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Strawberry Lemon Shortcake

By Ruby Stephenson
Community Writer
03/12/2025 at 10:47 AM

Ingredients:

For the Shortcakes:

  • 2 cups all-purpose flour
  • ¼ cup granulated sugar
  • 1 tbsp baking powder
  • ½ tsp salt
  • ½ cup unsalted butter, cold and cubed
  • ½ cup heavy cream
  • 1 large egg
  • 1 tsp vanilla extract
  • Zest of 1 lemon

For the Strawberries:

  • 2 cups fresh strawberries, hulled and sliced
  • 2 tbsp granulated sugar
  • 1 tbsp lemon juice

For the Whipped Cream:

  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract

Instructions:

  1. Prepare the Strawberries:

    • In a bowl, toss the sliced strawberries with sugar and lemon juice. Let sit for at least 20-30 minutes to release their juices.
  2. Make the Shortcakes:

    • Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
    • In a large bowl, whisk together flour, sugar, baking powder, salt, and lemon zest.
    • Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
    • In a separate bowl, whisk together heavy cream, egg, and vanilla. Pour into the flour mixture and stir until just combined.
    • Turn the dough onto a lightly floured surface and gently pat it into a ¾-inch thick circle. Cut into rounds using a biscuit cutter or a glass.
    • Place shortcakes on the baking sheet and bake for 15-18 minutes or until golden brown. Let cool slightly.
  3. Make the Whipped Cream:

    • Using a hand mixer or stand mixer, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
  4. Assemble the Shortcakes:

    • Slice each shortcake in half. Spoon macerated strawberries over the bottom half, add a dollop of whipped cream, then top with the other half.
    • Garnish with extra strawberries and a dusting of powdered sugar if desired.
  5. Serve & Enjoy!


 

This light and tangy dessert is the perfect way to celebrate spring! Would you like any variations, like adding blueberries or a different flavor