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

Time 30m

Yield 4 servings.

Number Of Ingredients 17

Ingredients

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.