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Strawberry Lemon Shortcake

SUBMITTED BY: Nancy Hooper

"Fresh citrus zest brings out the best flavor youll ever taste in strawberry shortcake, Nancy Hooper assures from Glen Burnie, Maryland."
RECIPE RATING:
The reviewer gave this recipe 15 stars. This recipe average a 4.7 star rating.
Read Reviews (13)
PREP TIME  20 Min
COOK TIME  10 Min
READY IN  30 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 1 1/2 cups sliced fresh strawberries
  • 2 tablespoons sugar
  • SHORTCAKE:
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 3/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 2 tablespoons cold butter
  • 3 tablespoons 2% milk
  • 1 egg yolk, beaten
  • 3/4 teaspoon grated lemon peel
  • LEMON BUTTER:
  • 1 tablespoon butter, softened
  • 1/4 teaspoon grated lemon peel
  • WHIPPED CREAM:
  • 1/3 cup heavy whipping cream
  • 1 teaspoon sugar

DIRECTIONS

  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. 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).
  3. 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.
  4. 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.
  5. 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.

FOOTNOTE

  • Nutrition Facts: 1 serving equals 699 calories, 36 g fat (21 g saturated fat), 208 mg cholesterol, 504 mg sodium, 86 g carbohydrate, 5 g fiber, 10 g protein.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 5, 2008 by angfoodie
I'm giving this recipe 5 stars because I didn't follow it exactly and it was still really... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 5, 2008 by N. Twedell
This was delicious. I made it for me and my boyfriend. We both loved it. The portions were... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 5, 2008 by tassiecook
The lemon zest really set off this shortcake. I didn't bother with the lemon butter, though... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 20, 2008 by Renae Sattazahn
I used the shortcake section of this recipe and quadrupled the recipe (don't forget - this... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 1, 2007 by casey
this is a yummy Shortcake 1 of the best iv eva tried. THE END MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 13, 2008 by paulale000
good lemon taste but i prefer a moister cake. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 5, 2008 by .
Scrumptious ^^ 5 *s! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 25, 2008 by Paige
Yum - I also made the shortcakes into four smaller ones. Otherwise kept the receipe as is. MORE