Lemon Ice-Cream-Strawberry Shortcake Recipe

Name: Lemon Ice-Cream-Strawberry Shortcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (16-oz.) container fresh strawberries, quartered; 1 tablespoon chopped fresh mint; 1 tablespoon honey; 1 3/4 cups all-purpose flour; 1/4 cup plain yellow cornmeal; 6 tablespoons cold butter, cut into pieces; 2 tablespoons sugar; 1 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1/4 teaspoon lemon zest; 1 large egg, lightly beaten; 2/3 cup whipping cream; 1 tablespoon butter, melted; 1/2 teaspoon sugar; 2 (14-oz.) containers HAAGEN-DAZS FIVE Lemon All Natural Ice Cream

Servings: persons

1 (16-oz.) container fresh strawberries, quartered
1 tablespoon chopped fresh mint
1 tablespoon honey
1 3/4 cups all-purpose flour
1/4 cup plain yellow cornmeal
6 tablespoons cold butter, cut into pieces
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon lemon zest
1 large egg, lightly beaten
2/3 cup whipping cream
1 tablespoon butter, melted
1/2 teaspoon sugar
2 (14-oz.) containers HAAGEN-DAZS FIVE Lemon All Natural Ice Cream

1
Preheat oven to 425u00b0. Toss together first 3 ingredients in a large bowl, and let stand at room temperature 20 minutes.
2
Meanwhile, process flour and next 6 ingredients in a food processor 20 seconds or until mixture resembles coarse sand. Transfer mixture to a large bowl.
3
Whisk together egg and cream; add to flour mixture, stirring just until dry ingredients are moistened and a dough forms.
4
Turn dough out onto a lightly floured surface, and knead 3 to 4 times. Pat dough to 1/2-inch thickness using floured hands; cut with a 2-inch round cutter, and place, side by side, on a lightly greased or parchment paper-lined jelly-roll pan. (Dough rounds should touch.)
5
Bake at 425u00b0 for 18 to 23 minutes or until golden and firm to touch. Brush tops with melted butter, and sprinkle with 1/2 tsp. sugar.
6
Serve shortcakes with ice cream and strawberry mixture.

777

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1 (16-oz.) container fresh strawberries, quartered, 1 tablespoon chopped fresh mint, 1 tablespoon honey, 1 3/4 cups all-purpose flour, and more.

Yes, Lemon Ice-Cream-Strawberry 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.

That's it — enjoy your meal!

Lemon Ice-Cream-Strawberry Shortcake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions