Best Lemon Strawberry Shortcake Recipes

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STRAWBERRY LEMON SHORTCAKE



Strawberry Lemon Shortcake image

I love a good strawberry shortcake, but this recipe is my favorite by far. The citrus zest in the dough adds a refreshing zip to the sweet dessert. -Nancy Hooper, Glen Burnie, Maryland

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 4 servings.

Number Of Ingredients 16

1 tablespoon butter, softened
1/4 teaspoon grated lemon zest
1-1/2 cups sliced fresh strawberries
2 tablespoons sugar
SHORTCAKES:
1 cup all-purpose flour
3 tablespoons sugar
1 teaspoon baking powder
3/4 teaspoon grated lemon zest
1/8 teaspoon salt
3 tablespoons cold butter, cubed
1/3 cup 2% milk
1 large egg yolk
WHIPPED CREAM:
1/3 cup heavy whipping cream
1 teaspoon sugar

Steps:

  • Preheat oven to 450°. In a small bowl, mix softened butter and lemon zest until blended. In another bowl, toss strawberries with sugar; let stand while preparing shortcakes., In a large bowl, whisk flour, sugar, baking powder, lemon zest and salt; cut in cold butter until mixture resembles coarse crumbs. In another bowl, whisk milk and egg yolk until blended; add to flour mixture, stirring with a fork just until moistened. , Turn dough onto a lightly floured surface; knead gently 4-5 times. Divide dough into 4 portions; pat each into a 3/4-in.-thick circle. Place 2 in. apart on a parchment-lined baking sheet. Bake 8-10 minutes or until golden brown. Remove from pan to a wire rack. , Meanwhile, in a small bowl, beat cream until it begins to thicken. Add sugar; beat until soft peaks form., To serve, split shortcakes in half. Top bottoms with whipped cream and strawberries. Spread tops with lemon-butter mixture; place over strawberries.

Nutrition Facts : Calories 394 calories, Fat 21g fat (13g saturated fat), Cholesterol 106mg cholesterol, Sodium 286mg sodium, Carbohydrate 47g carbohydrate (21g sugars, Fiber 2g fiber), Protein 6g protein.

STRAWBERRY SHORTCAKE WITH LEMON-PEPPER SYRUP



Strawberry Shortcake with Lemon-Pepper Syrup image

Here's a take on the perfect summer birthday cake: a buttery, vanilla-scented spongecake doused with ripe strawberries and fresh whipped cream, gilded with a spicy-tart syrup to cut the sweetness. After the cake cools, you'll cut it into two layers and put them back together with the sliced strawberries, which have been resting in some sugar and lemon zest, your whipped cream and the lemon-pepper syrup. Then top the whole thing with more whipped cream and serve it up. It's a couple of hours of your time, resulting in a treat appropriate to welcome anyone's next trip around the sun.

Provided by Melissa Clark

Categories     dessert

Time 1h30m

Yield One 9-inch cake (8 servings)

Number Of Ingredients 15

2 tablespoons unsalted butter, melted, more for greasing pan
2 quarts strawberries (about 2 pounds)
25 grams superfine sugar (about 2 tablespoons)
1 lemon, zested
155 grams all-purpose flour (about 1 1/4 cups)
4 grams baking powder (about 1 1/4 teaspoons)
3 grams salt (about 1/2 teaspoon)
2 large eggs
1 large egg white
330 grams granulated sugar (about 1 3/4 cups)
1/3 cup whole milk, warmed
2 teaspoons vanilla extract
1/8 teaspoon finely ground black pepper
2 cups heavy whipping cream
1 teaspoon vanilla extract

Steps:

