Ingredients for - Lemon Strawberry Shortcake
How to cook deliciously - Lemon Strawberry Shortcake
1. Stage
Preheat the oven to 450°F. In a small bowl, mix the softened butter and lemon zest until blended. In another bowl, toss the strawberries with the sugar. Set both aside while you prepare the shortcakes.
2. Stage
In a large bowl, whisk the flour, sugar, baking powder, lemon zest and salt. Cut in the cold butter until the mixture resembles coarse crumbs. In another bowl, whisk the milk and egg yolk until blended. Add this egg mixture to the flour mixture, stirring with a fork just until moistened.
3. Stage
Turn the dough onto a lightly floured surface, then knead it gently four to five times. Divide the dough into four portions. Pat each into a 3/4-inch-thick circle. Place each piece of dough 2 inches apart on a parchment-lined baking sheet. Bake for 8 to 10 minutes, or until golden brown. Remove them from the pan to a wire rack.
4. Stage
Meanwhile, in a small bowl, beat the cream until it begins to thicken. Add the sugar, and beat until soft peaks form.
5. Stage
To serve, split the shortcakes in half. Cover the bottoms with whipped cream and strawberries. Spread the lemon-butter mixture on the tops of the shortcakes, then place them on top of the strawberries and whipped cream. Editor's Tip: Let the shortcakes fully cool before serving. Otherwise, the whipped cream could melt.
