STRAWBERRY-CITRUS SHORTCAKE

Strawberry-Citrus Shortcake image

Bright and refreshing, this is not your ordinary strawberry shortcake. The lemon pound cake is sweeter than a biscuit with just a hint of citrus. Topped with fresh strawberries and tangy, sweetened yogurt, this dessert is truly addictive!

Provided by Sarah Agrella

Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes

Time 1h40m

Yield 8

Number Of Ingredients 13

Previous Next

Ingredients

2 cups cake flour
½ teaspoon salt
1 cup unsalted butter
1 ⅓ cups white sugar
1 tablespoon lemon zest
3 tablespoons fresh lemon juice
1 teaspoon vanilla extract
5 eggs
1 quart fresh strawberries, cleaned, hulled and sliced
⅓ cup white sugar
1 ½ cups yogurt
½ cup heavy cream
2 tablespoons white sugar

Steps:

Preheat oven to 325 degrees F (165 degrees C). Lightly grease and flour a 9x5 inch loaf pan.
Sift the cake flour and salt into a bowl. Cream the butter with 1 1/3 cups sugar in a large mixing bowl until light colored and fluffy. Stir in the lemon zest, lemon juice, and vanilla until well blended. Mix in the eggs, one at a time, alternating with the flour mixture. Pour batter into prepared pan.
Bake cake in preheated oven until top springs back when lightly touched, or a toothpick inserted in the center comes out clean, about 1 hour 10 minutes. Cool cake 15 minutes before turning out of pan.
Meanwhile, place strawberries in a separate bowl. Toss gently with 1/3 cup sugar, cover, and refrigerate until needed.
Combine the yogurt, heavy cream, and 2 tablespoons sugar in a bowl, and stir until well blended. To serve, top slices of cake with strawberries and a dollop of the cream mixture.

Nutrition Facts : Calories 659.2 calories, Carbohydrate 83.2 g, Cholesterol 200.4 mg, Fat 32.9 g, Fiber 2.2 g, Protein 10.4 g, SaturatedFat 19.5 g, Sodium 392 mg, Sugar 52.4 g