  • Heat oven to 350 degrees. Grease a 9-inch round cake pan with butter or cooking spray. Line with baking paper and grease the parchment.
  • Cut off tops of strawberries and thinly slice half of them, leaving remaining berries whole. Mix sliced strawberries with superfine sugar and half the lemon zest. Set aside.
  • In a small bowl, whisk together flour, baking powder and salt. In the bowl of an electric mixer fitted with the whisk attachment, whip eggs and egg white on high speed until frothy, about 30 seconds. Gradually pour in 230 grams (1 1/4 cups) granulated sugar and whip on high speed until mixture is a pale yellow color and has thickened enough to mound onto itself when beater is lifted, 1 to 3 minutes.
  • Using a rubber spatula, gently and patiently fold flour mixture into egg mixture. Fold in milk, vanilla and butter until completely combined.
  • Gently pour batter into prepared pan and bake until golden brown and firm to the touch, 30 to 35 minutes. Let cool 10 minutes in pan. Invert cake onto a cooling rack and peel off baking paper. Let cool completely.
  • Meanwhile, in a small pot, whisk together remaining 100 grams ( 1/2 cup) granulated sugar, 1/4 cup water and the pepper. Simmer on medium heat until sugar is dissolved and mixture has reduced by half, about 5 minutes. Remove from heat and stir in remaining lemon zest.
  • Whip heavy cream and vanilla until soft peaks form.
  • Using a serrated knife, horizontally slice cake in half. Generously brush each cut side with lemon-pepper syrup. Transfer the bottom half to a cake plate, cut side up, and spoon sliced strawberries and any juices over it. Spread half the whipped cream over sliced strawberries and gently place the other cake half on top. Spread remaining whipped cream over top and sides of cake (or mound it all on the top). Garnish with whole strawberries and drizzle with more lemon-pepper syrup for serving.

Nutrition Facts : @context http, Calories 555, UnsaturatedFat 9 grams, Carbohydrate 74 grams, Fat 27 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 16 grams, Sodium 256 milligrams, Sugar 56 grams, TransFat 0 grams

FRESH STRAWBERRY LEMON SHORTCAKE



Fresh Strawberry Lemon Shortcake image

Lemon zest and yogurt bring out the sweet flavors of this fresh strawberry shortcake.

Provided by fioremarie

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 45m

Yield 2

Number Of Ingredients 16

1 ½ cups sliced fresh strawberries
2 tablespoons white sugar
1 cup all-purpose flour
2 tablespoons white sugar
¾ teaspoon baking powder
⅛ teaspoon salt
2 tablespoons butter
3 tablespoons 2% milk
1 egg yolk, beaten
¾ teaspoon lemon zest
¼ cup nonfat plain yogurt
¼ cup reduced-fat sour cream
1 tablespoon agave nectar
½ teaspoon lemon zest
⅓ cup heavy whipping cream
1 teaspoon white sugar

Steps:

  • Combine strawberries and 2 tablespoons sugar in a bowl; cover and refrigerate until ready to serve.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Combine flour, 2 tablespoons sugar, baking powder, and salt in a bowl. Cut in butter with a knife or pastry blender until mixture resembles coarse crumbs. Whisk milk, egg yolk, and 3/4 teaspoon lemon zest in another bowl; stir into crumb mixture until dough is moistened. Turn dough out onto a lightly floured surface and knead 10 turns. Divide dough in half; pat or roll out into a 3/4-inch thick round. Transfer rounds to a baking sheet.
  • Bake in preheated oven until golden brown, 8 to 10 minutes. Remove to cool on a wire rack for 15 minutes. Split each shortcake in half horizontally.
  • Mix yogurt, sour cream, agave nectar, and 1/2 teaspoon lemon zest in a bowl; set aside. Beat whipping cream in another bowl until foamy. Add 1 teaspoon sugar, continuing to beat cream until stiff peaks form.
  • Arrange cake bottoms on dessert plates and evenly spread with yogurt mixture. Top each cake with 1/4 of the strawberries and 1/4 of the whipped cream. Place the cake tops over the whipped cream and cover with remaining strawberries and whipped cream.

Nutrition Facts : Calories 738.1 calories, Carbohydrate 99.1 g, Cholesterol 201.5 mg, Fat 33.5 g, Fiber 4.8 g, Protein 13 g, SaturatedFat 19.9 g, Sodium 477 mg, Sugar 44.4 g

GRILLED STRAWBERRY SHORTCAKE WITH LEMON CREAM



Grilled Strawberry Shortcake with Lemon Cream image

Provided by Kelsey Nixon

Categories     dessert

Time 1h

Yield 4 servings

Number Of Ingredients 9

1/2 cup heavy cream
3 tablespoons powdered sugar
1/4 teaspoon vanilla extract
Zest of 1/2 lemon
1/2 cup sour cream
16 large strawberries, from a 1-pound package, hulled
3/4 cups powdered sugar
1/4 cup lemon juice
1 store-bought pound cake, sliced into 1/2-inch slices

