Lemon Strawberry Shortcake Recipe

by Linette

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 strawberry1 shortcake

Lemon Pound Cake Recipe
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • Ingredients:
  • 1 stick unsalted butter, at room temperature
  • ¾ cups sugar
  • 2 extra-large eggs, at room temperature
  • Zest of 3 large lemons
  • 1 ½ cups all-purpose flour
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ½ cup freshly squeezed lemon juice
  • 6 tablespoons buttermilk, at room temperature
  • ½ teaspoon vanilla extract
  • 1 cup confectioners’ sugar, sifted.
Instructions
  1. Directions:
  2. Preheat the oven to 350-degrees. Prepare an 8.5” loaf pan by greasing and flouring.
  3. 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.
  4. In a second bowl, sift together the dry ingredients (flour, baking powder, baking soda and salt).
  5. Measure the buttermilk and vanilla into a large liquid measuring cup, and add in half the lemon juice.
  6. 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.
  7. 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.
  8. 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

Ingredients:
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

Directions:
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.

lemon strawberry2 shortcake

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?

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3 comments

Rita Spratlen May 23, 2014 - 12:06 am

This sounds wonderful. I just ate a strawberry and cheesecake streudel of some sort. I am going to pin this to save it!! Sounds yum!!

Reply
Linette May 23, 2014 - 8:41 am

Anything with strawberry and cheesecake sounds delicious! 🙂

Reply
50 Delicious Strawberry Recipes, Foods, and Drink Ideas May 27, 2014 - 8:01 am

[…] Lemon Strawberry Shortcake […]

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