Description
This delightful Strawberry Lemon Shortcake with Homemade Whipped Cream combines tender, flaky shortcakes flavored with lemon zest, fresh sliced strawberries, and rich, fluffy whipped cream for a perfect spring or summer dessert.
Ingredients
Scale
For Shortcakes:
- 2 cups all-purpose flour
- 3 tablespoons white sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon lemon zest
- 1/2 cup frozen butter
- 1/2 cup half & half
- 1 egg
- 1 egg white (for brushing)
- Large sparkling sugar, for topping
- Strawberries, sliced
For Whipped Cream:
- 1 cup heavy whipping cream
- 1/4 cup white sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large bowl, combine the flour, white sugar, baking powder, salt, and lemon zest. This creates the flavorful base for your shortcakes.
- Incorporate Butter: Grate the frozen butter over the dry mixture. Using a fork, mix the butter and flour until the mixture resembles coarse crumbs, leaving some loose flour for texture. The cold butter helps create a flaky shortcake texture.
- Combine Wet Ingredients: In a separate bowl, beat the egg, then add the half & half and mix until blended.
- Form the Dough: Pour the egg and half & half mixture into the flour and butter mix. Stir until a sticky dough forms, ensuring not to overmix to keep the shortcakes tender.
- Shape and Prepare Shortcakes: Divide the dough into six balls and place them on the prepared baking sheet. Flatten them slightly with your hands, then brush the tops and sides with the egg white to give a glossy finish and prevent burning. Sprinkle with sparkling sugar for added crunch and sweetness.
- Bake the Shortcakes: Bake in the preheated oven for 12-14 minutes, until the shortcakes turn golden brown. Remove and allow them to cool completely before assembling.
- Make the Whipped Cream: In a chilled metal bowl, combine the heavy cream, white sugar, and vanilla extract. Beat on high speed for 2-3 minutes until stiff peaks form. Keep refrigerated until ready to use.
- Assemble the Shortcakes: Slice each shortcake in half horizontally. Layer the bottom half with sliced strawberries, then a generous dollop of whipped cream. Place the top half of the shortcake on top, add a little more whipped cream, and garnish with a strawberry for a beautiful presentation.
Notes
- Use frozen butter for the best flaky texture; do not use room temperature butter as it will make the shortcakes dense and flat.
- Brushing egg whites on the shortcakes before baking provides a shiny, attractive finish and helps prevent burning.
Nutrition
- Serving Size: 1 shortcake with whipped cream and strawberries
- Calories: 320
- Sugar: 18g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0.1g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg
