Lemon zested strawberry shortcakes

Lemon zested strawberry shortcakes


45 people made this

About this recipe: 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.

Nancy Hooper

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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