Fresh Strawberry Lemon Shortcake
The first recorded recipe for shortcake dates back to 1588 in an English cookbook called ‘The Good Huswifes Jewell’.
This is vegetarian recipe. Dish can be prepared in 65 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Fresh Strawberry Lemon Shortcake
Ingredients
Instructions
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Preheat the oven to 350°F (175°C).
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In a mixing bowl, combine sliced strawberries, lemon juice, and 2 tablespoons of sugar. Set aside to macerate for 15 minutes.
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In a separate bowl, whisk together flour, baking powder, salt, and remaining sugar.
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Cut in butter until the mixture resembles coarse crumbs.
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In another bowl, beat the egg and vanilla extract.
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Add the egg mixture to the dry ingredients and mix until just combined.
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Press the dough into a greased 9-inch round cake pan.
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Bake for 15-20 minutes or until golden brown.
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Remove from the oven and let it cool for 10 minutes.
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Slice the shortcake in half horizontally.
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Spread whipped cream on the bottom half of the shortcake.
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Spoon macerated strawberries on top of the whipped cream.
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Place the top half of the shortcake over the strawberries.
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Garnish with additional whipped cream and mint leaves if desired.
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Serve and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 16g25%
- Total Carbohydrate 40g14%
- Sugars 20g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
