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Fresh Strawberry Lemon Shortcake

Fresh Strawberry Lemon Shortcake

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fioremarie

Lemon zest and yogurt bring out the sweet flavors of this fresh strawberry shortcake.

Ingredients {{adjustedServings}} servings

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Original recipe yields 2 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 738 kcal
  • 37%
  • Fat:
  • 33.5 g
  • 52%
  • Carbs:
  • 99.1g
  • 32%
  • Protein:
  • 13 g
  • 26%
  • Cholesterol:
  • 202 mg
  • 67%
  • Sodium:
  • 477 mg
  • 19%

Based on a 2,000 calorie diet

Directions

  1. Combine strawberries and 2 tablespoons sugar in a bowl; cover and refrigerate until ready to serve.
  2. Preheat oven to 400 degrees F (200 degrees C).
  3. Combine flour, 2 tablespoons sugar, baking powder, and salt in a bowl. Cut in butter with a knife or pastry blender until mixture resembles coarse crumbs. Whisk milk, egg yolk, and 3/4 teaspoon lemon zest in another bowl; stir into crumb mixture until dough is moistened. Turn dough out onto a lightly floured surface and knead 10 turns. Divide dough in half; pat or roll out into a 3/4-inch thick round. Transfer rounds to a baking sheet.
  4. Bake in preheated oven until golden brown, 8 to 10 minutes. Remove to cool on a wire rack for 15 minutes. Split each shortcake in half horizontally.
  5. Mix yogurt, sour cream, agave nectar, and 1/2 teaspoon lemon zest in a bowl; set aside. Beat whipping cream in another bowl until foamy. Add 1 teaspoon sugar, continuing to beat cream until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks.
  6. Arrange cake bottoms on dessert plates and evenly spread with yogurt mixture. Top each cake with 1/4 of the strawberries and 1/4 of the whipped cream. Place the cake tops over the whipped cream and cover with remaining strawberries and whipped cream.
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