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Strawberry Lemon Shortcake

A delightful dessert combining sweet strawberries and tangy lemons, perfect for summer gatherings.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dessert, Snack
Cuisine: American, Contemporary
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Shortcakes
  • 1.5 cups all-purpose flour
  • 0.25 cups sugar
  • 1 tsp baking powder
  • 0.25 tsp sea salt
  • 0.5 cups unsalted butter, cold and cubed Ensure the butter is cold for a flaky texture.
  • 0.5 cups milk
  • 1 tsp lemon zest
For the Strawberry Filling
  • 1 cup strawberries, sliced Use fresh, ripe strawberries for the best flavor.
  • 0.25 cups lemon juice
  • 2 tbsp sugar To sweeten the strawberry mixture.
For Serving
  • 0.5 cups whipped cream (optional, for dollop) Consider adding a teaspoon of vanilla extract for extra flavor.

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. In a bowl, combine flour, sugar, baking powder, and sea salt.
  3. Cut in the cold butter until the mixture resembles coarse crumbs.
  4. Stir in the milk and lemon zest until just combined.
  5. Turn the dough onto a floured surface and knead gently.
  6. Roll out to 1-inch thickness and cut into rounds.
  7. Place on a baking sheet and bake for 12-15 minutes until golden.
Assembly
  1. In another bowl, mix sliced strawberries with lemon juice and sugar.
  2. Once the shortcakes are cool, slice them in half and layer with strawberries and whipped cream.
  3. Serve and enjoy!

Notes

Store leftovers separately; shortcakes last up to 2 days in an airtight container, while strawberries stay fresh for about 1 day. Assemble shortly before serving for best results.