Strawberry Lemon Shortcake

Name: Strawberry Lemon Shortcake
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 8 servings
Cuisine: Canadian
Ingredients: 2 cups all-purpose flour (spooned and levelled); 1/4 cup granulated sugar; 1 tbsp baking powder; 1/2 tsp salt; 1 tbsp lemon zest (finely grated); 1/2 cup unsalted butter (cold, cubed); 2/3 cup milk; 2 cups fresh strawberries (hulled and sliced); 1 tbsp granulated sugar; 1 cup whipping cream; 1 tbsp icing sugar; 1 tsp vanilla extract

40 min 8 servings Medium

All Recipes

A delightful dessert featuring layers of tender shortcake, fresh strawberries, and a hint of lemon.

Prep

25 min

Cook

15 min

Total

40 min

Servings

Difficulty

Medium

Strawberry Lemon Shortcake is a timeless dessert that combines the sweet and tart flavours of strawberries and lemon. This dessert is perfect for summer gatherings, offering a refreshing and light treat that everyone will love. The shortcake itself is tender and slightly crumbly, providing the perfect base for the juicy strawberries and creamy whipped topping. The addition of lemon zest adds a delightful citrusy note that enhances the overall flavour of the dessert.

Ingredients

Servings

Shortcake

Topping

Instructions

Preheat oven

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

Mix dry ingredients

In a large bowl, whisk together the flour, sugar, baking powder, salt, and lemon zest.

Pro tip: Ensure the lemon zest is evenly distributed to flavour the entire shortcake.

Incorporate butter

Add the cold butter cubes into the flour mixture. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.

Pro tip: Work quickly to keep the butter from melting.

Add milk

Pour in the milk and stir just until the dough comes together. Do not overmix.

Pro tip: The dough should be slightly sticky but manageable.

Shape and bake shortcakes

Turn the dough onto a floured surface and gently pat into a 2 cm (3/4 inch) thick rectangle. Cut into 8 rounds using a biscuit cutter. Place on the prepared baking sheet and bake for 12-15 minutes until golden brown.

Pro tip: Rotate the baking sheet halfway through for even baking.

Prepare strawberries

While the shortcakes bake, toss sliced strawberries with granulated sugar in a bowl. Let sit for at least 10 minutes to macerate.

Pro tip: Macerating enhances the strawberries' natural sweetness and juices.

Whip cream

In a chilled bowl, whip the cream with icing sugar and vanilla extract until soft peaks form.

Pro tip: Chilling the bowl and beaters helps the cream whip faster and more stable.

Assemble shortcakes

Once cooled, slice the shortcakes in half. Spoon strawberries and a dollop of whipped cream onto the bottom halves, then top with the other halves.

Pro tip: Serve immediately for the freshest taste.

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Tips & Tricks

<ul><li>Chill the mixing bowl and beaters before whipping cream for best results.</li><li>Use fresh, ripe strawberries for maximum flavour and sweetness.</li><li>Make sure the lemon zest is finely grated to integrate well into the batter.</li><li>Allow the shortcakes to cool completely before assembling to prevent the cream from melting.</li></ul>

Serving Suggestions

Serve this Strawberry Lemon Shortcake as a perfect ending to a summer meal. It pairs beautifully with a crisp glass of white wine or a light iced tea. To make ahead, prepare the shortcakes and store them in an airtight container for up to two days. Assemble with strawberries and cream just before serving for the freshest taste.