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Strawberry Lemon Shortcake

A delightful treat combining sweet strawberries and tangy lemon zest, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Shortcake Base
  • 1.5 cups all-purpose flour
  • 0.25 cups sugar
  • 1 tsp baking powder
  • 0.25 tsp sea salt
  • 0.5 cups unsalted butter, cold and cubed Use cold butter for flakier texture.
  • 0.5 cups milk Can substitute with non-dairy milk.
  • 1 tsp lemon zest
Strawberry Filling
  • 1 cups strawberries, sliced Adjust sugar based on sweetness.
  • 0.25 cups lemon juice
  • 2 tbsp sugar
Topping
  • 0.5 cups whipped cream (optional) For dollop on top.

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. In a bowl, combine flour, sugar, baking powder, and sea salt.
  3. Cut in the cold butter until the mixture resembles coarse crumbs.
  4. Stir in the milk and lemon zest until just combined.
  5. Turn the dough onto a floured surface and knead gently.
  6. Roll out to 1-inch thickness and cut into rounds.
Baking
  1. Place on a baking sheet and bake for 12-15 minutes until golden.
Assembly
  1. In another bowl, mix sliced strawberries with lemon juice and sugar.
  2. Once the shortcakes are cool, slice them in half and layer with strawberries and whipped cream.
  3. Serve and enjoy!

Notes

Store leftover shortcakes in an airtight container at room temperature for up to two days. Keep strawberries in the fridge until ready to serve.