Strawberry-Citrus Shortcake

Strawberry-Citrus Shortcake

4 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    1 h 10 m
  • Ready In

    1 h 40 m
Sarah Agrella
Recipe by  Sarah Agrella

“Bright and refreshing, this is not your ordinary strawberry shortcake. The lemon pound cake is sweeter than a biscuit with just a hint of citrus. Topped with fresh strawberries and tangy, sweetened yogurt, this dessert is truly addictive!”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease and flour a 9x5 inch loaf pan.
  2. Sift the cake flour and salt into a bowl. Cream the butter with 1 1/3 cups sugar in a large mixing bowl until light colored and fluffy. Stir in the lemon zest, lemon juice, and vanilla until well blended. Mix in the eggs, one at a time, alternating with the flour mixture. Pour batter into prepared pan.
  3. Bake cake in preheated oven until top springs back when lightly touched, or a toothpick inserted in the center comes out clean, about 1 hour 10 minutes. Cool cake 15 minutes before turning out of pan.
  4. Meanwhile, place strawberries in a separate bowl. Toss gently with 1/3 cup sugar, cover, and refrigerate until needed.
  5. Combine the yogurt, heavy cream, and 2 tablespoons sugar in a bowl, and stir until well blended. To serve, top slices of cake with strawberries and a dollop of the cream mixture.

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Reviews (4)

Rate This Recipe
PULLEYHEATHER
15

PULLEYHEATHER

This was a good but different shortcake. It really is more of a pound cake. If you don't have cake flour, you can use 1 3/4 cups all-purpose mixed with 1/4 cup cornstarch. It took 1 hour 20 minutes to bake and I covered it with foil the last 20 minutes because the top was getting too brown. The cake itself was a little dry but that's OK because you top it with the cream. I did not coat my strawberries in sugar because it's just needless calories - they're sweet enough! Now, the cream is really not a whipped cream. The recipe doesn't say to, but I beat mine for about 10 minutes in hopes it would thicken. With all the yogurt in there though, it really didn't get thick like whipped cream. I think next time I would use 1 1/2 cups of heavy cream and only 1/2 cup yogurt and make whipped cream. It doesn't say what flavor yogurt to use, but I imagine anything would be fine. I used vanilla. Made as written the "cream" is quite runny and basically just yogurt. So for me it needs some tweeking, but still a good recipe and easy to serve.

Pam-3BoysMama
7

Pam-3BoysMama

This is tasty, but it is a pound cake. Be prepared for that before making it. It does state "pound cake" in the description. Therefore it is a very dense, heavy cake. Mine was a little on the dry side, though it wasn't over-baked. The strawberries do taste great with the poundcake. I'd planned on making the yogurt cream, but found that my yogurt had expired. I made homemade whipped cream instead and it worked very well.

.
4

.

An excellent recipe, but as said in the other review, the "cream" is too runny. Good recipe, though.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 659 cal
  • 33%
  • Fat
  • 32.9 g
  • 51%
  • Carbs
  • 83.2 g
  • 27%
  • Protein
  • 10.4 g
  • 21%
  • Cholesterol
  • 216 mg
  • 72%
  • Sodium
  • 392 mg
  • 16%

Based on a 2,000 calorie diet

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