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–+ servings

Lemon-Infused Strawberry Shortcake

This strawberry shortcake features tender, buttery biscuits infused with lemon zest and juice, layered with fresh strawberries that are lightly macerated with citrus. The dessert is finished with whipped cream, creating a light, airy texture and a vibrant, citrus-berry flavor profile. The final presentation showcases golden-brown shortcakes topped with bright, juicy fruit and fluffy cream.
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Course: Main Course
Cuisine: American
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Calories: 380kcal
Author: James Taylor
Servings: 6

Equipment

Ingredients

  • 2 cups all-purpose flour sifted
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter cut into small pieces
  • 1 cup heavy cream plus extra for serving
  • 1 teaspoon vanilla extract
  • 1 lemon lemon zest about 1 teaspoon
  • 2 tablespoons lemon juice
  • 1 pint strawberries hulled and sliced
  • 1-2 teaspoons honey or sugar to macerate strawberries, optional

Instructions

  • Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  • In a large mixing bowl, whisk together the sifted flour, sugar, baking powder, and salt to combine. This creates the dry base for your shortcakes.
  • Add the cold butter pieces to the flour mixture. Use a pastry cutter or fork to cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces.
  • Pour in the heavy cream, vanilla, lemon zest, and lemon juice. Gently fold the ingredients together with a spatula until just combined and a soft dough forms.
  • Turn the dough out onto a floured surface and gently knead it a few times until it comes together. Pat it into a 1-inch thick rectangle.
  • Use a biscuit cutter or a glass to cut out shortcake rounds and transfer them to the prepared baking sheet. Gather leftover dough, reshape, and cut additional rounds.
  • Bake the shortcakes in the preheated oven for 12-15 minutes, or until they are golden brown on top and slightly firm to the touch.
  • While the shortcakes are baking, prepare the strawberries. In a bowl, toss the sliced strawberries with honey or sugar and let them macerate for about 10 minutes until they release their juices.
  • In a separate bowl, whip the heavy cream with a little more vanilla until soft peaks form, feeling light and airy. Keep refrigerated until ready to assemble.
  • Once the shortcakes have cooled slightly, slice them in half horizontally. Spoon some strawberries onto the bottom half, add a dollop of whipped cream, then top with the other biscuit half.
  • Finish with more strawberries and a generous swirl of whipped cream on top. Serve immediately to enjoy the contrast of buttery biscuit, fresh fruit, and fluffy cream.

Notes

Ensure to chill the cream well before whipping for best results. Adjust sweetness of strawberries to taste. Lemon zest and juice add a brightness that elevates the flavor profile. Use fresh, ripe strawberries for maximum sweetness.

Nutrition

Calories: 380kcal | Carbohydrates: 45g | Protein: 6g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 55mg | Sodium: 200mg | Potassium: 210mg | Sugar: 22g | Vitamin C: 60mg | Calcium: 70mg | Iron: 2mg