Strawberry-Citrus Shortcake

Strawberry-Citrus Shortcake

4
Sarah Agrella 1

"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

1 h 40 m servings 659 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 659 kcal
  • 33%
  • Fat:
  • 32.9 g
  • 51%
  • Carbs:
  • 83.2g
  • 27%
  • Protein:
  • 10.4 g
  • 21%
  • Cholesterol:
  • 200 mg
  • 67%
  • Sodium:
  • 392 mg
  • 16%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

4

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 m...

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 dr...

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

Excellent pound cake base for strawberries. Do use cake flour because there really is no good substitute. As to complaints about it being dry this was not a problem here. Also liked the tang...