Quick & Easy Lemon Strawberry Shortcake Recipe
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Experience the perfect blend of zesty lemon and sweet strawberries in this Lemon Strawberry Shortcake recipe. With fluffy, buttery biscuits as the base, topped with luscious strawberries and refreshing lemon whipped cream, this dessert is a delightful treat that captures the essence of sunny days and picnics in the park.
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I know that readers like to skip to the recipe card, but I recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions, to ensure that you have all the ingredients and equipment required and understand the steps and timings involved.
Lemon Strawberry Shortcake Recipe
Strawberry shortcake is an iconic and timeless dessert that embodies the essence of summertime.
Its versatility makes it suitable for a variety of occasions, making it a delightful treat to serve at any time.
We’ve added a citrusy twist to the classic recipe with the addition of lemon zest in the shortcakes, lemon juice in the macerated strawberries, and whipped cream flavored with lemon.
Whether you’re planning a casual picnic in the park, a lively barbecue with friends and family, a relaxed brunch gathering, or afternoon tea, this lemon strawberry shortcake recipe adds a touch of fun and festivity to the table.
Its luscious layers of fluffy homemade biscuits, sweetened strawberries, and billows of whipped cream make it a crowd-pleaser at baby showers and bridal showers, adding a touch of sweetness to these joyous celebrations.
Serving guests with allergies? Then Gluten Free Strawberry Shortcake is an option for them.
If you’re aiming for a more elegant affair, serve the strawberry shortcake on delicate china plates, allowing the dessert to take center stage at sophisticated dinner parties.
No matter the occasion, lemon strawberry shortcake remains a perfect go-to dessert during the summertime, delivering a burst of seasonal flavors and a refreshing sweetness that will leave your guests craving for more.
And for even more strawberry dessert goodness, turn your hand to making a Strawberry Swirl Cheesecake.
Ingredients & Equipment Used In This Recipe
While most ingredients can be bought in grocery stores, for your convenience, ingredients, and equipment needed for this recipe have been linked to Amazon, Amazon Fresh, or other stores if available online.
Ingredients Needed For Lemon Strawberry Shortcake
- Fresh Produce – Strawberries, Lemons
- Dairy – Heavy Whipping Cream (Double Cream)
- Pantry – Salt
- All-Purpose Flour – also known as Plain Flour.
- White Granulated Sugar
- Baking Powder
The complete list of ingredients with measurements is found on the recipe card at the end of this post.
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Equipment Needed For This Recipe
- Baking/Cookie Sheet
- Parchment Paper – also known as baking paper or greaseproof paper.
- Whisk
- Mixing Bowls
- Ice Cream Scoop – with a trigger button. The scoop helps to get even portions of shortcake dough.
- Sharp Knife
- Chopping/Cutting Board
- Electric Mixer – either a handheld or standing mixer.
- Rubber/Silicone Spatula
- Wire Cooling Rack
Recipes on The Purple Pumpkin Blog use cups and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog. I try to give American US customary, imperial, and metric measurements in my recipes. Please note, that you can mix cup measurements with weighted measures, but never mix US customary/imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, liters, etc.,).
More Recipes Using Strawberries
One of the hero ingredients in this dish is strawberries, so here are some more recipes using the same:
- Quick & Easy Strawberry Cupcakes for Summer
- Strawberry Lemonade Cupcakes with Strawberries & Cream Filling!
- Strawberry Caprese Skewers Appetizer
- Strawberry Feta Salad with Pecans and a Balsamic Glaze
- Frozen Strawberry Margaritas Are Perfect For Summer!
How Do I Make Lemon Strawberry Shortcake?
The printable recipe card with the full ingredients list and instructions can be found at the end of this post.
Step 1 – Preheat & Prep: Preheat your oven to 425°F/220°C/Gas 7. Line a large, rimmed baking sheet with parchment paper.
Step 2 – Make Dough: Place the flour, sugar, baking powder, salt, and lemon zest into a large bowl and whisk together. Pour in the whipping cream and stir with a spoon until a thick dough forms.
Step 3 – Bake Shortcakes: Using a large spoon or cookie scoop, scoop the shortcakes onto the prepared baking sheet. You should get 8 medium-sized shortcakes.
Bake for 15-17 minutes or until the shortcakes are golden brown on top.
Step 4 – Prepare Strawberries: While the shortcakes are baking, place the strawberries, sugar, and lemon juice into a medium bowl. Stir and leave to macerate.
Step 5 – Prepare Lemon Cream: Use an electric stand or handheld mixer to whip the cream, sugar, and lemon juice together until combined to soft peaks. Chill until ready to use.
Step 6 – Cool Shortcakes: Once the shortcakes are baked, remove them from the oven and transfer them to a wire rack to cool completely.
