How to Make Fresh Strawberry Lemon Shortcake - A Step-by-Step Guide

Nothing says summer like the sweet and tangy combination of fresh strawberries and zesty lemon. This Fresh Strawberry Lemon Shortcake recipe is the perfect way to showcase these two seasonal favorites in a simple yet delicious dessert. Whether you're hosting a backyard barbecue or simply looking for a refreshing sweet treat, this recipe is sure to be a hit with family and friends.

What sets this shortcake apart from the traditional version is the addition of lemon zest and juice, whic...

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Ingredients

  • 1 ½ cups sliced fresh strawberries
  • 2 tablespoons white sugar
  • 1 cup all-purpose flour
  • 2 tablespoons white sugar
  • ¾ teaspoon baking powder
  • ⅛ teaspoon salt
  • 2 tablespoons butter
  • 3 tablespoons 2% milk
  • 1 egg yolk, beaten
  • ¾ teaspoon lemon zest
  • ¼ cup nonfat plain yogurt
  • ¼ cup reduced-fat sour cream
  • 1 tablespoon agave nectar
  • ½ teaspoon lemon zest
  • ⅓ cup heavy whipping cream
  • 1 teaspoon white sugar

Information

  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Additional Time: 15 mins
  • Total Time: 45 mins
  • Servings: 2
  • Yield: 2 servings

  • Combine strawberries and 2 tablespoons sugar in a bowl; cover and refrigerate until ready to serve.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Combine flour, 2 tablespoons sugar, baking powder, and salt in a bowl. Cut in butter with a knife or pastry blender until mixture resembles coarse crumbs. Whisk milk, egg yolk, and 3/4 teaspoon lemon zest in another bowl; stir into crumb mixture until dough is moistened. Turn dough out onto a lightly floured surface and knead 10 turns. Divide dough in half; pat or roll out into a 3/4-inch thick round. Transfer rounds to a baking sheet.
  • Bake in preheated oven until golden brown, 8 to 10 minutes. Remove to cool on a wire rack for 15 minutes. Split each shortcake in half horizontally.
  • Mix yogurt, sour cream, agave nectar, and 1/2 teaspoon lemon zest in a bowl; set aside. Beat whipping cream in another bowl until foamy. Add 1 teaspoon sugar, continuing to beat cream until stiff peaks form.
  • Arrange cake bottoms on dessert plates and evenly spread with yogurt mixture. Top each cake with 1/4 of the strawberries and 1/4 of the whipped cream. Place the cake tops over the whipped cream and cover with remaining strawberries and whipped cream.
  • Nutrition

    738 cal.

    • Total Fat: 34g
    • Saturated Fat: 20g
    • Cholesterol: 202mg
    • Sodium: 477mg
    • Total Carbohydrate: 99g
    • Dietary Fiber: 5g
    • Total Sugars: 44g
    • Protein: 13g
    • Vitamin C: 76mg
    • Calcium: 292mg
    • Iron: 4mg
    • Potassium: 454mg