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Strawberry Lemon Shortcake with Homemade Whipped Cream Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 128 reviews
  • Author: Jasmine
  • Prep Time: 10 minutes
  • Cook Time: 14 minutes
  • Total Time: 24 minutes
  • Yield: 6 shortcakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Strawberry Lemon Shortcake with Homemade Whipped Cream is a delightful and refreshing dessert featuring tender lemon-zested shortcakes topped with juicy strawberries and fluffy, sweet homemade whipped cream. The shortcakes are perfectly crumbly and golden, thanks to the use of frozen butter, while the whipped cream adds a luscious finish. Perfect for spring or summer gatherings, this recipe delivers a classic twist with fresh lemon and sparkling sugar accents.

Ingredients

Scale

For Shortcakes:

  • 2 cups all-purpose flour
  • 3 tablespoons white sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon lemon zest
  • 1/2 cup frozen butter
  • 1/2 cup half & half
  • 1 egg
  • 1 egg white (for brushing on top)
  • Large sparkling sugar, for sprinkling
  • Strawberries, sliced, for serving

For Whipped Cream:

  • 1 cup heavy whipping cream
  • 1/4 cup white sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat and prepare baking sheet: Preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper to prevent sticking and promote even baking.
  2. Mix dry ingredients and incorporate butter: In a bowl, combine the flour, white sugar, baking powder, salt, and lemon zest. Using a grater, grate frozen butter over the flour mixture. Use a fork to mix the butter and flour until the texture looks crumbly, though some loose flour is okay.
  3. Combine wet ingredients: In a separate bowl, beat the egg thoroughly. Add the half & half to the egg and mix to blend well.
  4. Form the dough: Pour the egg and half & half mixture into the flour and butter mixture. Stir until a sticky dough forms.
  5. Shape and prepare shortcakes: Divide the dough into 6 equal balls and place them on the prepared baking sheet. Flatten each slightly. Brush the tops and sides with the egg white to create a shiny finish and help prevent burning. Sprinkle the tops with large sparkling sugar for a beautiful crust.
  6. Bake the shortcakes: Bake in the preheated oven for 12-14 minutes until the shortcakes are golden brown. Remove and allow to cool completely before assembling.
  7. Make the whipped cream: Place the heavy cream, white sugar, and vanilla extract in a chilled metal bowl. Beat on high speed for 2-3 minutes until stiff peaks form. Keep refrigerated until ready to use.
  8. Assemble the shortcakes: Slice each shortcake in half horizontally. Layer the bottom half with sliced strawberries and a generous dollop of whipped cream, then place the top half of the shortcake on top. Add more whipped cream and a fresh strawberry on top for garnish.

Notes

  • Always use frozen butter for the shortcakes because it grates well and produces a light, crumbly texture. Avoid using room temperature butter, which can make shortcakes dense and flat.
  • Brushing egg whites on the shortcakes before baking gives a pretty sheen to the surface and helps prevent burning during baking.
  • Use a chilled bowl for whipping cream to help it whip faster and hold its shape better.
  • For best texture, let the shortcakes cool completely before assembling to prevent melting the whipped cream.

Nutrition

  • Serving Size: 1 shortcake with toppings
  • Calories: 320
  • Sugar: 20g
  • Sodium: 210mg
  • Fat: 16g
  • Saturated Fat: 10g
  • Unsaturated Fat: 5g
  • Trans Fat: 0.2g
  • Carbohydrates: 36g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 80mg

Find it online: https://jmrecipes.com/strawberry-lemon-shortcake-with-homemade-whipped-cream-recipe/