Strawberry Shortcake with Lemon Whipped Cream
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter cold and cut into small pieces
- 1/2 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries hulled and sliced
- 1/4 cup granulated sugar
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Using a pastry cutter or your fingers, cut in the butter until the mixture resembles coarse crumbs.
- In a small bowl, whisk together the heavy cream, egg, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Turn the dough out onto a lightly floured surface and knead gently until it comes together.
- Pat the dough into a 1-inch thick circle and cut out 6 rounds using a biscuit cutter.
- Place the rounds onto the prepared baking sheet and bake for 15-18 minutes, or until golden brown.
- While the shortcakes are baking, prepare the strawberries. In a medium bowl, toss the sliced strawberries with the granulated sugar and set aside.
- In a large bowl, beat the heavy cream until soft peaks form.
- Add the powdered sugar, lemon zest, and vanilla extract and beat until stiff peaks form.
- To assemble the shortcakes, split each one in half and place the bottom half on a plate.
- Spoon some of the strawberries and their juices over the bottom half.
- Top with a dollop of the lemon whipped cream.
- Place the top half of the shortcake on top and repeat with the remaining shortcakes.
- Serve immediately and enjoy!
When it comes to dessert, nothing says “summer” quite like a fresh and juicy strawberry. And what better way to showcase this seasonal favorite than with a classic strawberry shortcake? But here’s the twist – we’re going to add a zesty and refreshing lemon whipped cream to take this dessert to the next level.
Let’s start with the shortcake. Instead of the usual biscuit-like shortcake, we’re going to make a more cake-like version. This gives the dessert a lighter texture and a slightly sweeter flavor. The key is to use cake flour instead of all-purpose flour and to mix the dough gently to avoid developing too much gluten.
Next, we move on to the strawberries. The trick to making a delicious strawberry shortcake is to use the freshest, juiciest strawberries you can find. Look for berries that are bright red and fragrant, with no mushy or overripe spots. Slice them thinly and sprinkle them with a little bit of sugar to draw out their natural juices.
Now, let’s talk about the star of the show – the lemon whipped cream. To make this, we start by whipping heavy cream until it forms stiff peaks. Then, we fold in some fresh lemon zest and a touch of sugar to create a light and tangy whipped cream that perfectly complements the sweetness of the strawberries.
To assemble the dessert, start with a slice of the cake-like shortcake, then add a generous layer of sliced strawberries. Top with a dollop of the lemon whipped cream, and repeat the layers until you reach the top. Finish with a final layer of whipped cream and a few fresh strawberry slices for garnish.
This Strawberry Shortcake with Lemon Whipped Cream is the perfect dessert for any spring or summer gathering. It’s light, refreshing, and bursting with fresh fruit flavor. Plus, it looks as beautiful as it tastes. So, give this recipe a try and let me know what you think.