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A slice of strawberry shortcake with whipped cream
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5 from 1 vote

Lemon Strawberry Shortcake

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.
Prep Time20 mins
Cook Time20 mins
Course: Dessert
Cuisine: American
Keyword: lemon, strawberries
Servings: 16
Calories: 166kcal


  • ½ cup sugar
  • 1 lemon lemon zest
  • 1 ⅓ cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 egg
  • 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.


Calories: 166kcal | Carbohydrates: 19g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 39mg | Sodium: 151mg | Potassium: 66mg | Fiber: 1g | Sugar: 10g | Vitamin A: 339IU | Vitamin C: 6mg | Calcium: 32mg | Iron: 1mg