STRAWBERRY-LEMON SHORTCAKE
Strawberry shortcake gets a citrusy kiss in this recipe made with lemon pudding and freshly squeezed lemon juice.
Provided by My Food and Family
Categories Home
Time 20m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Toss strawberries with sugar and lemon juice until evenly coated; let stand 10 min. or until sugar is dissolved.
- Meanwhile, beat pudding mix and milk in large bowl with whisk 2 min. Stir in half the COOL WHIP.
- Cut each cake slice diagonally in half. Place 1 cake piece on each of 12 dessert plates; top each with 2 Tbsp. strawberries. Cover with pudding mixture.
- Top with remaining cake pieces, strawberries and COOL WHIP.
Nutrition Facts : Calories 230, Fat 10 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 65 mg, Sodium 230 mg, Carbohydrate 33 g, Fiber 1 g, Sugar 24 g, Protein 3 g
STRAWBERRY LEMON SHORTCAKE
Steps:
- Heat oven to 350°F. Grease and flour 9x5-inch loaf pan; set aside.
- Beat sugar, eggs and salt in bowl with whisk until foamy. Whisk in 1/2 cup whipping cream, melted butter and lemon zest.
- Combine cake flour and baking powder in bowl. Add flour mixture, 1/2 cup at a time, to egg mixture. Gently stir after each addition with whisk.
- Pour batter into prepared pan. Bake 45-55 minutes or until toothpick inserted in center comes out clean. (Cake may crack.) Cool 10 minutes; remove from pan. Cool completely.
- Slice cake into 16 slices. Place 1 slice onto individual serving plate. Spoon 1/3 cup sliced strawberries over cake; top with 1/2 cup whipped cream. Place 1 slice cake over whipped cream; top with 1/3 cup sliced strawberries and 1/4 cup whipped cream. Garnish with 1 whole strawberry.
Nutrition Facts : Calories 560 calories, Fat 33 grams, SaturatedFat grams, Transfat grams, Cholesterol 205 milligrams, Sodium 170 milligrams, Carbohydrate 62 grams, Fiber 3 grams, Sugar grams, Protein 7 grams
EASY STRAWBERRY LEMON SHORTCAKE
The lemon in this Lemon Strawberry Shortcake adds so much amazing tartness to this delicious classic dessert! Nothing provides more fresh spring zing than lemon zest with sweet strawberries on crumbly morsels of shortcake, all with fresh whipped cream on top. I LOVE the mix of sweet and citrus. Tender shortcake is ready FAST because they are baked in a pan and not individually.
Provided by Karen
Categories Dessert
Time 38m
Number Of Ingredients 14
Steps:
- Preheat your oven to 400 F. If there is room in your fridge or freezer, chill your stand mixer bowl or another large bowl, and the beaters you will use to whip the cream later. (don't fret too much if you don't have room.)
- In a medium bowl, sprinkle the sliced strawberries with 1/2 cup sugar and 1 teaspoon (or more) lemon zest. Mix and refrigerate while you prepare the shortcake.
- In another medium bowl, whisk together flour, 1/4 cup sugar, baking powder, salt, and lemon zest. Use a fork to stir in the cream--do not over mix. While there are still some flour-y spots, add the 1/4 lemon juice. Continue to combine until it has just come together, just a few turns.
- Grease an 8x8 inch baking dish with nonstick spray. Spread the batter into the pan.
- Bake at 400 F for about 18-20 minutes, until golden brown around the edges and a toothpick comes out clean. Let cool for 10 minutes.
- Carefully lift the shortcake from the pan and let sit on a wire rack to cool some more.
- Cut the shortcake into 6 pieces and then split each piece in half horizontally. (You can use a biscuit cutter if you want to do circles.)
- Make the lemon whipped cream. Take your empty mixing bowl out of the fridge. Add the heavy cream and beat on high. Gradually add in the sugar, lemon zest, and lemon juice. Continue to beat on high until stiff peaks form.
- To assemble, place the bottom half of a shortcake on a plate. Top with strawberry topping, lemon whipped cream, and then the other half of the shortcake. Top with more whipped cream. Enjoy!
Nutrition Facts : ServingSize 1 slice, Calories 761 kcal, Carbohydrate 78 g, Protein 8 g, Fat 48 g, SaturatedFat 30 g, Cholesterol 177 mg, Sodium 457 mg, Fiber 3 g, Sugar 39 g, UnsaturatedFat 16 g
STRAWBERRY SHORTCAKE
Make a from-scratch Strawberry Shortcake recipe from Food Network with fresh whipped cream, juicy strawberries and homemade shortcake.
