Lemon Strawberry Shortcake
Delight your taste buds with the perfect blend of tangy lemon and sweet strawberries in these irresistible Lemon Strawberry Shortcakes.
Servings 4
Calories 673kcal
Equipment
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!
Nutrition
Serving: 1 | Calories: 673kcal | Carbohydrates: 64g | Protein: 9g | Fat: 44g | Saturated Fat: 28g | Polyunsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 376mg | Fiber: 5g | Sugar: 27g