Ingredients

• 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.