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Lemon Strawberry Shortcake

Lemon Strawberry Shortcake

The ultimate summer dessert, Lemon Strawberry Shortcake combines the bright flavors of fresh strawberries with a hint of zesty lemon, creating a refreshing treat. This easy-to-make dish is perfect for gatherings or a cozy evening at home. Indulge in the layers of fluffy cake and whipped cream, and enjoy a slice of sunshine any time of the year!
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup Sugar
  • 1 zest Lemon
  • 1-1/3 cups All-purpose flour
  • 2 teaspoons Baking powder
  • 1/4 teaspoon Salt
  • 1 large Egg
  • 2/3 cup Buttermilk
  • 1/4 cup Butter melted
  • 1 tablespoon Fresh lemon juice
  • 1 teaspoon Vanilla extract
  • 1 cup Sliced fresh strawberries
  • 2 cups Freshly whipped cream or frozen whipped topping
  • 1 cup Fresh strawberries

Equipment

  • Oven
  • Baking Sheet
  • Frying Pan
  • Mixing Bowl
  • Chef's Knife
  • Wooden Spoon

Method
 

  1. 1. Preheat oven to 350°F. Grease and flour a 9-inch round baking pan.
  2. 2. In a medium bowl, combine Sugar and Lemon zest and mix with fingertips until moist and fragrant. In a large bowl, combine the flour, lemon sugar, baking powder, and salt. In another bowl, whisk together the Egg, buttermilk, butter, lemon juice, and vanilla. Stir into dry ingredients just until moistened. Fold in strawberries. Pour into prepared pan.
  3. 3. Bake in preheated oven for 20 to 25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  4. 4. Top cooled cake with whipped cream and fresh strawberries.

Notes

  • Storage: Keep leftovers in an airtight container in the fridge for up to 3 days for best freshness.
  • Freezing: You can freeze the cake layers separately, but it's best to assemble just before serving.
  • Variations: Try adding different berries like blueberries or raspberries for a mixed berry version.
  • Presentation: Garnish with mint leaves for a pop of color.
  • Layering: For a more decadent treat, add a layer of lemon curd between the cake layers.