LEMON SHORTCAKE RECIPES

Name: Lemon-Berry Shortcake
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8 servings.
Ingredients: 1-1/3 cups all-purpose flour; 1/2 cup sugar; 2 teaspoons baking powder; 1/4 teaspoon salt; 1 large egg, room temperature; 2/3 cup buttermilk; 1/4 cup butter, melted; 1 teaspoon grated lemon zest; 1 tablespoon lemon juice; 1 teaspoon vanilla extract; 1 cup sliced fresh strawberries; TOPPING:; 1 cup fresh blackberries; 1 cup sliced fresh strawberries; 1 tablespoon lemon juice; 1 teaspoon sugar; 2 cups reduced-fat whipped topping

LEMON-BERRY SHORTCAKE RECIPE: HOW TO MAKE IT

Lemon-Berry Shortcake Recipe: How to Make It image

This simple lemon shortcake is tender and not overly sweet. Enjoy this summertime classic with a generous layer of whipped topping and berries. —Meryl Herr, Overland Park, Kansas

Provided by Taste of Home

Categories Desserts

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 8 servings.

Number Of Ingredients 17

Ingredients

1-1/3 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 large egg, room temperature
2/3 cup buttermilk
1/4 cup butter, melted
1 teaspoon grated lemon zest
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup sliced fresh strawberries
TOPPING:
1 cup fresh blackberries
1 cup sliced fresh strawberries
1 tablespoon lemon juice
1 teaspoon sugar
2 cups reduced-fat whipped topping

Steps:

Preheat oven to 350°. Grease and flour a 9-in. round baking pan., In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk egg, buttermilk, melted butter, lemon zest, lemon juice and vanilla. Add to dry ingredients; stir just until moistened. Fold in 1 cup strawberries. Transfer to prepared pan., Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely., For topping, toss berries with lemon juice and sugar. To serve, spread whipped topping over cake. Top with berries.

Nutrition Facts : Calories 252 calories, FatContent 9g fat (6g saturated fat), CholesterolContent 42mg cholesterol, SodiumContent 245mg sodium, CarbohydrateContent 40g carbohydrate (19g sugars, FiberContent 2g fiber), ProteinContent 4g protein.

LEMON SHORTCAKE - NZ'S FAVOURITE RECIPES

Lemon Shortcake - NZ's Favourite Recipes image

Delicious lemony sweet treat, perfect for afternoon tea or a special after dinner nibble.

Provided by NZ Recipes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 24 pieces

Number Of Ingredients 13

Ingredients

100 grams butter
75 grams sugar
1 egg
225 grams flour
25 grams cornflour
1 teaspoon baking powder
Filling
50 grams butter
1 egg
juice and rind of 2 lemons
1 tablespoon cornflour
1 tablespoon golden syrup
half tin condensed milk

Steps:

Cream butter and sugar, add egg.then dry ingredients
Press or roll out half of mixture into baking paper lined sponge roll type tin.
Cover with prepared filling and other half of mixture rolled out
Bake at 150 degree c for approx 20 minutes
Ice when cold with vanilla icing, sprinkle with coconut if desired
Cut into pieces.
For filling melt all ingredients over gentle heat in saucepan, stirring until blended, cool and use

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STRAWBERRY LEMON SHORTCAKE RECIPE: HOW TO MAKE IT

I love a good strawberry shortcake, but this recipe is my favorite by far. The citrus zest in the dough adds a refreshing zip to the sweet dessert. —Nancy Hooper, Glen Burnie, Maryland
From tasteofhome.com
Reviews 4.5
Total Time 30 minutes
Category Desserts
Calories 394 calories per serving

Preheat oven to 450°. In a small bowl, mix softened butter and lemon zest until blended. In another bowl, toss strawberries with sugar; let stand while preparing shortcakes., In a large bowl, whisk flour, sugar, baking powder, lemon zest and salt; cut in cold butter until mixture resembles coarse crumbs. In another bowl, whisk milk and egg yolk until blended; add to flour mixture, stirring with a fork just until moistened. , Turn dough onto a lightly floured surface; knead gently 4-5 times. Divide dough into 4 portions; pat each into a 3/4-in.-thick circle. Place 2 in. apart on a parchment-lined baking sheet. Bake 8-10 minutes or until golden brown. Remove from pan to a wire rack. , Meanwhile, in a small bowl, beat cream until it begins to thicken. Add sugar; beat until soft peaks form., To serve, split shortcakes in half. Top bottoms with whipped cream and strawberries. Spread tops with lemon-butter mixture; place over strawberries.

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