Lemon Strawberry Shortcake Recipe

Lemon strawberry shortcake is a delightful variation of the classic shortcake dessert, combining the brightness of lemon with the sweetness of fresh strawberries. This dessert is light, airy, and packed with vibrant flavors, making it perfect for spring and summer gatherings, afternoon tea, or a special treat for your loved ones.

In this article, you’ll discover the step-by-step process for making buttery shortcakes, juicy macerated strawberries, and a luscious lemon whipped cream. Whether you’re an experienced baker or a beginner, this recipe is easy to follow and guaranteed to impress!

Why You’ll Love This Lemon Strawberry Shortcake

• Zesty Lemon Flavor: The addition of lemon zest and juice brings a fresh, citrusy twist to the traditional shortcake.
• Flaky, Buttery Shortcakes: These homemade shortcakes are tender, golden, and slightly crisp on the outside.
• Juicy, Sweet Strawberries: Fresh strawberries are macerated with sugar and lemon juice, enhancing their natural sweetness.
• Refreshing Lemon Whipped Cream: Light and airy whipped cream with a hint of lemon zest adds the perfect finishing touch.
• Perfect for Any Occasion: Whether for a summer picnic, holiday dessert, or a casual family treat, this dessert is always a hit.

Ingredients You’ll Need

For the Shortcakes:

• 2 cups all-purpose flour
• ¼ cup granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, cold and cut into small cubes
• ⅔ cup heavy cream (plus extra for brushing)
• 1 large egg
• Zest of 1 lemon

For the Strawberry Filling:

• 2 pounds fresh strawberries, hulled and sliced
• ¼ cup granulated sugar
• 1 teaspoon lemon juice

For the Lemon Whipped Cream:

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• 1 tablespoon lemon juice

Step-by-Step Instructions

Step 1: Macerate the Strawberries

Macerating strawberries helps release their natural juices, creating a syrupy, flavorful filling.

1. In a medium bowl, combine the sliced strawberries, ¼ cup sugar, and 1 teaspoon lemon juice.
2. Toss well and let the mixture sit for 15-30 minutes, stirring occasionally.
3. The strawberries will soften and develop a sweet, tangy syrup.

Step 2: Make the Shortcakes

1. Preheat the Oven
   • Set your oven to 400°F (200°C).
   • Line a baking sheet with parchment paper.
2. Prepare the Dry Ingredients
   • In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Cut in the Butter
   • Add the cold butter cubes to the dry ingredients.
   • Use a pastry cutter or your hands to blend the butter into the flour until the mixture resembles coarse crumbs.
4. Mix the Wet Ingredients
   • In a small bowl, whisk together heavy cream, egg, and lemon zest.
   • Pour the wet ingredients into the dry mixture and stir gently until just combined (don’t overmix!).
5. Shape the Shortcakes
   • Turn the dough onto a lightly floured surface.
   • Gently pat it into a 1-inch thick rectangle.
   • Use a biscuit cutter or a glass to cut out rounds.
6. Bake the Shortcakes
   • Place the shortcake rounds on the prepared baking sheet.
   • Brush the tops with a little extra heavy cream for a golden finish.
   • Bake for 12-15 minutes, until golden brown.
   • Let the shortcakes cool slightly on a wire rack.

Step 3: Prepare the Lemon Whipped Cream

1. In a large mixing bowl, beat together heavy whipping cream, powdered sugar, vanilla extract, lemon zest, and lemon juice.
2. Use a hand mixer or stand mixer and beat on medium-high speed until soft peaks form.
3. Be careful not to overbeat—stop once the cream holds its shape but is still light and fluffy.

Step 4: Assemble the Shortcakes

1. Slice the Shortcakes
   • Once cooled, slice each shortcake in half horizontally.
2. Layer the Filling
   • Spoon a generous amount of macerated strawberries onto the bottom half of the shortcake.
   • Add a dollop of lemon whipped cream on top.
3. Top with the Second Half
   • Place the other half of the shortcake on top, slightly askew to show the layers.
   • Garnish with extra whipped cream and strawberries if desired.

Tips for the Best Lemon Strawberry Shortcake

1. Use Cold Butter: Keeping the butter cold ensures flaky, tender shortcakes.
2. Don’t Overmix the Dough: Stir just until combined—overworking can make the shortcakes dense.
3. Macerate the Strawberries: Letting them sit in sugar and lemon juice enhances their natural juices.
4. Chill the Whipped Cream Bowl: For the best texture, chill your mixing bowl and beaters before whipping cream.
5. Add More Lemon Flavor: If you love citrus, add extra lemon zest to the whipped cream or shortcake dough.

