Strawberry Lemon Shortcake Recipe

5 1 2
Strawberry Lemon Shortcake Recipe
Strawberry Lemon Shortcake Recipe photo by Taste of Home
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Strawberry Lemon Shortcake Recipe

Read Reviews
5 1 2
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min. + cooling
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min. + cooling

Ingredients

  • 1 tablespoon butter, softened
  • 1/4 teaspoon grated lemon peel
  • 1-1/2 cups sliced fresh strawberries
  • 2 tablespoons sugar
  • SHORTCAKES:
  • 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
  • WHIPPED CREAM:
  • 1/3 cup heavy whipping cream
  • 1 teaspoon sugar

Directions

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.
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.
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.
Meanwhile, in a small bowl, beat cream until it begins to thicken. Add sugar; beat until soft peaks form.
To serve, split shortcakes in half. Top bottoms with whipped cream and strawberries. Spread tops with lemon-butter mixture; place over strawberries. Yield: 4 servings.
Originally published as Strawberry Lemon Shortcake in Cooking for 2 Summer 2006, p60

Nutritional Facts

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

  • 1 tablespoon butter, softened
  • 1/4 teaspoon grated lemon peel
  • 1-1/2 cups sliced fresh strawberries
  • 2 tablespoons sugar
  • SHORTCAKES:
  • 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
  • WHIPPED CREAM:
  • 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. Top bottoms with whipped cream and strawberries. Spread tops with lemon-butter mixture; place over strawberries. Yield: 4 servings.
Originally published as Strawberry Lemon Shortcake in Cooking for 2 Summer 2006, p60

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kjbrown5796 User ID: 2075600 268083
Reviewed Jun. 18, 2017

"Wonderful!"

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