Steps:

  • Preheat a grill to medium-high heat.
  • For the lemon cream: Beat the cream, sugar, vanilla and lemon zest in a mixing bowl until soft peaks form. Add the sour cream and then hand whisk until slightly more thickened. Place in a 1-gallon resealable bag, chill and set aside. This can be made ahead of time and kept well chilled until ready to use.
  • For the shortcake and glaze: Slide 4 strawberries onto each skewer. Mix together the sugar and lemon juice in a small bowl.
  • Grill the cake slices using tongs until grill marks appear, 30 seconds to 1 minute. Follow by grilling the strawberries, flipping once, until grill marks appear, about 3 minutes. Transfer the strawberries to a cutting board and slice in half. Coat the strawberries in the glaze or brush on.
  • Build the sandwiches by putting lemon cream on one side of the cake, followed by 4 strawberry halves. Add another layer of lemon cream and top with the remaining cake slice.

LEMON POUND CAKE (FOR STRAWBERRY SHORTCAKE)



Lemon Pound Cake (For Strawberry Shortcake) image

I made this pound cake when I was in the mood for strawberry shortcake, but wanted a better tasting cake part. It was so good with fresh strawberries sprinkled with sugar. It is very good alone as well. I found it in my local newspaper many years ago.

Provided by Chris from Kansas

Categories     Dessert

Time 55m

Yield 2 loaves

Number Of Ingredients 6

1 (18 1/4 ounce) box lemon cake mix
4 eggs
3/4 cup vegetable oil
1 tablespoon lemon extract
1 (3 ounce) package lemon gelatin
3/4 cup water

Steps:

  • In a large bowl, combine the cake mix and eggs, adding eggs 1 at a time and beating at low speed after each.
  • Pour oil in slowly, beating.
  • Stir in lemon extract, gelatin mix and water, beating until well blended.
  • Pour into 2 greased 9-by-5 inch loaf pans.
  • Bake in a 325 degree oven 45 minutes or until a toothpick comes out clean.

Nutrition Facts : Calories 2164.4, Fat 121.7, SaturatedFat 18.2, Cholesterol 428.2, Sodium 2039.5, Carbohydrate 241.4, Fiber 2.9, Sugar 149.4, Protein 27.3

STRAWBERRY SHORTCAKE WITH LEMON-PEPPER SYRUP RECIPE - (4.6/5)



Strawberry Shortcake with Lemon-Pepper Syrup Recipe - (4.6/5) image

Provided by mirelsonp

Number Of Ingredients 15

2 tablespoons unsalted butter, melted, more for greasing pan
2 quarts strawberries (about 2 pounds)
25 grams superfine sugar (about 2 tablespoons)
1 lemon, zested
155 grams all-purpose flour (about 1 1/4 cups)
4 grams baking powder (about 1 1/4 teaspoons)
3 grams salt (about 1/2 teaspoon)
2 large eggs
1 large egg white
330 grams granulated sugar (about 1 3/4 cups)
1/3 cup whole milk, warmed
2 teaspoons vanilla extract
1/8 teaspoon finely ground black pepper
2 cups heavy whipping cream
1 teaspoon vanilla extract

Steps:

