Fresh Strawberry Lemon Shortcake

Fresh Strawberry Lemon Shortcake

fioremarie

"Lemon zest and yogurt bring out the sweet flavors of this fresh strawberry shortcake."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

45 m servings 738 cals
Serving size has been adjusted!
Original recipe yields 2 servings

Nutrition

  • 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

See full nutrition

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.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

Read all reviews 0

Other stories that may interest you