Step 7 – Build Shortcakes: When ready to serve, slice each shortcake in half. Place a spoonful of strawberries onto one half, followed by some lemon cream (you may have to re-whisk the cream).
Top with a little more cream and a whole strawberry. Serve and enjoy!
More Dessert Recipes
Looking for more desserts to make? Check these recipes out next:
- Mexican Sweet Corn Cake with Cinnamon Churro Icing
- Greek Baklava Recipe with Honey & Walnuts
- Chocolate Peanut Butter Brownies Recipe From Scratch
- Black Forest Pavlova
- Pineapple Upside Down Cake Fudge
Storing Leftovers & Freezing
The instructions are for storing and freezing the biscuits only.
The whipped cream and strawberries should last in the fridge for 1-2 days. Ideally, make these fresh when needed.
- Storing Leftovers:
- Cool the biscuits, transfer them to an airtight container, and store them in the pantry for 1-2 days, or in the fridge for up to 5-7 days.
- Freezing Instructions:
- Cool the biscuits completely and wrap them individually in a double layer of plastic wrap and a layer of foil to help prevent freezer burn and keep out unwanted freezer smells.
- You could also place the biscuits on a baking sheet on a flat surface in the freezer until frozen, then transfer them to a freezer bag or an airtight, freezer-safe container and place return to the freezer.
- Label with the name of the dish, thawing/reheating instructions, and the date to keep track of your food storage.
- Biscuits will last in the freezer for up to 3 months.
- To defrost the biscuits, unwrap them completely and place them on a plate, covered with paper towels, and thaw them for an hour or two at room temperature. Alternatively, place them in the fridge to thaw overnight (or at least 12 hours).
- Top with whipped cream and strawberries as in the recipe.
- With all leftovers, make sure the food looks and smells okay before consuming.
- Safe Minimum Internal Temperature Chart for Cooking
- You can always consult the Food Standards Agency in your country for the most up-to-date advice on storing and freezing foods: Food Standards Agency (UK) | Food Safety (USA).
Printable Lemon Strawberry Shortcake Recipe Card
To save ink, any demonstration photos on the recipe card do not print.
Lemon Strawberry Shortcake
Delight your taste buds with the perfect blend of tangy lemon and sweet strawberries in these irresistible Lemon Strawberry Shortcakes.
Ingredients
- 2 cups all-purpose (plain) flour
- 3 Tbsp granulated sugar
- 1 Tbsp baking powder
- ¼ tsp salt
- 1 tsp lemon zest
- 1½ cups heavy whipping cream (double cream)
- 6 cups strawberries, sliced
- 1 lemon, juiced
- 2 Tbsp sugar
Lemon Cream
- 1 cup heavy whipping cream, chilled
- 2 Tbsp sugar
- 2 tsp lemon juice
Instructions
- Preheat oven to 425°F/220°C/Gas 7. Line a large, rimmed baking sheet with parchment paper.
- Place the flour, sugar, baking powder, salt, and lemon zest into a large bowl and whisk together. Pour in the whipping cream and stir with a spoon until a thick dough forms.
- Using a large spoon or cookie scoop, scoop the shortcakes onto the prepared baking sheet. You should get 8 medium-sized shortcakes. Bake for 15-17 minutes or until the shortcakes are golden brown on top.
- While the shortcakes are baking, place the strawberries, sugar, and lemon juice into a medium bowl. Stir and leave to macerate.
- Use an electric stand or handheld mixer to whip the cream, sugar, and lemon juice together until combined to soft peaks. Chill until ready to use.
- Once the shortcakes are baked, remove them from the oven and transfer them to a wire rack to cool completely.
- When ready to serve, slice each shortcake in half. Place a spoonful of strawberries onto one half, followed by some lemon cream (you may have to re-whisk the cream). Top with a little more cream and a whole strawberry. Serve and enjoy!
Recommended Products
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 673Total Fat: 44gSaturated Fat: 28gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 135mgSodium: 376mgCarbohydrates: 64gFiber: 5gSugar: 27gProtein: 9g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Dinner Party Menu Suggestions
You’ve made the dessert, but what about the rest of the courses?
Here are additional recipes to create a menu for a dinner party or special meal:
- Appetizer: Grilled Prosciutto-Wrapped Asparagus Spears Appetizer
- Soup: Instant Pot Garden Vegetable Soup
- Salad: Fig and Roasted Fennel Salad with Lemon Tahini Dressing
- Main Dish: One-Pan Lemon Chicken with Summer Squash (Ready in 30 Minutes!)
- Side Dish: Polenta 3 Ways – Creamy, Grilled, and Fried
- Beverage: Passion Fruit Mango Mojito
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too.
This recipe features in Twinkl’s World Food Day and the Problem with Water.