Desserts > Cakes > Layer Cakes > Strawberry Shortcake Recipe

Lemon Strawberry Shortcake

A zesty twist on a classic! These lemon shortcakes are bursting with bright citrus flavor and topped with sweet strawberries and whipped cream. Perfect for a spring or summer dessert.

Prep Time
25 minutes
Cook Time
15-18 minutes
Servings
6
Ingredients
  • 2 cups All-purpose flour
  • 1/3 cup Granulated sugar
  • 1 tablespoon Baking powder
  • 1/2 teaspoon Salt
  • 2 teaspoons Lemon zest
  • 1/2 cup Unsalted butter
  • 3/4 cup Heavy cream
  • 1 pound Fresh strawberries
  • 1/4 cup Sugar
  • 1 cup Heavy whipping cream
  • 2 tablespoons Powdered sugar
  • 1/4 teaspoon Lemon extract

Preparing the Lemon Shortcakes

Preheat oven to 425°F (220°C). In a large bowl, whisk together flour, granulated sugar, baking powder, salt, and lemon zest. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Stir in the cold heavy cream until just combined. Do not overmix.

Cutting and Baking

Turn dough out onto a lightly floured surface and pat into a 3/4-inch thick round. Use a 2 1/2-inch biscuit cutter to cut out shortcakes. Place on a parchment-lined baking sheet. Bake for 15-18 minutes, or until golden brown. Let cool slightly on a wire rack.

Preparing the Strawberries

In a medium bowl, combine sliced strawberries and 1/4 cup sugar. Let stand for at least 15 minutes to macerate.

Lemon Whipped Cream

In a chilled bowl, whip cold heavy whipping cream with powdered sugar and lemon extract until stiff peaks form.

Assembly

Split each shortcake in half. Spoon macerated strawberries and their juices over the bottom half of each shortcake. Top with lemon whipped cream and the other half of the shortcake. Serve immediately.

Nutrition Facts Estimated per 100g of product: Calories: Approximately 260-320, Carbohydrates: 32-42g, Protein: 3-5g, Fat: 13-19g (depending on the amount of butter and cream used). Other Important Considerations for Nutrition: This recipe is high in sugar and fat. Adjust sugar levels according to dietary needs. Consider using a sugar substitute for the strawberries. Portion control is advised.

← Lemon Sponge Cake with Raspberry Glaze Moist Carrot Layer Cake with Cream Cheese Frosting →

FAQ

  • Can I add lemon juice to the biscuit dough?

    A small amount of lemon juice (about 1 tablespoon) can be added for extra lemon flavor. Adjust the amount of heavy cream accordingly to maintain the proper dough consistency.
  • Can I use store-bought whipped cream?

    Yes, but homemade whipped cream has a better flavor and texture. If using store-bought, look for one that is thick and stable.
  • What is the best way to store leftover shortcakes?

    Store the shortcakes, strawberries, and whipped cream separately in airtight containers in the refrigerator. Assemble just before serving to prevent the shortcakes from becoming soggy.