A delightful twist on the classic dessert, strawberry lemon shortcake brings bright, tangy flavors to your table, perfect for any sunny occasion.

Scale

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.

For a richer flavor, feel free to substitute buttermilk for milk. Use coconut whipped cream for a dairy-free option.

Keywords: strawberry, lemon, shortcake, dessert, summer