Strawberry Lemon Shortcake

Strawberry Lemon Shortcake
Strawberry Lemon Shortcake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

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.

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