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 Time: 20minutes
Cook Time: 20minutes
1lemon lemon zest
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.
Barbara's Notes + Tips
You can freeze this until ready to serve. Just let it cool on a rack and then wrap tightly in plastic wrap.
If you want a more substantial topping, add cream cheese to the whipped cream like I did for my strawberry pie.
Add a little sugar to cut strawberries before adding them to the top, otherwise they will taste sour next to the cake.