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.
Ingredients
- 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)
- TOPPING
- 1 cup heavy cream
- 2 tablespoons honey
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla
- fresh strawberries (sliced)
Instructions
- 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.
Nutrition
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