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Fresh Strawberry Lemon Shortcake

Fresh Strawberry Lemon Shortcake

Cost $8, save $8

Source: Recommended by CookPal

  • 10 Min
  • 2 Servings
  • $8

INGREDIENTS

  • Fruits & Sweeteners

    • 🍓 1 ½ cups sliced fresh strawberries
    • 🧂 2 tablespoons white sugar
    • 1 tablespoon agave nectar

  • Dry Ingredients

    • 1 cup all-purpose flour
    • 🧂 2 tablespoons white sugar
    • ¾ teaspoon baking powder
    • 🧂 ⅛ teaspoon salt

  • Wet Ingredients

    • 🧈 2 tablespoons butter
    • 🥛 3 tablespoons 2% milk
    • 🥚 1 egg yolk, beaten
    • ¼ cup nonfat plain yogurt
    • ¼ cup reduced-fat sour cream

  • Flavorings

    • ¾ teaspoon lemon zest
    • ½ teaspoon lemon zest

  • Whipped Cream

    • ⅓ cup heavy whipping cream
    • 🧂 1 teaspoon white sugar

STEPS

1

Combine strawberries and 2 tablespoons sugar in a bowl; cover and refrigerate until ready to serve.

2

Preheat oven to 400°F (200°C).

3

Mix flour, sugar, baking powder, and salt in a bowl. Cut in butter until mixture resembles coarse crumbs. Stir in milk, egg yolk, and lemon zest until moistened.

4

Turn dough onto a floured surface; knead 10 turns. Divide dough into 2 portions; roll each into 3/4-inch thick rounds. Transfer to a baking sheet.

5

Bake until golden brown, about 8-10 minutes. Cool shortcakes on wire racks for 15 minutes.

6

Mix yogurt, sour cream, agave nectar, and lemon zest in a bowl.

7

Whip cream with 1 teaspoon sugar until stiff peaks form.

8

Slice shortcakes horizontally. Spread yogurt mixture on bottoms, top with strawberries and whipped cream. Cover with tops, finishing with additional strawberries and whipped cream.

NUTRIENTS

Per 1 serving

🔥

369

Calories

  • 13
    Protein
  • 99
    Carbs
  • 34
    Fats

💡 For zestier shortcakes, add a tiny pinch of lemon extract.Refrigerate leftovers for up to 2 days for enhanced flavor.