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

Time 30m

Yield 4 servings.

Number Of Ingredients 16

Ingredients

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.