I love strawberry season, and it’s coming up here in Ohio in just a couple weeks! I can’t wait! Strawberry shortcake is always a huge hit at our house! That’s why I’m in love with this lemon strawberry shortcake recipe. It’s like our traditional favorite with a tart twist from the lemon. Yum!
Lemon Pound Cake Recipe
- 1 stick unsalted butter at room temperature
- 3/4 cups sugar
- 2 extra-large eggs at room temperature
- Zest of 3 large lemons
- 1 ½ cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- ½ cup freshly squeezed lemon juice
- 6 tablespoons buttermilk at room temperature
- 1/2 teaspoon vanilla extract
- 1 cup confectioners’ sugar sifted.
- Preheat the oven to 350-degrees. Prepare an 8.5” loaf pan by greasing and flouring.
- In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, one at a time, then add the lemon zest.
- In a second bowl, sift together the dry ingredients (flour, baking powder, baking soda and salt).
- Measure the buttermilk and vanilla into a large liquid measuring cup, and add in half the lemon juice.
- To the creamed mixture, alternately add the wet and dry ingredients until just combined. Spoon into the prepared pan and bang on the counter twice before baking.
- Bake 45-60 minutes until just golden brown and a toothpick inserted in the middle comes out clean. Cool for 10-15 minutes before turning out onto a wire rack to cool completely.
- Glaze the cooled loaf cake with a mixture of confectioner’s sugar and remaining lemon juice. Allow the glaze to set for 1 hour before cutting.
Whipped Cream with a Touch of Lemon
Makes approx. 2 ½ to 3 cups
2 cups of heavy cream (Put it in the freezer for 5 minutes)
1/4 cup of confectioners’ sugar
1/4 cup of white sugar
1 ½ tablespoons fresh lemon juice
1 tablespoon lemon zest
Put your mixer bowl and mixer blades in the freezer for at least 15 minutes, everything should always be very cold.
Add all ingredients in the bowl at the same time. Beat on high until it starts to thicken – taste the whipped cream and add more lemon flavoring if necessary.
The whipped cream will hold up in the fridge for 24 hours or so. You can re-whip if it’s too thin.
For a little extra lemon flavor, grate lemon zest on top of the whipped cream after you have topped your dessert with it.
Prepare the Strawberries:
Hull and slice 1lb strawberries. Macerate with the juice and zest of 1 lemon, plus ¼ cup of sugar. Let set 20 minutes.
Prepare the Lemon Strawberry Shortcakes:
Layer the desserts starting with one slice of lemon pound cake, the strawberry mixture and the lemon whipped cream. Top with a second slice of cake, more whipped cream, and finally more strawberries. Garnish with additional zest if desired. Serve immediately.
Who else is ready for strawberry season?