  • 1.Heat oven to 350 degrees. Grease a 9-inch round cake pan with butter or cooking spray. Line with baking paper and grease the parchment. 2.Cut off tops of strawberries and thinly slice half of them, leaving remaining berries whole. Mix sliced strawberries with superfine sugar and half the lemon zest. Set aside. 3.In a small bowl, whisk together flour, baking powder and salt. In the bowl of an electric mixer fitted with the whisk attachment, whip eggs and egg white on high speed until frothy, about 30 seconds. Gradually pour in 230 grams (1 1/4 cups) granulated sugar and whip on high speed until mixture is a pale yellow color and has thickened enough to mound onto itself when beater is lifted, 1 to 3 minutes. 4.Using a rubber spatula, gently and patiently fold flour mixture into egg mixture. Fold in milk, vanilla and butter until completely combined. 5.Gently pour batter into prepared pan and bake until golden brown and firm to the touch, 30 to 35 minutes. Let cool 10 minutes in pan. Invert cake onto a cooling rack and peel off baking paper. Let cool completely. 6.Meanwhile, in a small pot, whisk together remaining 100 grams ( 1/2 cup) granulated sugar, 1/4 cup water and the pepper. Simmer on medium heat until sugar is dissolved and mixture has reduced by half, about 5 minutes. Remove from heat and stir in remaining lemon zest. 7.Whip heavy cream and vanilla until soft peaks form. 8.Using a serrated knife, horizontally slice cake in half. Generously brush each cut side with lemon-pepper syrup. Transfer the bottom half to a cake plate, cut side up, and spoon sliced strawberries and any juices over it. Spread half the whipped cream over sliced strawberries and gently place the other cake half on top. Spread remaining whipped cream over top and sides of cake (or mound it all on the top). Garnish with whole strawberries and drizzle with more lemon-pepper syrup for serving. Originally published with Strawberry Shortcake Forever May 29, 2013

LEMON STRAWBERRY SHORTCAKE TRIFLE



Lemon Strawberry Shortcake Trifle image

Layer lemon bar crumbles with fresh strawberries and a Greek yogurt-lemon pudding mix for a healthier trifle twist.

Categories     Dessert

Yield 1

Number Of Ingredients 4

1 Fiber One™ 90 calorie lemon bar, crumbled
1/3 cup sugar-free, fat-free instant lemon pudding, fully prepared
1/3 cup nonfat Greek yogurt
1/3 cup fresh strawberries, sliced

Steps:

  • Break apart a lemon bar and some strawberries and swirl together Greek yogurt with a little lemon pudding. Create two layers of each and you've got yourself a light and sweet treat.

Nutrition Facts : Calories 200, Carbohydrate 33 g, Cholesterol 0 mg, Fat 1/2, Fiber 6 g, Protein 12 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 18 g, TransFat 0 g

LEMON STRAWBERRY SHORTCAKE



Lemon Strawberry Shortcake image

Add lemon peel to the shortcake batter and the butter to give traditional shortcake a bit of zip. That extra flavor burst puts this shortcake recipe over the top! - Nancy Hooper, Glen Burnie, Maryland

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 4 servings.

Number Of Ingredients 17

3 cups sliced fresh strawberries
1/4 cup sugar
SHORTCAKE:
2 cups all-purpose flour
1/4 cup sugar
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup cold butter, cubed
6 tablespoons 2% milk
2 large egg yolks, lightly beaten
1-1/2 teaspoons grated lemon zest
LEMON BUTTER:
2 tablespoons butter, softened
1/2 teaspoon grated lemon zest
WHIPPED CREAM:
2/3 cup heavy whipping cream
2 teaspoons sugar

Steps:

  • In a large bowl, combine strawberries and sugar; cover and refrigerate until serving. , Preheat oven to 400°. In another large bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Combine the milk, egg yolk and lemon zest; stir into crumb mixture until a soft dough forms (dough will be sticky). , Turn onto a lightly floured surface; knead 10 times. Divide dough into 4 pieces. Gently pat or roll each portion into a 3/4-in.-thick circle. Place 2 in. apart on an ungreased baking sheet. , Bake until golden brown, 8-10 minutes. Remove to a wire rack; cool for 15 minutes. , Meanwhile, in a small bowl, combine butter and lemon zest; set aside. In another small bowl, beat cream until it begins to thicken. Add sugar; beat until stiff peaks form. , To assemble, split shortcakes in half. Place cake bottoms on dessert plates; spread with lemon butter. Top with half of the strawberries and whipped cream. Replace shortcake tops; top with remaining berries and cream.

Nutrition Facts : Calories 698 calories, Fat 35g fat (21g saturated fat), Cholesterol 204mg cholesterol, Sodium 451mg sodium, Carbohydrate 87g carbohydrate (35g sugars, Fiber 4g fiber), Protein 10g protein.

