Fresh Strawberry Lemon Shortcake
Recipe information
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Cooking:
20 min.
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Servings per container:
2
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Source:

Ingredients for - Fresh Strawberry Lemon Shortcake

1. Sliced fresh strawberries - 1 ½ cups
2. White sugar - 2 tablespoons
3. All-purpose flour - 1 cup
4. White sugar - 2 tablespoons
5. Baking powder - ¾ teaspoon
6. Salt - ⅛ teaspoon
7. Butter - 2 tablespoons
8. 2% milk - 3 tablespoons
9. Egg yolk, beaten - 1
10. Lemon zest - ¾ teaspoon
11. Nonfat plain yogurt - ¼ cup
12. Reduced-fat sour cream - ¼ cup
13. Agave nectar - 1 tablespoon
14. Lemon zest - ½ teaspoon
15. Heavy whipping cream - ⅓ cup
16. White sugar - 1 teaspoon

How to cook deliciously - Fresh Strawberry Lemon Shortcake

1. Stage

Combine strawberries and 2 tablespoons sugar in a bowl; cover and refrigerate until ready to serve.

2. Stage

Preheat oven to 400 degrees F (200 degrees C).

3. Stage

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.

4. Stage

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.

5. Stage

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.

6. Stage

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.