeable. Shortbread is a cookie, and it’s dense and crumbly compared with shortcake. Shortbread is also made with lots of butter, and that buttery flavor is very strong, while shortcake has a more neutral flavor so it can be dressed up with different ingredients (like lemon and strawberry!).
How can I tell when strawberries are ripe?
A ripe strawberry, which is what you’ll want to use in your shortcakes, will be uniformly red. They should be slightly firm and smell like strawberries! If you love the combination of strawberries and lemon, get extras and make this strawberry lemon trifle next.
How should I cut strawberries for lemon strawberry shortcake?
For this, we recommend cutting off the tops and then slicing them vertically.