STRAWBERRY SHORTCAKE WITH LEMON-PEPPER SYRUP



STRAWBERRY SHORTCAKE WITH LEMON-PEPPER SYRUP image

Categories     Fruit

Yield 1 cake

Number Of Ingredients 15

2 tablespoons unsalted butter, melted, more for greasing pan
2 quarts strawberries (about 2 pounds)
25 grams superfine sugar (about 2 tablespoons)
1 lemon, zested
155 grams all-purpose flour (about 1 1/4 cups)
4 grams baking powder (about 1 1/4 teaspoons)
3 grams salt (about 1/2 teaspoon)
2 large eggs
1 large egg white
330 grams granulated sugar (about 1 3/4 cups)
1/3 cup whole milk, warmed
2 teaspoons vanilla extract
1/8 teaspoon finely ground black pepper
2 cups heavy whipping cream
1 teaspoon vanilla extract

Steps:

  • Heat oven to 350 degrees. Grease a 9-inch round cake pan with butter or cooking spray. Line with baking paper and grease the parchment. 2. Cut off tops of strawberries and thinly slice half of them, leaving remaining berries whole. Mix sliced strawberries with superfine sugar and half the lemon zest. Set aside. 3. In a small bowl, whisk together flour, baking powder and salt. In the bowl of an electric mixer fitted with the whisk attachment, whip eggs and egg white on high speed until frothy, about 30 seconds. Gradually pour in 230 grams (1 1/4 cups) granulated sugar and whip on high speed until mixture is a pale yellow color and has thickened enough to mound onto itself when beater is lifted, 1 to 3 minutes. 4. Using a rubber spatula, gently and patiently fold flour mixture into egg mixture. Fold in milk, vanilla and butter until completely combined. 5. Gently pour batter into prepared pan and bake until golden brown and firm to the touch, 30 to 35 minutes. Let cool 10 minutes in pan. Invert cake onto a cooling rack and peel off baking paper. Let cool completely. 6. Meanwhile, in a small pot, whisk together remaining 100 grams ( 1/2 cup) granulated sugar, 1/4 cup water and the pepper. Simmer on medium heat until sugar is dissolved and mixture has reduced by half, about 5 minutes. Remove from heat and stir in remaining lemon zest. 7. Whip heavy cream and vanilla until soft peaks form. 8. Using a serrated knife, horizontally slice cake in half. Generously brush each cut side with lemon-pepper syrup. Transfer the bottom half to a cake plate, cut side up, and spoon sliced strawberries and any juices over it. Spread half the whipped cream over sliced strawberries and gently place the other cake half on top. Spread remaining whipped cream over top and sides of cake (or mound it all on the top). Garnish with whole strawberries and drizzle with more lemon-pepper syrup for serving.

STRAWBERRY-LEMON SHORTCAKE



Strawberry-Lemon Shortcake image

Strawberry shortcake gets a citrusy kiss in this recipe made with lemon pudding and freshly squeezed lemon juice.

Provided by My Food and Family

Categories     Home

Time 20m

Yield 12 servings

Number Of Ingredients 7

3 cups fresh strawberries, sliced
2 Tbsp. sugar
1 Tbsp. fresh lemon juice
1 pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding
1-1/2 cups cold milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 pkg. (12 oz.) prepared pound cake, cut into 12 slices

Steps:

  • Toss strawberries with sugar and lemon juice until evenly coated; let stand 10 min. or until sugar is dissolved.
  • Meanwhile, beat pudding mix and milk in large bowl with whisk 2 min. Stir in half the COOL WHIP.
  • Cut each cake slice diagonally in half. Place 1 cake piece on each of 12 dessert plates; top each with 2 Tbsp. strawberries. Cover with pudding mixture.
  • Top with remaining cake pieces, strawberries and COOL WHIP.

Nutrition Facts : Calories 230, Fat 10 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 65 mg, Sodium 230 mg, Carbohydrate 33 g, Fiber 1 g, Sugar 24 g, Protein 3 g

LEMON LAYER STRAWBERRY SHORTCAKE



Lemon Layer Strawberry Shortcake image

Original Bisquick mix is the "secret ingredient" for flawless strawberry shortcake. This recipe is brightened and updated with the addition of lemon curd and freshly grated lemon peel.

