Strawberry Lemon Shortcake
why make this recipe
Strawberry Lemon Shortcake is a delightful treat perfect for any occasion. The combination of sweet strawberries and tangy lemon zest creates a refreshing flavor that brightens up your dessert table. It’s an easy recipe that can be whipped up in no time, making it ideal for gatherings, picnics, or simply enjoying at home.
how to make Strawberry Lemon Shortcake
Ingredients :
- 1 1/2 cups all-purpose flour
- 1/4 cup sugar
- 1 tsp baking powder
- 1/4 tsp sea salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup milk
- 1 tsp lemon zest
- 1 cup strawberries, sliced
- 1/4 cup lemon juice
- 2 tbsp sugar
- 1/2 cup whipped cream (optional, for dollop)
Directions :
- Preheat the oven to 425°F (220°C).
- In a bowl, combine flour, sugar, baking powder, and sea salt.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Stir in the milk and lemon zest until just combined.
- Turn the dough onto a floured surface and knead gently.
- Roll out to 1-inch thickness and cut into rounds.
- Place on a baking sheet and bake for 12-15 minutes until golden.
- In another bowl, mix sliced strawberries with lemon juice and sugar.
- Once the shortcakes are cool, slice them in half and layer with strawberries and whipped cream.
- Serve and enjoy!
how to serve Strawberry Lemon Shortcake
You can serve Strawberry Lemon Shortcake as a delightful dessert after a meal. It’s best enjoyed fresh, layered with sweet strawberries and a dollop of whipped cream on top. You can also add extra lemon zest or mint leaves for a touch of color and flavor.
how to store Strawberry Lemon Shortcake
If you have leftover shortcakes, store them in an airtight container at room temperature for up to two days. If you want to keep the strawberries, store them separately in the fridge until you are ready to serve. Avoid assembling the shortcakes until you are ready to eat for the best texture.
tips to make Strawberry Lemon Shortcake
- Make sure your butter is cold for a flakier texture in the shortcakes.
- Don’t overmix the dough; mix just until combined to keep them tender.
- Adjust the sugar in the strawberries based on their sweetness to get the perfect balance.
variation
You can change things up by using different fruits, such as blueberries or peaches, instead of strawberries. You can also add herbs like basil or mint for a unique twist on the flavor.
FAQs
1. Can I make Strawberry Lemon Shortcake in advance?
Yes, you can prepare the shortcakes ahead of time and store them. Just wait to assemble them with the strawberries and whipped cream until you’re ready to serve.
2. Is it possible to use frozen strawberries?
Yes, frozen strawberries can be used, but they will be softer. Make sure to thaw and drain excess liquid before using them.
3. Can I replace the milk in this recipe?
Yes, you can use almond milk, soy milk, or any other non-dairy milk as a substitute for regular milk.
Strawberry Lemon Shortcake
Ingredients
Method
- Preheat the oven to 425°F (220°C).
- In a bowl, combine flour, sugar, baking powder, and sea salt.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Stir in the milk and lemon zest until just combined.
- Turn the dough onto a floured surface and knead gently.
- Roll out to 1-inch thickness and cut into rounds.
- Place on a baking sheet and bake for 12-15 minutes until golden.
- In another bowl, mix sliced strawberries with lemon juice and sugar.
- Once the shortcakes are cool, slice them in half and layer with strawberries and whipped cream.
- Serve and enjoy!