Serving Suggestions

This lemon strawberry shortcake is a showstopper on its own, but you can elevate it even further with these serving ideas:

• Dust with Powdered Sugar: A light dusting adds an elegant touch.
• Drizzle with Honey or Strawberry Syrup: For added sweetness.
• Top with Fresh Mint: Adds a refreshing pop of color and flavor.
• Pair with Vanilla Ice Cream: For an indulgent treat.

Make-Ahead and Storage Tips

• Shortcakes: Bake the shortcakes in advance and store them in an airtight container at room temperature for up to 2 days.
• Strawberries: Macerated strawberries can be refrigerated for up to 24 hours.
• Whipped Cream: Freshly whipped cream is best used immediately but can be stored in the fridge for up to 24 hours.
• Reheating: If desired, warm the shortcakes in the oven at 300°F (150°C) for 5 minutes before serving.

Frequently Asked Questions

1. Can I Use Frozen Strawberries?

Yes, but fresh strawberries work best. If using frozen, let them thaw and drain excess liquid before macerating.

2. Can I Substitute Heavy Cream in the Shortcake Dough?

Yes, you can use buttermilk for extra tenderness or whole milk, but heavy cream yields the richest flavor.

3. How Can I Make This Recipe Gluten-Free?

Simply swap the all-purpose flour for a 1:1 gluten-free flour blend.

4. Can I Use Store-Bought Whipped Cream?

Yes, but homemade lemon whipped cream provides the best flavor and texture.

Conclusion

Lemon strawberry shortcake is the perfect dessert for any occasion. With buttery shortcakes, juicy macerated strawberries, and tangy lemon whipped cream, every bite is a burst of fresh, vibrant flavor.

This easy-to-follow recipe guarantees a light, fluffy, and utterly delicious shortcake that will impress your family and friends. Try it today, and enjoy a citrusy twist on a beloved classic! 🍋🍓

Lemon Strawberry Shortcake Recipe

This Lemon Strawberry Shortcake is a refreshing twist on the classic dessert, featuring sweet and tangy lemon flavor combined with ripe, juicy strawberries. Perfect for any occasion, the buttery shortcakes are light and fluffy, while the lemon-infused whipped cream adds a zesty freshness.

Print Recipe Pin Recipe

Course Dessert

Cuisine American

Equipment

• Mixing Bowls
• Whisk
• Hand mixer or stand mixer
• Baking sheet
• Parchment paper
• Knife
• Large spoon
• Cooling rack
• Measuring Cups and Spoons
• Zester (for lemon zest)

Ingredients

  

• For the Shortcakes:
• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter cold and cut into small cubes
• 2/3 cup heavy cream plus extra for brushing
• 1 large egg
• Zest of 1 lemon
• For the Strawberry Filling:
• 2 pounds fresh strawberries hulled and sliced
• 1/4 cup granulated sugar
• 1 teaspoon lemon juice
• For the Lemon Whipped Cream:
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• 1 tablespoon lemon juice

Instructions

 

• In a medium bowl, toss the sliced strawberries with 1/4 cup sugar and 1 teaspoon lemon juice. Set aside for 15-30 minutes to allow the strawberries to macerate and release their juices.
• Make the Shortcakes:
• Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
• In a large bowl, whisk together the flour, sugar, baking powder, and salt.
• Add the cold butter cubes into the dry ingredients. Use a pastry cutter or your hands to cut the butter into the flour until the mixture resembles coarse crumbs.
• In a separate small bowl, whisk together the heavy cream, egg, and lemon zest.
• Pour the cream mixture into the dry ingredients and stir until just combined. Be careful not to overmix.
• Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick rectangle. Using a biscuit cutter or a glass, cut out rounds of dough and place them on the prepared baking sheet.
• Brush the tops of the shortcakes with a little extra cream.
• Bake for 12-15 minutes or until golden brown. Allow the shortcakes to cool slightly on a wire rack.
• Make the Lemon Whipped Cream:
• In a large mixing bowl, beat the heavy cream, powdered sugar, vanilla extract, lemon zest, and lemon juice using a hand mixer or stand mixer on medium-high speed until soft peaks form.
• Be careful not to overbeat, as it can turn into butter.
• Assemble the Shortcakes:
• Slice each shortcake in half horizontally.
• Spoon a generous amount of the macerated strawberries onto the bottom half of each shortcake.
• Add a dollop of the lemon whipped cream over the strawberries, and top with the other half of the shortcake.
• Garnish with additional whipped cream and strawberries as desired.

Video

Notes

Make sure your butter is very cold when preparing the shortcakes. This helps create a flakier, more tender texture.
For an extra zesty flavor, add a little extra lemon zest to the whipped cream.
You can make the shortcakes ahead of time and store them in an airtight container. Reheat them before serving if desired.
If you want to make the whipped cream lighter, you can fold in a small amount of mascarpone or cream cheese.

Keyword Lemon Strawberry Shortcake