Strawberry Lemon Shortcake
A delightful dessert combining sweet strawberries and tangy lemon in a light, fluffy shortcake, perfect for summer gatherings.
Ingredients
For the Shortcake
- 1.5 cups all-purpose flour
- 0.25 cups sugar
- 1 tsp baking powder
- 0.25 tsp sea salt
- 0.5 cups unsalted butter, cold and cubed Ensure the butter is very cold for flaky texture.
- 0.5 cups milk
- 1 tsp lemon zest For a stronger lemon flavor, use fresh lemon juice instead of bottled.
For the Topping
- 1 cup strawberries, sliced Can substitute with other berries like blueberries or raspberries.
- 0.25 cups lemon juice
- 2 tbsp sugar Adjust sweetness according to preference.
- 0.5 cups whipped cream Optional for a dollop.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a bowl, mix together the flour, sugar, baking powder, and sea salt.
- Cut in the cold butter until the mixture looks like coarse crumbs.
- Stir in the milk and lemon zest until just combined.
- Turn the dough onto a floured surface and knead gently.
- Roll out the dough and cut it into rounds.
- Bake for 12-15 minutes or until golden brown.
Assembly
- For the topping, mix the sliced strawberries, lemon juice, and sugar in a bowl.
- To assemble, layer the shortcake with strawberries and add a dollop of whipped cream if you like.
Notes
To store leftover shortcake, keep the layers and topping separate. Store shortcake at room temperature for up to 2 days and strawberries in the fridge for up to 3 days. Reassemble when ready to enjoy.