Name: Easy Lemon Strawberry Shortcake For Two
Prep time: 25 min
Cook time: 15 min
Total time: 100 min
Ingredients: 1 cup all-purpose flour; ½ teaspoon baking powder; ¼ teaspoon kosher salt; 1 tablespoon sugar; 5 tablespoons butter (cut into small pieces); Zest from 1 lemon ({be very careful to only remove the dark yellow!}); ¼ cup milk; 1 tablespoon heavy cream (for brushing shortcakes, optional); turbinado sugar (for sprinkling on top, optional); 2 cups strawberries (cored and quartered); 1 tablespoon granulated sugar (or more to taste – taste your strawberries first!); ½ tablespoon fresh lemon juice

Easy Lemon Strawberry Shortcake For Two

5 from 1 vote

May 8, 2014

Aug 12, 2022

This easy Lemon Strawberry Shortcake for Two has a tender, moist lemon shortcake and is the perfect way to highlight fresh strawberries! The lemon adds a bit of tartness and augments the strawberry flavor. Pair with my Lemon Whipped Cream for the perfect end to a Summer meal!

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Strawberry Shortcake for Two blue china plates

I love the combination of tart lemons and sweet strawberries in this refreshing twist on a classic summer dessert!

Honestly, when I see the first strawberries arriving in the market I get giddy just thinking about strawberry shortcake!

Strawberry Shortcake for Two Sauce drizzle on antique spoon

I really wanted a nice zip from the lemon so there is fresh lemon zest in the shortcakes, and lemon juice mixed with the strawberries and my favorite lemon whipped cream on top! Even though it sounds overwhelming, it just a nice complimentary note in the background.

Strawberry Shortcake for Two messy plate

The best part about this shortcake? It’s easy and fast. You can have dessert on the table in 30 minutes, and that is if you dilly-dally. If you don’t bother to cut out the shortcakes into individual portions it will be even faster!

Perfectly portioned for two...or for one, two days in a row! 😉

Strawberry Shortcake for Two ready to assemble

Fresh, fast and incredibly delicious! The perfect way to highlight Spring’s favorite fruit! In fact the recipe is so easy, you could probably just memorize it.

Traditional recipes such as this one call for macerating the strawberries but I promised you a fast and easy version, so I smashed half of the berries to facilitate the release of their sweet, fruity juice! The longer they sit, the better they taste but sometimes a girl’s gotta have strawberry shortcake NOW.

Easy Lemon Strawberry Shortcake For Two

5 from 1 vote

Lindsey

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Prep Time 25 minutes

Cook Time 15 minutes

Chill Time 1 hour

Total Time 1 hour 40 minutes

Course Dessert

Cuisine American

Servings people

Calories 616 kcal

Ingredients

For the Lemon Shortcake:

1 cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon kosher salt
1 tablespoon sugar
5 tablespoons butter (cut into small pieces)
Zest from 1 lemon ({be very careful to only remove the dark yellow!})
¼ cup milk
1 tablespoon heavy cream (for brushing shortcakes, optional)
turbinado sugar (for sprinkling on top, optional)

For the Strawberries:

2 cups strawberries (cored and quartered)
1 tablespoon granulated sugar (or more to taste – taste your strawberries first!)
½ tablespoon fresh lemon juice

Lemon Whipped Cream

US Customary - Metric

Instructions

To Make the Shortcakes:

Preheat the oven to 400F and line a baking sheet with parchment.
In a bowl whisk together the flour, baking powder, salt and sugar. Cut the butter into the flour mixture with a pastry knife or rubbing the butter into the flour using your hands. I cut the flour in with a pastry knife and then rubbed it in until the mixture held its shape when I squeezed it (it easy crumbled back apart).
Mix in the lemon zest until evenly distributed.
Slowly add the milk to the mixture and toss with a fork. Continue to add milk until the mixture just comes together in a cohesive ball. I accidentally added too much milk and it turned out just fine.
Divide dough into four equal portions, or pat into one larger circle. Wrap in plastic wrap and chill for an hour.
Press each piece of dough into a circle approximately ¾ inch thick. Brush with heavy cream and sprinkle with turbinado sugar.
Bake shortcakes for approximately 15 minutes or until the bottoms are golden and the tops are just beginning to brown.
While your shortcakes cook, make your strawberry topping and whipped cream.

To make the Strawberry Lemon Filling:

Wash, dry, and hull the berries. I use the pointy end of a vegetable peeler to do this as efficiently as possible with minimal waste. Quarter the berries and smash half of them in a bowl using a fork or whatever device you find easiest. They don’t have to be perfectly mashed, we just want to get the process going!
Add the remaining berries to the bowl, sprinkle with sugar and lemon juice and stir. Let sit on the counter while you make the whipped cream [LINK] and the shortcakes finish baking.

Assembling the Shortcakes:

Strain the excess juice from the berries and reserve the juice. If you are serving them right away and you don’t care about the presentation, then you can absolutely skip this step.
As you can see in my pictures I like to place one shortcake on the bottom, top it with strawberries and whipped cream and then repeat the process with another shortcake. I actually cut each shortcake in half and made 4 small portions.
Drizzle with the reserved strawberry lemon juice.

Keyword easy dessert recipe, fourth of july cake, July 4th dessert, Spring, Summer

Tried this recipe?Mention @cheflindseyfarr

Easy Lemon Strawberry Shortcake For Two

Ingredients 1x2x3x

For the Lemon Shortcake:

For the Strawberries:

Lemon Whipped Cream

Instructions

To Make the Shortcakes:

To make the Strawberry Lemon Filling:

Assembling the Shortcakes:

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