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Strawberry Lemon Shortcake Recipe

Strawberry Lemon Shortcake is a popular American Dessert
Author :
On :
Thursday, 17 April, 2014
Category :
Kid friendly Recipe
Course :
Dessert Recipe
Cuisine :
American Recipe
Technique :
Bake Recipe
Difficulty :
Servings :
Serves 4
Rated 5 based on 100 votes


  • 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:

    1. In a small bowl, combine strawberries and sugar; cover and refrigerate until serving.
    2. In a bowl, combine the flour, sugar, baking powder and salt.
    3. Cut in butter until mixture resembles coarse crumbs.
    4. Combine the milk, egg yolk and lemon peel; stir into crumb mixture until a soft dough forms (dough will be sticky).
    5. Turn onto a lightly floured surface; knead 10 times.
    6. Divide dough in half.
    7. Gently pat or roll each half into a 3/4-in.-thick circle.
    8. Place 2 in. apart on an ungreased baking sheet.
    9. Bake at 400 degrees F for 8-10 minutes or until golden brown.
    10. Remove to a wire rack; cool for 15 minutes.
    11. Meanwhile, in a small bowl, combine butter and lemon peel; set aside.
    12. In a small mixing bowl, beat cream until it begins to thicken.
    13. Add sugar; beat until stiff peaks form.
    14. To assemble, split shortcakes in half. Place cake bottoms on dessert plates; spread with lemon butter.
    15. Then top each with a fourth of the strawberries and whipped cream.
    16. Cover with shortcake top and remaining berries and cream.


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