Provided by Mary Nolan
Categories dessert
Time 1h10m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Mix strawberries with 3 tablespoons sugar and refrigerate while juices develop, at least 30 minutes.
- Preheat the oven to 400 degrees F.
- Sift together the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in a medium bowl. Add heavy cream and mix until just combined. Place mixture in an ungreased 8-inch square pan and bake until golden, 18 to 20 minutes.
- Remove shortcake from pan and place on a rack to cool slightly. Cut into 6 pieces and split each piece in half horizontally.
- Spoon some of the strawberries with their juice onto each shortcake bottom. Top with a generous dollop of whipped cream and then the shortcake top. Spoon more strawberries over the top and serve.
- Using a mixer, beat the heavy cream, sugar, vanilla, and lemon zest until soft peaks form, about 1 1/2 to 2 minutes.
FRESH STRAWBERRY LEMON SHORTCAKE
Lemon zest and yogurt bring out the sweet flavors of this fresh strawberry shortcake.
Provided by fioremarie
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 45m
Yield 2
Number Of Ingredients 16
Steps:
- Combine strawberries and 2 tablespoons sugar in a bowl; cover and refrigerate until ready to serve.
- Preheat oven to 400 degrees F (200 degrees C).
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 738.1 calories, Carbohydrate 99.1 g, Cholesterol 201.5 mg, Fat 33.5 g, Fiber 4.8 g, Protein 13 g, SaturatedFat 19.9 g, Sodium 477 mg, Sugar 44.4 g
STRAWBERRY LEMON SHORTCAKE
I love a good strawberry shortcake, but this recipe is my favorite by far. The citrus zest in the dough adds a refreshing zip to the sweet dessert. -Nancy Hooper, Glen Burnie, Maryland
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 450°. In a small bowl, mix softened butter and lemon zest until blended. In another bowl, toss strawberries with sugar; let stand while preparing shortcakes., In a large bowl, whisk flour, sugar, baking powder, lemon zest and salt; cut in cold butter until mixture resembles coarse crumbs. In another bowl, whisk milk and egg yolk until blended; add to flour mixture, stirring with a fork just until moistened. , Turn dough onto a lightly floured surface; knead gently 4-5 times. Divide dough into 4 portions; pat each into a 3/4-in.-thick circle. Place 2 in. apart on a parchment-lined baking sheet. Bake 8-10 minutes or until golden brown. Remove from pan to a wire rack. , Meanwhile, in a small bowl, beat cream until it begins to thicken. Add sugar; beat until soft peaks form., To serve, split shortcakes in half. Top bottoms with whipped cream and strawberries. Spread tops with lemon-butter mixture; place over strawberries.
Nutrition Facts : Calories 394 calories, Fat 21g fat (13g saturated fat), Cholesterol 106mg cholesterol, Sodium 286mg sodium, Carbohydrate 47g carbohydrate (21g sugars, Fiber 2g fiber), Protein 6g protein.
LEMON-BERRY SHORTCAKE
This simple lemon shortcake is tender and not overly sweet. Enjoy this summertime classic with a generous layer of whipped topping and berries. -Meryl Herr, Overland Park, Kansas
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Grease and flour a 9-in. round baking pan., In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk egg, buttermilk, melted butter, lemon zest, lemon juice and vanilla. Add to dry ingredients; stir just until moistened. Fold in 1 cup strawberries. Transfer to prepared pan., Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely., For topping, toss berries with lemon juice and sugar. To serve, spread whipped topping over cake. Top with berries.
Nutrition Facts : Calories 252 calories, Fat 9g fat (6g saturated fat), Cholesterol 42mg cholesterol, Sodium 245mg sodium, Carbohydrate 40g carbohydrate (19g sugars, Fiber 2g fiber), Protein 4g protein.
STRAWBERRY SHORTCAKES
Provided by Sheila Lukins
Categories Milk/Cream Dessert Bake Strawberry Lemon Summer Parade
Number Of Ingredients 15
Steps:
- For the shortcakes:
- 1. Preheat the oven to 400°F. Grease a baking sheet.
- 2. Combine the flour, sugar and salt in a bowl.
- 3. Add the butter. Using a pastry blender or your fingers, rub it into the dry ingredients until mixture resembles a coarse meal. Stir in the milk until a very soft dough is formed. Do not overwork.
- 4. Drop the dough in 6 equal portions onto the prepared baking sheet. Lightly pat the dough into rounds-3 to 3 1/2 inches in diameter-and lightly brush the tops with the cream.
- 5. Bake the shortcakes in the center of the oven for 15 to 20 minutes or until golden brown. Cool on a wire rack.
- For the Strawberries:
- 1. Place strawberries in a bowl. Sprinkle with lemon juice and sugar, then gently toss with a rubber spatula. Let rest for 1 1/2 to 2 hours for juices to develop.
- 2. Just before serving, whip cream with 1 Tbsp sugar until it holds soft peaks.
- 3. To serve, slice off the top third of each shortcake. Place the bottoms on 6 dessert plates and top with 1/3 cup of the prepared berries and juice, plus a spoonful of whipped cream. Cover with the top. Spoon over more berries and juice, then dollop with whipped cream. Garnish each with a whole berry and drizzle with any remaining juice.
STRAWBERRY LEMON LOAF
My dearest friend, Carol, was the inspiration behind this recipe. There was a recipe published in this month's issue of Light & Tasty. It gave me some ideas and this bread was the end result. It is perfect as the base for fresh strawberry shortcake. Hope you enjoy!
Provided by PaulaG
Categories Quick Breads
Time 1h
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Spray a non-stick loaf pan with cooking spray and set aside.
- In a large mixing bowl, combine flour, sugar, Splenda, baking powder, baking soda and salt.
- In separate bowl, whisk the egg, egg whites, yogurt, oil, milk and lemon peel.
- Add to dry ingredients and mix until moistened.
- Fold in chopped strawberries.
- Pour into prepared pan and bake for 45 minutes or until toothpick inserted off center comes out clean.
- Cool for 10 minutes before removing from pan.
LEMON POUND CAKE (FOR STRAWBERRY SHORTCAKE)
I made this pound cake when I was in the mood for strawberry shortcake, but wanted a better tasting cake part. It was so good with fresh strawberries sprinkled with sugar. It is very good alone as well. I found it in my local newspaper many years ago.
Provided by Chris from Kansas
Categories Dessert
Time 55m
Yield 2 loaves
Number Of Ingredients 6
Steps:
- In a large bowl, combine the cake mix and eggs, adding eggs 1 at a time and beating at low speed after each.
- Pour oil in slowly, beating.
- Stir in lemon extract, gelatin mix and water, beating until well blended.
- Pour into 2 greased 9-by-5 inch loaf pans.
- Bake in a 325 degree oven 45 minutes or until a toothpick comes out clean.
Nutrition Facts : Calories 2164.4, Fat 121.7, SaturatedFat 18.2, Cholesterol 428.2, Sodium 2039.5, Carbohydrate 241.4, Fiber 2.9, Sugar 149.4, Protein 27.3
LEMON SHORTCAKES WITH STRAWBERRIES
Categories Cake Dessert Bake Low Fat Strawberry Lemon Healthy Bon Appétit
Yield Serves 8
Number Of Ingredients 13
Steps:
- For biscuits:
- Preheat oven to 400°F. Mix flour, sugar, baking powder, lemon peel and salt in large bowl. Whisk buttermilk and melted butter in medium bowl to blend. Add to flour mixture and stir just until moist dough forms. Drop 8 dough mounds (about 1/3 cup each) onto nonstick baking sheet. Using lightly floured hands, gently pat biscuits into neat 2 1/4-inch-diameter round about 1 1/4 inches high. Bake until biscuits are golden brown, about 15 minutes.
- Meanwhile, prepare topping:
- Slice 2 baskets strawberries; transfer to large bowl. Puree remaining 1 basket strawberries in processor until smooth. Add to sliced strawberries. Stir in mint, sugar and lemon juice.
- Cut warm biscuits in half horizontally. Place bottom halves of biscuits on 8 plates. Spoon topping generously over, allowing some berries and juices to spill onto plates. Place top halves of biscuits over and serve.
More about "fresh strawberry lemon shortcake food"
LEMON-STRAWBERRY SHORTCAKE - BAKE OR BREAK
From bakeorbreak.com
Servings 8Estimated Reading Time 3 minsCategory Cakes
- Mix together the egg, buttermilk, butter, lemon juice, lemon zest, and vanilla. Slowly add to the flour mixture, mixing just until moistened. Gently fold in the strawberries.
- Pour the batter into the prepared pan and spread evenly. Bake 20-25 minutes, or until a pick inserted into the center of the cake comes out clean.
