There’s just something magical about strawberries and lemon shortcake, isn’t there? Picture this: it’s a warm spring day, and I’m sitting on my back porch, a gentle breeze teasing the leaves of nearby trees. My favorite dessert, a strawberry lemon shortcake, is perched nicely on my plate. The first bite delivers a delightful punch of sweet berries, followed by the zesty brightness of lemon. Every bite takes me back to summer picnics as a child when my grandmother would whip up her famous shortcake, leaving us all begging for seconds. It’s a nostalgic dessert that never fails to bring a smile!
This recipe is unique because it combines the freshness of strawberries with a light lemon flavor, creating an irresistible treat that’s perfect for any occasion—whether it’s a summer BBQ, a picnic with friends, or simply a sweet indulgence after dinner. Trust me, once you toss these luscious layers together, you won’t be able to stop at just one serving!
What’s in Strawberries and Lemon Shortcake?
Strawberries: The star of our dessert! Fresh, ripe strawberries are sweet, juicy, and packed with flavor. If you can get them from a local farmer’s market, do it! The taste is unbeatable.
Lemon Zest and Juice: This is where we get that refreshing zing! Zest brings out the oils in the skin, adding flavor, while the juice adds just the right amount of tartness.
Sugar: Just a little sprinkle to sweeten things up! I prefer to use granulated sugar for the strawberry topping, but you can also experiment with brown sugar for a deeper flavor.
All-Purpose Flour: The foundation of our shortcake! Consider using a bit of almond flour for a nutty flavor if you’re feeling adventurous.
Baking Powder: This little guy is essential to make our shortcakes fluffy. Don’t skip it or you’ll end up with hockey pucks instead of delightful cakes.
Butter: Because everything is better with butter! Use unsalted for better control of the sweetness.
Milk: This adds moisture and richness to our shortcake mix. I prefer whole milk, but you can easily swap it with any plant-based milk if you’re dairy-free.
Whipped Cream: The crowning glory! Light and fluffy, whipped cream complements the tartness of the lemon and sweetness of the strawberries beautifully.
Is Strawberries and Lemon Shortcake Good for You?
Now, let’s talk about health! First off, while this delightful dessert isn’t exactly a health food, it does have some redeeming qualities.
Strawberries: Loaded with vitamins C and A, fiber, and antioxidants, strawberries are a wonderful addition to your diet! They can help boost your immune system and keep your heart healthy.
Lemon: Full of vitamin C, lemon helps to cleanse the body and adds a refreshing flavor to our dessert. It’s great for hydration and digestion.
The main downside? Well, sugar and butter are definitely present, so moderation is key. Enjoying this shortcake as an occasional treat is a great way to indulge without going overboard.
Ingredients List
– 1 pound fresh strawberries, hulled and sliced
– 1/4 cup granulated sugar (for strawberries)
– Zest and juice of 1 large lemon
– 2 cups all-purpose flour
– 1 tablespoon baking powder
– 1/2 cup unsalted butter, cold and cubed
– 1/4 cup granulated sugar (for shortcake)
– 1 cup milk
– Whipped cream for serving
Servings: Approximately 6-8 servings.
How to Make Strawberries and Lemon Shortcake?
1. Start by preparing the strawberries. In a bowl, mix the sliced strawberries with 1/4 cup of sugar and a splash of lemon juice. Let them sit for about 30 minutes until they become syrupy.
2. Preheat the oven to 425°F (220°C). Prepare a baking sheet with parchment paper.
3. In a large mixing bowl, combine the flour, 1/4 cup sugar, and baking powder. Using a pastry cutter or your fingers, cut in the cold butter until the mixture resembles coarse crumbs.
4. Stir in the milk until the dough comes together. Be careful not to over-mix; we want tender biscuits!
5. Turn the dough out onto a floured surface and gently roll it out to about an inch thick. Cut out your desired shapes using a biscuit cutter, and place them on the prepared baking sheet.
6. Bake for about 15-20 minutes, or until golden brown. Let cool slightly on a wire rack.
7. Assemble your shortcake: Slice the shortcakes in half, layer them with strawberries and their juices, and top with a generous dollop of whipped cream. Yum!
Sweet Suggestions and Variations
This recipe is so versatile! You could switch out strawberries for other berries like raspberries or blueberries if you’re feeling fancy. Want an added kick? A splash of vanilla extract in the whipped cream can elevate the flavor even more!
Also, if you’re looking for a healthier twist, consider substituting some of the sugar with honey or maple syrup. And let’s not forget about serving suggestions—this dessert pairs wonderfully with a cup of tea or a robust coffee for a little afternoon pick-me-up.
I really hope you give this Strawberries and Lemon Shortcake a try! It’s a delightful adventure of flavors and a wonderful way to celebrate the joys of fresh fruits and baking. Let me know how it turns out for you, and feel free to share any little twists you add to the recipe! Happy baking!