Categories     Dessert

Time 1h30m

Yield 8

Number Of Ingredients 9

3 cups 3 cups Original Bisquick™ mix
1/4 cup sugar
3/4 cup milk
3 tablespoons butter or margarine, melted
2 tablespoons grated lemon peel (from 1 lemon)
1 cup whipping cream
2 tablespoons sugar
1 jar (10 oz) lemon curd
1 quart fresh strawberries, sliced

Steps:

  • Heat oven to 400°F. Spray 9-inch round cake pan with nonstick cooking spray.
  • In medium bowl, mix Bisquick mix, ¼ cup sugar, milk, butter and lemon peel together until soft dough forms. Spread dough in bottom of pan.
  • Bake 13 to 15 minutes or until golden brown. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 20 minutes.
  • Meanwhile, in chilled small bowl, beat cream with 2 tablespoons sugar, with electric mixer on high speed, until stiff peaks form. Cover and refrigerate until serving time.
  • Carefully cut cake in half horizontally, using long serrated knife. Place bottom half of cake, cut side up, on 12-inch serving plate. Spread lemon curd over top to edges.
  • Spoon half of berries over lemon curd. Place second cake layer over berries, cut side down. Top with remaining berries. Spoon or pipe whipped cream over berries.

Nutrition Facts : ServingSize 1 Serving

STRAWBERRY LEMON CUSTARD SHORTCAKE



Strawberry Lemon Custard Shortcake image

I just had to buy the June issue of Canadian Living so I could make the cover recipe! I made some changes to the biscuit portion - you could substitute with sponge or angel food cake, if you prefer. Standing time has not been included.

Provided by CountryLady

Categories     Dessert

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 19

2 cups all-purpose flour
2 tablespoons granulated sugar
1/4 teaspoon baking soda
1 tablespoon baking powder
1 tablespoon lemon zest
1/2 cup cold butter, cubed
1 cup milk
1 1/2 teaspoons lemon juice
1 tablespoon coarse sugar
4 egg yolks
2 cups milk
1/2 cup granulated sugar
1/4 cup cornstarch
1 tablespoon lemon zest
3 tablespoons lemon juice
4 cups sliced strawberries
2 tablespoons granulated sugar
2 tablespoons brandy (optional)
whipping cream

Steps:

  • BISCUITS: Sift dry ingredients together; mix in zest.
  • Using a pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs.
  • Make a well in the center & pour the milk in; mix the flour into this until it forms a ball - when the mixture comes away from the sides of the bowl without sticking, its ready; if necessary, add a little more flour.
  • Turn out onto a floured surface & gently knead 5 or 6 times - no more or it will become tough.
  • Roll out about 1/2" thick, cut with a cookie cutter or floured glass & place on an ungreased cookie sheet.
  • Brush with lemon juice, sprinkle with coarse sugar & bake in preheated 450F oven for 8 to 12 minutes or until light golden colour on top.
  • CUSTARD: Whisk yolks, sugar, corn starch, zest & 1/4 cup of the milk in a bowl; set aside.
  • In a heavy saucepan, heat the remaining milk over medium heat just until bubbles form around the edge; gradually, whisk into the yolk mixture.
  • Return to the pan & cook over medium heat, stirring constantly, until thick enough to coat a spoon, about 5 minutes.
  • Strain through a fine-mesh sieve into a bowl; stir in lemon juice.
  • Place plastic wrap directly on surface & refrigerate until cold, about 2 hours or up to 2 days.
  • BERRIES: Toss berries, sugar & brandy (if using) in a large bowl; let stand for 30 minutes or up to 2 hours.
  • ASSEMBLY: Slice cooled biscuits in half horizontally & place bottom half on serving dishes.
  • Spoon some strawberries onto each biscuit & top with custard; place biscuit tops on top of custard.
  • Spoon more strawberries onto each biscuit top followed by whipped cream.

Nutrition Facts : Calories 558.7, Fat 23.2, SaturatedFat 13.6, Cholesterol 183.6, Sodium 410.1, Carbohydrate 78.9, Fiber 3.4, Sugar 32.1, Protein 10.8

STRAWBERRY LEMON SEMOLINA SHORTCAKE



Strawberry Lemon Semolina Shortcake image

Provided by Ming Tsai

Categories     dessert

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 18

5 ounces (1 1/4 sticks) butter
7 ounces sugar (just under 1 cup)
2 large eggs
1 teaspoon vanilla extract
1 lemon, zested
1 cup cake flour, sifted
1/3 cup fine semolina
1/3 cup fine cornmeal
1/4 teaspoon salt
2 teaspoons baking soda
1/2 cup sour cream
1 cup lemon juice
1/2 cup water
1 cup sugar
2 pints strawberries, cleaned and sliced 1/4-inch
1/4 cup mint chiffonade, sliced 1/16-inch, save 8 little sprigs/leaves for garnish
1/4 cup above glaze
1/2 cup heavy cream, whipped to stiff peak

