Lemon Shortcakes with Strawberries Recipe

Name: Lemon Shortcakes with Strawberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all purpose flour; 1/3 cup sugar; 1 tablespoon baking powder; 1 tablespoon grated lemon peel; 1/2 teaspoon salt; 1 cup low-fat buttermilk; 1/4 cup (1/2 stick) unsalted butter, melted, cooled; 3 12-ounce baskets strawberries, hulled; 1/4 cup torn fresh mint leaves; 3 tablespoons sugar; 2 teaspoons fresh lemon juice

Servings: persons

1
Preheat oven to 400F.
2
Mix flour, sugar, baking powder, lemon peel and salt in large bowl.
3
Whisk buttermilk and melted butter in medium bowl to blend.
4
Add to flour mixture and stir just until moist dough forms.
5
Drop 8 dough mounds (about 1/3 cup each) onto nonstick baking sheet.
6
Using lightly floured hands, gently pat biscuits into neat 2 1/4-inch-diameter round about 1 1/4 inches high.
7
Bake until biscuits are golden brown, about 15 minutes.
8
Slice 2 baskets strawberries; transfer to large bowl.
9
Puree remaining 1 basket strawberries in processor until smooth.
10
Add to sliced strawberries.
11
Stir in mint, sugar and lemon juice.
12
Cut warm biscuits in half horizontally.
13
Place bottom halves of biscuits on 8 plates.
14
Spoon topping generously over, allowing some berries and juices to spill onto plates.
15
Place top halves of biscuits over and serve.

864

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

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.

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 11 ingredients. The key ingredients include: 2 cups all purpose flour, 1/3 cup sugar, 1 tablespoon baking powder, 1 tablespoon grated lemon peel, and more.

Yes, Lemon Shortcakes with Strawberries 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 Shortcakes with Strawberries

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions