Strawberry Lemon Shortcake

Recipe by
Total Time:
1 hour
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Medium

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  • 1.5 cups - sliced fresh strawberries
  • 2 tbsp - sugar
  • For the shortcake:
  • 1 cup - all - purpose flour
  • 2 tbsp - sugar
  • 3/4 tsp - baking powder
  • 1/8 tsp - salt
  • 2 tbsp - cold butter
  • 3 tbsp - milk
  • 1 egg yolk, beaten
  • 3/4 tsp grated lemon peel
  • For the lemon butter:
  • 1 tbsp - butter, softened
  • 1/4 tsp - grated lemon peel
  • For the whipped cream:
  • 1/3 cup - heavy whipping cream
  • 1 tsp - sugar

How to Make Strawberry Lemon Shortcake

  • In a small bowl, combine strawberries and sugar; cover and refrigerate until serving.
  • In a bowl, combine the flour, sugar, baking powder and salt.
  • Cut in butter until mixture resembles coarse crumbs.
  • Combine the milk, egg yolk and lemon peel; stir into crumb mixture until a soft dough forms (dough will be sticky).
  • Turn onto a lightly floured surface; knead 10 times.
  • Divide dough in half.
  • Gently pat or roll each half into a 3/4-in.-thick circle.
  • Place 2 in. apart on an ungreased baking sheet.
  • Bake at 400 degrees F for 8-10 minutes or until golden brown.
  • Remove to a wire rack; cool for 15 minutes.
  • Meanwhile, in a small bowl, combine butter and lemon peel; set aside.
  • In a small mixing 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.
  • Then top each with a fourth of the strawberries and whipped cream.
  • Cover with shortcake top and remaining berries and cream.