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Lemon Strawberry Shortcake Fall DessertA zesty lemon shortcake, layered with fresh strawberries and topped with whipped cream. It’s the citrusy twist fall needed.Recipe

Emily Carter
A zesty lemon shortcake, layered with fresh strawberries and topped with whipped cream. It’s the citrusy twist fall needed.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 8 servings
Calories 350 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 cup sugar
  • 1/2 tsp salt
  • 1/2 cup cold butter cubed
  • 1/2 cup milk
  • 1 tbsp lemon zest
  • 2 cups fresh strawberries sliced
  • 2 tbsp sugar for strawberries
  • 1 tsp vanilla extract
  • 1 cup whipped cream

Instructions
 

  • Preheat oven: Set to 375°F (190°C). Line a baking sheet with parchment paper.
  • Make shortcake dough: Combine flour, baking powder, sugar, and salt. Cut in the butter until the mixture resembles crumbs.
  • Add milk and lemon zest: Stir in the milk and lemon zest until dough forms.
  • Shape and bake: Divide dough into 8 rounds. Place on the baking sheet and bake for 12-15 minutes.
  • Prepare strawberries: Toss sliced strawberries with sugar. Let them sit for 10-15 minutes.
  • Assemble shortcakes: Split shortcakes, layer with strawberries, and top with whipped cream.
  • Serve: Serve immediately, and enjoy the light and refreshing dessert.

Notes

Nutritional Values (Per Serving)

  • Calories: 350
  • Total Fat: 18g
  • Saturated Fat: 10g
  • Carbohydrates: 42g
  • Fiber: 3g
  • Protein: 4g

Key Vitamins and Minerals (Per Serving)

  • Vitamin A: 6%
  • Vitamin C: 30%
  • Calcium: 8%
  • Iron: 8%
  • Folate: 6%

Additional Notes/Tips

  • Lemon flavor boost: Add a drizzle of lemon glaze over the whipped cream for more zing.
  • Make ahead: Prepare the shortcake and strawberries a few hours in advance for easy assembly.
  • Customization: Experiment with adding a bit of lemon curd for extra citrus punch!