Lemon Strawberry Shortcakes
Ingredients
Shortcakes
-
2
cups
all-purpose flour
-
3
tablespoons
sugar
-
1
teaspoon
baking powder
-
¼
teaspoon
table salt
-
¼
teaspoon
baking soda
-
2
zests
Meyer lemons
-
8
tablespoons
very cold unsalted butter
-
2
tablespoons
unsalted butter (for topping)
-
½
cup
sour cream or Greek yogurt
-
1
large
egg
Filling
-
4
cups
sliced strawberries
-
½
cup
white sugar
Buttermilk Whipped Cream
-
1
cup
whipping cream
-
½
cup
buttermilk
-
¼
cup
powdered sugar
Instructions
- Preheat the oven to 400°F and prepare a baking sheet with parchment or a Silpat.
- In a bowl, mix the flour, sugar, baking powder, baking soda, salt, and lemon zest.
- Grate the cold butter and mix it into the flour mixture until it resembles coarse meal.
- In another bowl, whisk the sour cream and egg, then add to the flour mixture and combine until moistened.
- Form the dough into a ball, press it into an 8-inch disc, and cut into wedges.
- Brush the wedges with melted butter mixed with lemon zest, sprinkle with sugar, and bake for 15-17 minutes until golden.
- While baking, prepare the strawberries by mixing them with sugar and letting them sit.
- For the whipped cream, beat the cream, buttermilk, and powdered sugar until soft peaks form.
- Once the shortcakes are cool, slice them in half, add strawberries and whipped cream, and serve.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
12g
Total carbohydrates
34g
Total protein
4g
Sodium
150mg
Cholesterol
30mg
You might also like