Description
A refreshing strawberry shortcake with a zesty lemon cream sauce, perfect for summer gatherings.
Ingredients
- 2 cups fresh strawberries, sliced
- 1/4 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 cup baking powder
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 lemon, zested and juiced
Instructions
- Prepare the strawberries: In a bowl, combine the sliced strawberries with granulated sugar and let them sit for about 30 minutes to enhance sweetness.
- Preheat your oven: Set your oven to 425°F (220°C).
- Make the dough: In a mixing bowl, whisk together all-purpose flour, baking powder, and salt. Cut in softened butter until it resembles coarse crumbs.
- Combine with cream: Pour in heavy cream and mix gently until just combined, being careful not to over-mix.
- Shape the dough: Turn out the dough onto a floured surface, pat it into a round about 1-inch thick. Cut out circles with a biscuit cutter or glass and place on a baking sheet.
- Bake: Bake for 12-15 minutes until golden brown.
- Whip the cream: Whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Create the lemon cream sauce: Mix lemon juice and zest into the whipped cream.
- Assemble: Slice cooled shortcakes, layer with sweetened strawberries, and drizzle with lemon cream sauce. Serve immediately.
Notes
For best results, use fresh strawberries and enjoy within 2 days for optimal freshness.