Lemon Strawberry Shortcake is an EASY way to show off fresh strawberries. Add them to the cake itself and top with even more strawberries and a fabulous honey flavored cream.
If you’re trying to find something different to do with the abundant strawberries that are showing up at the famers market, lemon strawberry shortcake is a nice twist on traditional shortcake. It’s super easy and we loved the lemony flavor. No need to make layers and not quite as sweet as a frosted cake.
When your strawberries are fresh, you just want a little cake to compliment them and a lemony flavored cake is even better.
How do you make a lemon strawberry shortcake
Step 1: First mix the lemon zest with the sugar so that you get a uniform lemon flavor. Then add the dry ingredients.
Step 2: Combine the liquid ingredients and slowly add it to the flour mixture, stirring just until combined.
Step 3: Fold in the fresh strawberries and pour into a 9 inch round cake pan and bake for about 20 minutes.
Step 4: When ready to serve, beat heavy cream with honey, powdered sugar and vanilla.
You can’t have strawberry shortcake without whipped cream but I didn’t want to frost the whole cake with it and then have soggy cake if we didn’t eat it all in one sitting. I chose to just slice the cake and dollop the whipped cream on top, problem solved. If you’re going to serve a larger group, then frosting would be the way to go.
We also found that if you don’t add sugar to the strawberries that you top it with, they’re a little sour when eaten with the sweeter cake, so I would suggest adding just a pinch of sugar. The cake doesn’t need much sugar because the strawberries sweeten it just enough. I also added honey to the cream as I love the flavor it adds when topping fruit with whipped cream. This was a nice light dessert that took no time at all to put together.
Can you freeze this strawberry cake
Since strawberries are so juicy some strawberry desserts don’t freeze well but this is an exception. Just wrap it in plastic and then place in a ziplock.
What else can you make with fresh strawberries
- Strawberry jam
- Crostini topped with strawberries
- Strawberry crisp
- Strawberry layered cake
- Strawberry Pie
- Chiffon Pie
- Slab pie
- Pastry braid
Adapted slightly Bake or Break
Lemon Strawberry Shortcake
- ½ cup sugar
- 1 lemon lemon zest
- 1 ⅓ cups flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 egg
- ⅔ cup buttermilk
- ¼ cup butter melted
- 1 tablespoon lemon juice
- 1 teaspoon vanilla
- 1 cup fresh strawberries sliced
- 1 cup heavy cream
- 2 tablespoons honey
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla
- fresh strawberries sliced
- Preheat oven to 350º. Grease and flour a 9 inch round cake pan.
- Mix together the sugar and lemon zest, pinching it together with your fingers until combined. Add flour, baking soda, baking powder and salt, whisk to combine and set aside.
- In a separate bowl, mix together egg, buttermilk, butter, lemon juice and vanilla. Slowly add to flour mixture mixing just until moistened. Gently fold in strawberries.
- Pour batter into prepared pan and spread evenly. Bake 20-25 minutes, or until a toothpick inserted in the center comes out clean. Cool on wire rack for 10 minutes. Remove from pan to wire rack to cool completely.
- For topping: Whip the cream and add honey, sugar and vanilla. Spoon on to top of cake or dollop on individual slices. Top with strawberries. If strawberries are not very sweet, add a teaspoon or two of sugar. Drain juice before topping.