5.0 from 9 votes
Easy Strawberry Lemon Shortcake
The lemon in this Lemon Strawberry Shortcake adds so much amazing tartness to this delicious classic dessert! Nothing provides more fresh spring zing than lemon zest with sweet strawberries on crumbly morsels of shortcake, all with fresh whipped cream on top. I LOVE the mix of sweet and citrus. Tender shortcake is ready FAST because they are baked in a pan and not individually.
Prep Time
10 mins
Cook Time
10 mins
Cooling Time
10 mins
Total Time
38 mins
Servings: 6 Servings
Calories: 761 kcal
Course:
Dessert
Cuisine:
American
Ingredients
For the strawberry topping:
- 4 cups strawberries hulled and sliced
- 1/2 cup sugar
- 1-3 teaspoons lemon zest
For the shortcake:
- 2 cups all purpose flour spooned and leveled
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- Zest from 1 lemon
- 1 & 1/4 cups heavy cream
- 1/4 cup lemon juice fresh
For the Lemon Whipped Cream:
- 2 cups heavy whipping cream cold
- 1/4 cup granulated sugar
- 2 tablespoons lemon zest
- 4 teaspoons lemon juice fresh
Instructions
- Preheat your oven to 400 F. If there is room in your fridge or freezer, chill your stand mixer bowl or another large bowl, and the beaters you will use to whip the cream later. (don't fret too much if you don't have room.)
- In a medium bowl, sprinkle the sliced strawberries with 1/2 cup sugar and 1 teaspoon (or more) lemon zest. Mix and refrigerate while you prepare the shortcake.
- In another medium bowl, whisk together flour, 1/4 cup sugar, baking powder, salt, and lemon zest. Use a fork to stir in the cream--do not over mix. While there are still some flour-y spots, add the 1/4 lemon juice. Continue to combine until it has just come together, just a few turns.
- Grease an 8x8 inch baking dish with nonstick spray. Spread the batter into the pan.
- Bake at 400 F for about 18-20 minutes, until golden brown around the edges and a toothpick comes out clean. Let cool for 10 minutes.
- Carefully lift the shortcake from the pan and let sit on a wire rack to cool some more.
- Cut the shortcake into 6 pieces and then split each piece in half horizontally. (You can use a biscuit cutter if you want to do circles.)
- Make the lemon whipped cream. Take your empty mixing bowl out of the fridge. Add the heavy cream and beat on high. Gradually add in the sugar, lemon zest, and lemon juice. Continue to beat on high until stiff peaks form.
- To assemble, place the bottom half of a shortcake on a plate. Top with strawberry topping, lemon whipped cream, and then the other half of the shortcake. Top with more whipped cream. Enjoy!
Cup of Yum
Nutrition Information
Serving
1slice
Calories
761kcal
(38%)
Carbohydrates
78g
(26%)
Protein
8g
(16%)
Fat
48g
(74%)
Saturated Fat
30g
(150%)
Polyunsaturated Fat
2g
Monounsaturated Fat
14g
Cholesterol
177mg
(59%)
Potassium
307mg
(9%)
Fiber
3g
(12%)
Sugar
39g
(78%)
Vitamin A
1909IU
(38%)
Vitamin C
65mg
(72%)
Calcium
227mg
(23%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 761
% Daily Value*
| Serving | 1slice | |
| Calories | 761kcal | 38% |
| Carbohydrates | 78g | 26% |
| Protein | 8g | 16% |
| Fat | 48g | 74% |
| Saturated Fat | 30g | 150% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 14g | 70% |
| Cholesterol | 177mg | 59% |
| Potassium | 307mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 39g | 78% |
| Vitamin A | 1909IU | 38% |
| Vitamin C | 65mg | 72% |
| Calcium | 227mg | 23% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.