Steps:

  • Using a mixer with a paddle, cream together the butter, sugar and eggs until smooth. Add the vanilla and zest and combine. Mix together the flours, salt and baking soda and slowly fold in using the paddle alternating with the sour cream. Mix until smooth, but do not over mix. Spray 8 (4-ounce) ramekins and fill halfway up with the batter. Bake in a 350 degree oven for 15 minutes until a tester comes out clean. De-mold cakes onto a rack and glaze while still warm.
  • Combine all and bring to a boil until completely dissolved. Pull off the heat and glaze each cake with 2 tablespoons.
  • In a bowl, mix the berries, mint and glaze. PLATING: Slice the cake in half. Place the bottom on a plate and cover with berries then whipped cream. Top with cake and garnish with mint sprig.

STRAWBERRY SHORTCAKE WITH MEYER LEMON CREAM



Strawberry Shortcake With Meyer Lemon Cream image

This is from the June 2007 issue of Food and Wine magazine. My husband and I both separately picked this recipe out as the first one to try from this issue. If you don't have Meyer lemons in your area, use regular lemons. If you do that, I would add a little more sugar to the curd/cream to take away some of the tartness.

Provided by Dine Dish

Categories     Dessert

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 20

1 1/2 cups all-purpose flour, plus more
all-purpose flour, for dusting
3/4 cup cake flour
3 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cubed, plus
1 1/2 tablespoons melted butter
1 cup heavy cream
1 1/2 tablespoons turbinado sugar
1 lemon, zest of, finely grated
1/4 cup fresh lemon juice, preferably from Meyer lemons
2 1/2 tablespoons sugar
1 large egg
1 large egg yolk
1 pinch salt
3 tablespoons unsalted butter
1 cup heavy cream
2 pints strawberries, quartered
2 tablespoons sugar

Steps:

  • MAKE THE BISCUITS: Preheat the oven to 375°. In a large bowl, whisk the all-purpose and cake flours with the sugar, baking powder and salt. Using a pastry blender or 2 knives, cut in the cold butter until it is the size of small peas. Stir in the cream until a shaggy dough forms.
  • Turn the dough out onto a very lightly floured surface and knead 2 or 3 times, just until it comes together. Roll the dough into a 7-inch round, about 3/4 inch thick. Using a 2 3/4-inch or 3-inch biscuit cutter, stamp out 5 biscuits. Gently gather the scraps and reroll them; cut out 1 more round so you have a total of 6 biscuits.
  • Transfer the biscuits to a baking sheet and brush with the melted butter. Sprinkle the turbinado sugar on top and bake for 25 to 30 minutes, until the biscuits are golden. Let cool.
  • MEANWHILE, MAKE THE LEMON CREAM: Set a strainer over a medium bowl. In a small saucepan, combine half of the lemon zest with the lemon juice, sugar, egg, egg yolk, salt and 1 tablespoon of the butter. Cook over moderate heat, whisking constantly, until thickened, about 5 minutes. Immediately strain the curd into the bowl. Whisk in the remaining lemon zest and 2 tablespoons of butter. Press plastic wrap directly onto the surface and refrigerate until cool, about 15 minutes.
  • In a medium bowl, softly whip the cream. Fold the lemon curd into the whipped cream and refrigerate for at least 15 minutes.
  • PREPARE THE STRAWBERRIES: In a medium bowl, toss the strawberries with the sugar and let stand for 15 minutes.
  • Split the biscuits in half and arrange the bottom halves on plates. Mound the lemon cream on the biscuits, top with the strawberries and their juices and replace the tops. Serve right away.

Nutrition Facts : Calories 751.4, Fat 51.9, SaturatedFat 31.6, Cholesterol 232.3, Sodium 408.9, Carbohydrate 65.7, Fiber 3.6, Sugar 21.8, Protein 8.8

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