A simple recipe for classic strawberry lemon shortcakes made from scratch. Delicious soft and fluffy lemon shortcakes filled with whipped cream, and fresh strawberries. Ideal for a dessert or a party.
Shortcakes are a delicious dessert, so easy to make and versatile with flavors too!
For this recipe, we've got step by step instructions for how to make the shortcakes, how to make the whipped cream filling and how to build the shortcakes to make them look delicious and pretty!
For those of you outside of the USA, if you're not familiar with shortcakes, these are similar to English scones, but the scone dough also uses double/heavy cream, which does give these shortcakes a rich, creamy texture too. If you'd prefer to make English scones and use the filling recipe here, check out our lovely English scones recipe on our sister site.
Prep time
20 minutes
Cook Time
12 minutes
Serves
8
Ingredients
Lemon shortcakes
2 cups or 250g all-purpose flour
¼ cup or 50g granulated sugar
1 tablespoon of baking powder
½ teaspoon salt
Zest of 1 lemon
½ cup or 115g cold unsalted butter, cut into small cubes
⅔ cup or 180ml heavy cream
1 teaspoon of lemon extract
Fresh Whipped Cream
1 cup or 235ml of heavy cream
2 tablespoons of confectioner (powdered) sugar
1 teaspoon of lemon extract
Zest of 1 lemon
Strawberries Topping
2 cups or 250g of chopped strawberries
¼ cup or 30g of powdered sugar
1 tablespoon lemon juice
Instructions
Make the Shortcakes
- Preheat oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Whisk the flour, sugar, baking powder, salt, and lemon zest in a large bowl. Add the cubed butter and use a pastry cutter or your fingers to cut it into the flour mixture until it resembles coarse crumbs.
- Pour in the heavy cream and vanilla extract. Stir until the dough comes together. Be careful not to overmix.
- Turn the dough onto a lightly floured surface. Pat it into a ¾-inch thickness. Use a biscuit cutter to cut out rounds of dough. Place the rounds onto the prepared baking sheet, leaving some space between each one.
- Bake the shortcakes in the oven for 12-15 minutes or until golden brown.
Prepare the Strawberries
- Wash and cut strawberries
- Mix strawberries with powdered sugar and lemon juice in a bowl.
- Let strawberries marinate in the sugar and lemon juice in the fridge for at least 1 hour before serving.
Make the Whipped Cream
- Place cream, extract, lemon zest and sugar in a medium-sized mixing bowl.
2. Mix for 2-4 minutes using a hand mixer or until the cream turns into stuff peaks.
Assemble shortcakes
- Split the shortcakes in half horizontally.
- Top each bottom half with whipped cream and strawberries.
3. Place the top half of the shortcake on top and serve immediately.
We'd love to hear from you and what you thought of our recipe. Did you make any changes or add some other ingredients? Let us know in the comments below. Thanks for reading and happy cooking!
Flavor Suggestions
- Swap 2 tablespoons of flour for the same of ground almonds and add 1 teaspoon of almond extract to the whipped cream
- Swap the lemon zest and extract for orange
- Swap the fresh strawberries for blueberries or any other soft fruit
Storage
Once baked and cooled, you can store these shortcakes (without filling) in the freezer for up to 3 months is a sealed bag.
Recipe Card
Strawberry Lemon Shortcakes
Strawberry Lemon Shortcakes.
A simple recipe for classic strawberry lemon shortcakes made from scratch. Delicious soft and fluffy lemon shortcakes filled with whipped cream, and fresh strawberries. Ideal for a dessert or a party.
Ingredients
Lemon shortcakes
- 2 cups or 250g all-purpose flour
- ¼ cup or 50g granulated sugar
- 1 tablespoon of baking powder
- ½ teaspoon salt
- Zest of 1 lemon
- ½ cup or 115g cold unsalted butter, cut into small cubes
- ⅔ cup or 180ml heavy cream
- 1 teaspoon of lemon extract
Fresh Whipped Cream
- 1 cup or 235ml of heavy cream
- 2 tablespoons of confectioner (powdered) sugar
- 1 teaspoon of lemon extract
- Zest of 1 lemon
Strawberries Topping
- 2 cups or 250g of chopped strawberries
- ¼ cup or 30g of powdered sugar
- 1 tablespoon lemon juice
Instructions
Make the Shortcakes
1. Preheat oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Whisk the flour, sugar, baking powder, salt, and lemon zest in a large bowl. Add the cubed butter and use a pastry cutter or your fingers to cut it into the flour mixture until it resembles coarse crumbs.
3. Pour in the heavy cream and vanilla extract. Stir until the dough comes together. Be careful not to overmix.
4. Turn the dough onto a lightly floured surface. Pat it into a ¾-inch thickness. Use a biscuit cutter to cut out rounds of dough. Place the rounds onto the prepared baking sheet, leaving some space between each one.
5. Bake the shortcakes in the oven for 12-15 minutes or until golden brown.
Prepare the Strawberries
1. Wash and cut strawberries
2. mix strawberries with powdered sugar and lemon juice in a bowl.
3. Let strawberries marinate in the sugar and lemon juice in the fridge for at least 1 hour before serving.
Make the Whipped Cream
1. Place cream, extract, lemon zest and sugar in a medium-sized mixing bowl.
2. Mix for 2-4 minutes using a hand mixer or until the cream turns into stuff peaks.
Assemble shortcakes
1. Split the shortcakes in half horizontally.
2. Top each bottom half with whipped cream and strawberries.
3. Place the top half of the shortcake on top and serve immediately.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 454Total Fat: 31gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 90mgSodium: 333mgCarbohydrates: 40gFiber: 2gSugar: 14gProtein: 5g
Nutrition information isn’t always accurate
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