Strawberry Shortcake with Lemon Whipped Cream
This recipe is for a classic strawberry shortcake with a twist of lemon whipped cream. The shortcakes are made with a buttery, flaky dough and topped with fresh strawberries and a light and tangy 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!