STRAWBERRY SHORTCAKE RECIPE - LOVE AND LEMONS
From loveandlemons.com
5/5 (12)Category DessertCuisine American
- Using your hands, work the coconut oil in until the mixture resembles coarse sand. Add the lemon zest, lemon juice, eggs, and milk and mix until just combined. The dough will be more moist and pliable than traditional biscuit dough.
- Turn the dough out onto a lightly floured piece of parchment paper and pat into a ½-inch-thick rectangle. Fold the dough into thirds and pat or roll again until 1-inch thick. Freeze for 20 minutes.
STRAWBERRY AND LEMON SHORTCAKE - RICARDO
From ricardocuisine.com
5/5 (25)Category DessertsServings 12Total Time 2 hrs
- With a breadknife, cut the cake horizontally into three slices. Spread the whipped cream over the three pieces. Arrange the drained strawberries on the cream. Place the three pieces on top of one another. Decorate with the candied lemon zests.
STRAWBERRY SHORTCAKE WITH LEMON BISCUITS • THE HERITAGE COOK
From theheritagecook.com
Servings 6Estimated Reading Time 3 mins
STRAWBERRY SHORTCAKES WITH MEYER LEMON CREAM - FOOD & WINE
From foodandwine.com
5/5 Total Time 1 hr 30 minsServings 6
- Preheat the oven to 375°. In a large bowl, whisk the all-purpose and cake flours with the sugar, baking powder and salt. Using a pastry blender or 2 knives, cut in the cold butter until it is the size of small peas. Stir in the cream until a shaggy dough forms.
- Turn the dough out onto a very lightly floured surface and knead 2 or 3 times, just until it comes together. Roll the dough into a 7-inch round, about 3/4 inch thick. Using a 2 3/4-inch or 3-inch biscuit cutter, stamp out 5 biscuits. Gently gather the scraps and reroll them; cut out 1 more round so you have a total of 6 biscuits.
- Transfer the biscuits to a baking sheet and brush with the melted butter. Sprinkle the turbinado sugar on top and bake for 25 to 30 minutes, until the biscuits are golden. Let cool.
- Set a strainer over a medium bowl. In a small saucepan, combine half of the lemon zest with the lemon juice, sugar, egg, egg yolk, salt and 1 tablespoon of the butter. Cook over moderate heat, whisking constantly, until thickened, about 5 minutes. Immediately strain the curd into the bowl. Whisk in the remaining lemon zest and 2 tablespoons of butter. Press plastic wrap directly onto the surface and refrigerate until cool, about 15 minutes.
TOP 13 FRESH AND DELICIOUS STRAWBERRY RECIPES
From thespruceeats.com
Occupation Cookbook Author And PhotographerPublished 2016-05-09Estimated Reading Time 4 mins
- Deconstructed Strawberry Shortcakes. These shortcakes are assembled with sweet vanilla biscuits, fresh sliced strawberries, and strawberry coulis, and whipped cream.
- Easy Strawberry Shortcut Cake. Mashed fresh strawberries and gelatin team up to make the topping for this easy cake mix dessert. Only four ingredients along with the oil, water, and eggs as directed on the box of cake mix.
- Strawberries and Cream Muffins. These incredibly delicious muffins are baked with a brown sugar and cinnamon streusel topping. The texture and flavor are amazing with a combination of cream, fresh chopped strawberries, and butter.
- Fresh Strawberry Cake. This one-layer strawberry cake is another great way to celebrate spring or summer. Mashed strawberries flavor the cake and the cream cheese frosting.
- Fresh Strawberry Buttercream. This pretty pink frosting gets its flavor and color from fresh strawberries. A hint of rosewater adds a lovely accent to the strawberry buttercream, and it's a beautiful way to dress cupcakes, cakes, and even brownies.
- Strawberry Angel Food Cake. Sweet strawberries are a brilliant addition to angel food cake. In this recipe, the fresh berries are added in between the cake and cream cheese frosting layers, and they're piled on top.
- Strawberry Bread. Chopped fresh strawberries turn what could be a ho-hum quick bread into something bright and delicious. Orange juice in the batter adds a little sweetness and tang, while the cream cheese frosting drizzle completes the strawberry bread with a pretty finishing touch.
- Bisquick Strawberry Shortcake. Strawberry shortcake is always a favorite way to enjoy the sweet summer berry, but spending the time making biscuits from scratch isn't always desirable.
- Strawberry Dumplings. This cobbler-like concoction is an easy way to enjoy a strawberry dessert! The strawberries are cooked on the stovetop with sugar and then they're topped with sweet drop dumplings and baked to perfection.
