Strawberry Lemon Shortcake Recipe
Traditional strawberry shortcake is given a lemony makeover by swapping out the classic base with lemon buttermilk shortcakes and infusing the fresh strawberry topping with lemon juice.
Prep Time: 15 minutes
Cook Time: 16 minutes
Total Time: 46 minutes
Makes: 4 servings
Ingredients
Lemon Poppyseed Shortcakes:
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2 teaspoons poppy seeds
- 1/2 teaspoon fine sea salt
- 2 tablespoons lemon zest
- 2/3 cup buttermilk
- 1 teaspoon vanilla extract
- 1 stick unsalted butter, frozen (equal to 4 oz or 8 tablespoons)
Strawberries:
- 16 oz fresh strawberries, tops removed and sliced
- 2 tablespoons granulated sugar
- 3 tablespoons fresh lemon juice
- 1 teaspoon vanilla bean paste (or vanilla extract)
Whipped Cream:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla bean paste (or vanilla extract)
Instructions
Make the Lemon Shortcakes
- Preheat an oven to 400ºF.
- Whisk together the dry ingredients in a medium bowl.
- Combine the buttermilk and vanilla in a measuring cup and set aside.
- Grate the frozen butter on a box grater and gently fold it into the dry ingredients.
- Create a well in the center of the dry ingredients and add the buttermilk. Fold gently until a shaggy dough forms. Knead a couple of times by hand in the bowl until the dough comes together.
- On a lightly floured surface, pat the dough into a square about 1-inch thick. Use a bench scraper to square up the edges and cut them into 4 equal-sized squares. Place them on a parchment-lined baking sheet and freeze for 15 minutes.
- Brush the tops with heavy cream and sprinkle with sugar. Bake for 16 minutes or until the shortcakes are cooked through and lightly golden. Cool before slicing.
Prepare the Strawberry Topping
- Combine the strawberries in a bowl with the sugar, lemon juice, and vanilla and gently toss until well-mixed. Set aside.
Make the Whipped Cream
- Combine ingredients in a mixing bowl and whisk until soft peaks form.
Assemble
- Cut the shortcakes in half and top each half with a dollop of whipped cream, some of the strawberries with their juices, and the other half of the shortcake. Serve immediately.
