Lemon zested strawberry shortcakes

    30 min

    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.

    46 people made this

    Makes: 2 

    • 250g fresh strawberries, hulled and sliced
    • 2 tablespoons caster sugar
    • 125g plain flour
    • 2 tablespoons caster sugar
    • 3/4 teaspoon baking powder
    • 1/8 teaspoon salt
    • 30g cold unsalted butter
    • 3 tablespoons semi-skimmed milk
    • 1 egg yolk, beaten
    • 3/4 teaspoon grated lemon zest
    • 1 tablespoon softened unsalted butter
    • 1/4 teaspoon grated lemon zest
    • 75ml whipping cream
    • 1 teaspoon caster sugar

    Prep:20min  ›  Cook:10min  ›  Ready in:30min 

    1. In a small bowl, combine strawberries and sugar; cover and refrigerate until serving.
    2. In a bowl, combine the flour, sugar, baking powder and salt. Rub the butter into the flour until the 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).
    3. Turn onto a lightly floured surface; knead 10 times. Divide dough in half. Gently pat or roll each half into a 1.75cm thick circle. Place 5cm apart on an ungreased baking tray. Bake at 200 C / Gas 6 for 8-10 minutes or until golden brown. Remove to a wire rack; cool for 15 minutes.
    4. Meanwhile, in a small bowl, combine butter and lemon zest; set aside. In a small mixing bowl, beat cream until it begins to thicken. Add sugar; beat until stiff peaks form.
    5. To assemble, split shortcakes in half. Place cake bottoms on dessert plates; spread with lemon butter, then top each with a 1/4 of the strawberries and whipped cream. Cover with shortcake top and remaining berries and cream.

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    Reviews in English (36)


    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)