- Spinach Salad With Strawberries and Pecans. This beautiful spinach salad with strawberries and pecans is sure to impress your guests! The balsamic dressing is simple and adds just the right amount of flavor.
CLASSIC STRAWBERRY SHORTCAKE RECIPE - THE FOOD CHARLATAN
From thefoodcharlatan.com
5/5 (4)Total Time 1 hrCategory DessertCalories 604 per serving
- In a large bowl, add 3 cups flour, 1/3 cup granulated sugar, 1 teaspoon kosher salt, and 2 tablespoons baking powder.
- Whisk it together.Use a knife to chop 3/4 cup COLD butter into small chunks.Add the butter to the flour mixture and use a pastry cutter to cut the butter into the flour.
LEMON STRAWBERRY SHORTCAKE - OH SWEET BASIL
From ohsweetbasil.com
Reviews 17Estimated Reading Time 4 minsCategory 500+ Best Dessert RecipesTotal Time 25 mins
- Add the egg, and all wet ingredients to the flour mixture and use a fork to gently mix the dough together.
FRESH STRAWBERRY SHORTCAKE RECIPE | MYRECIPES
From myrecipes.com
5/5 (2)Servings 8
- In a large bowl, combine flour, 1/4 cup sugar, baking powder, salt and nutmeg; cut in butter until mixture is crumbly. Combine milk and egg yolks; mix well. Add to flour mixture, stirring just until moistened. Divide dough in half; pat into two greased 9" round cake pans.
- In a small bowl, beat egg whites at medium speed with an electric mixer until stiff peaks form; spread over dough. Sprinkle with remaining sugar. Bake at 300° for 40 to 45 minutes or until golden. Cool 10 minutes before removing from pan to a wire rack. Cool completely.
- Place one cake layer on a large serving plate; spread with half the whipped cream. Spoon half the strawberries over cream. Repeat layers. Garnish with mint, if desired.
LEMON STRAWBERRY SHORTCAKE - GATHER FOR BREAD
From gatherforbread.com
5/5 (4)Estimated Reading Time 3 minsServings 8Total Time 20 mins
- In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the egg, buttermilk, butter, lemon juice, lemon peel and vanilla. Stir into dry ingredients just until moistened. Fold in strawberries. Pour into a greased and floured 9-in. round baking pan.
- Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
- In a large bowl, combine the strawberries, lemon juice and sugar. Cover and refrigerate until serving.
STRAWBERRY SHORTCAKE - CARLSBAD CRAVINGS
From carlsbadcravings.com
Reviews 8Total Time 1 hr 12 minsCategory Dessert
- Lemon Curd (may also use store-bought): Whisk egg and egg yolk in medium bowl, set aside. Melt butter in medium metal or glass bowl set over large saucepan of simmering water. To this metal bowl, whisk in sugar, lemon juice, lemon zest, and salt; gradually whisk in egg mixture. Whisk until thick and thermometer inserted into curd registers 178°F to 180°F (it will continue to thicken upon standing). Transfer to small bowl. Cover with plastic wrap and freeze 30-45 minutes (until cold) or refrigerate for up to 24 hours in an airtight container until ready to use.
- Strawberries: Using potato masher, mash 2 cups strawberries in a large bowl. Cut all remaining strawberries into 1/4 inch thick slices. Stir sliced strawberries and sugar into crushed strawberries. Refrigerate mixture until sugar has dissolved and strawberries are juicy, at least 30 minutes up to 24 hours. The longer the strawberries chill, the more juices they release. If you chill closer to 24 hours, you may need to drain off some excess juices although you definitely keep some (seeps into the biscuits - yum!).
- In food processor, pulse flour, 3 tablespoons sugar, baking powder and salt until combined, about 5 pulses. Scatter butter over top and pulse mixture until it resembles coarse meal, about 15 pulses. Stir flour mixture into half and half/egg until large clumps form. Form the dough into a ball and place on a lightly floured surface, parchment paper or nonstick mat.
STRAWBERRY SHORTCAKE WITH LEMON POUND CAKE - CREATIVE CULINARY
From creative-culinary.com
Reviews 6Category Cakes, Cupcakes & CheesecakeCuisine AmericanTotal Time 1 hr 35 mins
- In a bowl or a standing mixer, beat the butter until it is creamed, then add the sugar, beating until it is well mixed.
- Add the salt. Add the flour, a little bit at a time, and then the vanilla, the lemon zest and juice, mixing to incorporate.
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