Strawberry lemon shortcake is a delightful twist on the classic dessert that brings a bright, tangy flavor to your table. This recipe is perfect for sunny summer picnics, family gatherings, or simply treating yourself on a cozy afternoon. The best part? It’s incredibly easy to make, ensuring you can whip it up quickly for any occasion while still impressing your guests. Let me share with you why this dessert has become a staple in my kitchen and how it can brighten your day too!
Why you’ll love this dish
There are so many reasons to try making strawberry lemon shortcake at home. First, it’s a vibrant and refreshing dessert that perfectly showcases seasonal strawberries alongside the cheerful zing of lemon. The combination of sweet and tart flavors makes it not just tasty but a real showstopper for any dessert table.
Whether you’re celebrating a holiday, hosting a summer barbecue, or looking for a fun cooking project with the kids, this recipe checks all the boxes. Plus, it’s made from simple ingredients you likely have on hand, making it a budget-friendly option.
"I made this strawberry lemon shortcake for a family gathering, and everyone raved about it! It’s light, refreshing, and the perfect ending to our meal." – Maria H.
Preparing Strawberry Lemon Shortcake
Making this delicious dessert is straightforward and enjoyable! The process involves blending dry ingredients, cutting in cold butter, and folding in the wet ingredients – a rewarding experience for both novice and seasoned bakers. In just a few simple steps, you’ll have a warm, golden shortcake ready to be topped with juicy strawberries and a dollop of whipped cream.
What you’ll need
Gather these items for a delicious strawberry lemon shortcake:
- 1 1/2 cups all-purpose flour
- 1/4 cup sugar
- 1 tsp baking powder
- 1/4 tsp sea salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup milk
- 1 tsp lemon zest
- 1 cup strawberries, sliced
- 1/4 cup lemon juice
- 2 tbsp sugar
- 1/2 cup whipped cream (optional, for dollop)
Feel free to substitute buttermilk for milk for a richer flavor or use coconut whipped cream for a dairy-free option!
Directions to follow
- Preheat your oven to 425°F (220°C).
- In a mixing bowl, combine the flour, sugar, baking powder, and sea salt.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Next, stir in the milk and lemon zest until just combined.
- Spread the batter into a greased baking dish and bake for about 15-20 minutes, or until it turns golden brown.
- While the shortcake is baking, toss the sliced strawberries in a bowl with lemon juice and sugar to macerate.
- Once baked, allow the shortcake to cool slightly, then cut it into squares.
- Serve topped with the macerated strawberries and a dollop of whipped cream if desired.
Best ways to enjoy it
Serving strawberry lemon shortcake is all about the presentation! For an elevated touch, arrange the cut shortcake on a decorative plate, spoon the strawberries artfully on top, and finish with a generous dollop of whipped cream. You can also sprinkle some extra lemon zest over the top for a pop of color and flavor.
Pair it with a refreshing mint tea or a glass of sweet iced lemonade for a perfect summertime treat!
Storage and reheating tips
To keep your strawberry lemon shortcake fresh, store any leftovers in an airtight container at room temperature for up to two days. If you want to preserve it for longer, you can refrigerate it for up to a week. When reheating, pop it in the oven briefly to re-crisp the edges or enjoy it cold.
Pro chef tips
For the best results, always use cold butter when making your shortcake. This ensures a flaky texture that is key to a perfect dessert. Consider experimenting with flavored extracts, such as vanilla or almond, to add an interesting twist to the batter.
Creative twists
Feel free to mix up the flavors! Instead of strawberries, try adding other berries like blueberries or raspberries. For an indulgent touch, drizzle some chocolate sauce over the top or sprinkle toasted nuts for added crunch.
Common questions
How long does it take to prepare?
The total time from start to finish for this recipe is about 30-40 minutes.
Can I make it ahead of time?
Absolutely! You can bake the shortcake a day in advance; just store it wrapped in plastic wrap at room temperature. Add the strawberries and whipped cream right before serving.
What if I don’t have strawberries?
No worries! You can substitute with any other fresh berries or even peaches for a different yet delicious version.
Now, roll up your sleeves and get ready to bake a strawberry lemon shortcake that’s sure to impress everyone who tastes it! Enjoy the delightful balance of flavors and the soft, fluffy texture that makes this dessert a must-try.
Print
Strawberry Lemon Shortcake
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delightful twist on the classic dessert, strawberry lemon shortcake brings bright, tangy flavors to your table, perfect for any sunny occasion.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/4 cup sugar
- 1 tsp baking powder
- 1/4 tsp sea salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup milk
- 1 tsp lemon zest
- 1 cup strawberries, sliced
- 1/4 cup lemon juice
- 2 tbsp sugar
- 1/2 cup whipped cream (optional, for dollop)
Instructions
- Preheat your oven to 425°F (220°C).
- In a mixing bowl, combine the flour, sugar, baking powder, and sea salt.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Next, stir in the milk and lemon zest until just combined.
- Spread the batter into a greased baking dish and bake for about 15-20 minutes, or until it turns golden brown.
- While the shortcake is baking, toss the sliced strawberries in a bowl with lemon juice and sugar to macerate.
- Once baked, allow the shortcake to cool slightly, then cut it into squares.
- Serve topped with the macerated strawberries and a dollop of whipped cream if desired.
Notes
For a richer flavor, feel free to substitute buttermilk for milk. Use coconut whipped cream for a dairy-free option.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 18g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg
Keywords: strawberry, lemon, shortcake, dessert, summer