Fresh Strawberry Lemon Shortcake
Serves: 6
Gideon Batz
1 January 1970
Based on User reviews:
56
Spice
54
Sweetness
56
Sourness
44
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1.5 cups
Strawberry (sliced fresh)1 tsp
White Sugar1 cup
All-Purpose Flour3 tsp
Baking Powder1 tsp
Salt2 tbsps
Butter3 tbsps
Milk (2%)1 tsp
Lemon Zest1 cup
Nonfat Plain Yogurt1 cup
Sour Cream (reduced-fat)1 tbsp
Nectar (agave)1 cup
Heavy Whipping CreamDirections:
1
Combine strawberries and 2 tablespoons sugar in a bowl; cover and refrigerate until ready to serve
2
Preheat oven to 400 degrees F (200 degrees C)
3
Combine flour, 2 tablespoons sugar, baking powder, and salt in a bowl
4
Cut in butter with a knife or pastry blender until mixture resembles coarse crumbs
5
Whisk milk, egg yolk, and 3/4 teaspoon lemon zest in another bowl; stir into crumb mixture until dough is moistened
6
Turn dough out onto a lightly floured surface and knead 10 turns
7
Divide dough in half; pat or roll out into a 3/4-inch thick round
8
Transfer rounds to a baking sheet
9
Bake in preheated oven until golden brown, 8 to 10 minutes
10
Remove to cool on a wire rack for 15 minutes
11
Split each shortcake in half horizontally
12
Mix yogurt, sour cream, agave nectar, and 1/2 teaspoon lemon zest in a bowl; set aside
13
Beat whipping cream in another bowl until foamy
14
Add 1 teaspoon sugar, continuing to beat cream until stiff peaks form
15
Lift your beater or whisk straight up: the egg whites will form sharp peaks
16
Arrange cake bottoms on dessert plates and evenly spread with yogurt mixture
17
Top each cake with 1/4 of the strawberries and 1/4 of the whipped cream
18
Place the cake tops over the whipped cream and cover with remaining strawberries and whipped cream