Shortcakes are a little like plain scones. These shortcakes are fragranced with lemon zest, then served with fresh strawberries, lemon butter and whipped cream. Perfect for afternoon tea, a snack or for dessert.
I used the shortcake section of this recipe and quadrupled the recipe (don't forget - this recipe only makes 2 servings unless you change it). I formed a large circle about 3/4 inch thick with the dough. I cut it into wedges, as you would for scones, for a better presentation. I didn't have any lemon zest or lemon flavoring, but these were perfect for shortcake anyway. Good, simple recipe, and the best I've had yet! - 20 May 2008 (Review from Allrecipes US | Canada)
I'm giving this recipe 5 stars because I didn't follow it exactly and it was still really good. Instead of making individual portions I made the shortcake recipe for 6 and made the top and the bottom huge. I don't think I flatened it enough so it was too "cakie" and a tad hard but still tasted fantastic. The family loved it, it looked beautiful, will make again! I'll post the picture I took. P.S. I put the lemon zest in the dough, but didn't include the lemon butter because my husband doesn't like a heavy lemon taste - it was perfect! - 05 May 2008 (Review from Allrecipes US | Canada)
This was delicious. I made it for me and my boyfriend. We both loved it. The portions were really big too. You could even make it into four shortcakes and it would be just right. I used fresh cherries instead of strawberries and I didn't have any lemons but I did have lemon extract so I used half the measurements for the lemon extract. It turned out perfect! - 09 Jun 2008 (Review from Allrecipes US | Canada)