Fresh Strawberry Lemon Shortcake Recipe

Name: Fresh Strawberry Lemon Shortcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups sliced fresh strawberries; 2 tablespoons white sugar; 1 cup all-purpose flour; 2 tablespoons white sugar; 3/4 teaspoon baking powder; 1/8 teaspoon salt; 2 tablespoons butter; 3 tablespoons 2% milk; 1 egg yolk, beaten; 3/4 teaspoon lemon zest; 1/4 cup nonfat plain yogurt; 1/4 cup reduced-fat sour cream; 1 tablespoon agave nectar; 1/2 teaspoon lemon zest; 1/3 cup heavy whipping cream; 1 teaspoon white sugar

Servings: persons

1 1/2 cups sliced fresh strawberries
2 tablespoons white sugar
1 cup all-purpose flour
2 tablespoons white sugar
3/4 teaspoon baking powder
1/8 teaspoon salt
2 tablespoons butter
3 tablespoons 2% milk
1 egg yolk, beaten
3/4 teaspoon lemon zest
1/4 cup nonfat plain yogurt
1/4 cup reduced-fat sour cream
1 tablespoon agave nectar
1/2 teaspoon lemon zest
1/3 cup heavy whipping cream
1 teaspoon white sugar

1
Combine strawberries and 2 tablespoons sugar in a bowl; cover and refrigerate until ready to serve.
2
Preheat oven to 400 degrees F (200 degrees C).
3
Combine flour, 2 tablespoons sugar, baking powder, and salt in a bowl. Cut in butter with a knife or pastry blender until mixture resembles coarse crumbs. Whisk milk, egg yolk, and 3/4 teaspoon lemon zest in another bowl; stir into crumb mixture until dough is moistened. Turn dough out onto a lightly floured surface and knead 10 turns. Divide dough in half; pat or roll out into a 3/4-inch thick round. Transfer rounds to a baking sheet.
4
Bake in preheated oven until golden brown, 8 to 10 minutes. Remove to cool on a wire rack for 15 minutes. Split each shortcake in half horizontally.
5
Mix yogurt, sour cream, agave nectar, and 1/2 teaspoon lemon zest in a bowl; set aside. Beat whipping cream in another bowl until foamy. Add 1 teaspoon sugar, continuing to beat cream until stiff peaks form.
6
Arrange cake bottoms on dessert plates and evenly spread with yogurt mixture. Top each cake with 1/4 of the strawberries and 1/4 of the whipped cream. Place the cake tops over the whipped cream and cover with remaining strawberries and whipped cream.

391

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 1/2 cups sliced fresh strawberries, 2 tablespoons white sugar, 1 cup all-purpose flour, 2 tablespoons white sugar, and more.

Yes, Fresh Strawberry Lemon Shortcake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Fresh Strawberry Lemon Shortcake

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