Strawberry Lemon Shortcake

Strawberry Lemon Shortcake

I’m pretty sure that 3-year-old Charlotte is officially going on 13. Usually when she earns a time out, I take her to her room and shut the door. But the tables have turned. Now when she acts up, she runs to her room and slams the door in my face. It’s not dramatic at all or anything.

Strawberry Lemon Shortcake

And the other day I started making cookies and asked if she wanted to help and SHE SAID NO. To cookies. To mother-daughter bonding time. What is going on?? Send help.

Strawberry Lemon Shortcake

Aren’t strawberry and lemon just the best combo? Seems natural to add it to shortcake. Especially since I’ve still got some crazy determined lemons hanging around on my tree outside. Seriously guys, it’s July, I’m picking peaches and plums, and you lemons are still thinking that this citrus party is rockin on.

Strawberry Lemon Shortcake

Well I’m all for it actually. Never enough lemons. Especially when it comes to Strawberry Lemon Shortcake. I love this recipe because it’s soooo easy. There is no butter. As much as I love you, dear butter, you are annoying to cut into flour. All you have to do for this shortcake is get the dry ingredients together and stir in some cream and lemon juice. Easy peasy.

Strawberry Lemon Shortcake

And then you bake it in a pan instead of rolling it out and cutting it, or dropping it onto a pan. You bake it all together and cut it afterward. So much faster. Also, so much softer. If you’re not into a soft shortcake recipe, this isn’t the one for you.

Strawberry Lemon Shortcake

And did I mention the lemon whipped cream? Lemon. whipped. cream. Watch out, 4th of July BBQ. I’m ready for you.

Easy Strawberry Lemon Shortcake

Yield: Serves 6


    For the strawberry topping:
  • 4 cups strawberries, hulled and sliced
  • 1/2 cup sugar
  • 1-3 teaspoons lemon zest
  • For the shortcake:
  • 2 cups all purpose flour, spooned and leveled
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • zest from 1 lemon
  • 1 and 1/4 cups heavy cream
  • 1/4 cup fresh lemon juice
  • For the Lemon Whipped Cream:
  • 2 cups cold heavy whipping cream
  • 1/4 cup granulated sugar
  • 2 tablespoons lemon zest
  • 4 teaspoons fresh lemon juice


  1. Preheat your oven to 400 F. If there is room in your fridge or freezer, chill your stand mixer bowl or another large bowl, and the beaters you will use to whip the cream later. (don't fret too much if you don't have room.)
  2. In a medium bowl, sprinkle the sliced strawberries with 1/2 cup sugar and 1 teaspoon (or more) lemon zest. Mix and refrigerate while you prepare the shortcake.
  3. In another medium bowl, whisk together flour, 1/4 cup sugar, baking powder, salt, and lemon zest. Use a fork to stir in the cream--do not over mix. While there are still some flour-y spots, add the 1/4 lemon juice. Continue to combine until it has just come together, just a few turns.
  4. Grease an 8x8 inch baking dish with nonstick spray. Spread the batter into the pan.
  5. Bake at 400 F for about 18-20 minutes, until golden brown around the edges and a toothpick comes out clean. Let cool for 10 minutes.
  6. Carefully lift the shortcake from the pan and let sit on a wire rack to cool some more.
  7. Cut the shortcake into 6 pieces and then split each piece in half horizontally. (You can use a biscuit cutter if you want to do circles.)
  8. Make the lemon whipped cream. Take your empty mixing bowl out of the fridge. Add the heavy cream and beat on high. Gradually add in the sugar, lemon zest, and lemon juice. Continue to beat on high until stiff peaks form.
  9. To assemble, place the bottom half of a shortcake on a plate. Top with strawberry topping, lemon whipped cream, and then the other half of the shortcake. Top with more whipped cream. Enjoy!

Source: Shortcake inspired by The Kitchen McCabe and the Food Network. Whipped cream recipe from Epicurious.

Strawberry Lemon ShortcakeZestify that lemon. Add more!!

Strawberry Lemon ShortcakeStir in the cream and lemon juice with a fork, then spread it in a pan.

Strawberry Lemon Shortcake

Strawberries + lemon zest = BFF





  1. says

    Sounds amazing! I love strawberries and the fresh lemon taste must be awesome in combination. Especially as the days are getting hotter and hotter we need something fresh with it. :) Thanks for sharing this.
    And keep you head up, it’ll go away, she’s only 3. :) As you said, once she’s 13, it’ll probably take more time…
    Tina | Mademoiselle Gourmande recently posted…Fresh Summer Lentil SaladMy Profile

  2. says

    Amen to cutting in butter! Haha. I love homemade strawberry shortcake and this sounds delicious. Also, Wendy occasionally does that same run-to-her-room-and-slam-the-door thing and I don’t even do time-outs with her unless I need a time-out myself. ;) Sometimes she just needs her space I guess and then I open the door to check on her and she’s sitting in her bed with a pile of books, grinning happily at me and whatever she was wailing about has been forgotten. Oh sweet toddler girls!
    Claire @ Lemon Jelly Cake recently posted…My Summer BreakMy Profile

  3. says

    Oh daughters, they are such a hoot. Trinity was FIVE the first time she told me I was “Ruining her life!” Solidarity sister, hang tough.

  4. Sarah says

    Gorgeous! I know multiple people who would die for this. And the whole method looks just too easy NOT to do. Lucky you with all that picking deliciousness right off the trees!

  5. says

    I say that about my two year old girl all the time! She hasn’t quite reached the door slamming point yet but the sass in her tone sometimes? I swear I flash forward to her at 13. Anyway — these look incredible, as always! Strawberry and lemon is such a sunny combination.
    Ashley | The Recipe Rebel recently posted…10-Minute BBQ Ham SandwichesMy Profile

  6. says

    Eeks, my 3 year old boy is doing that to me now too and I can only imagine when my daughter reaches her brother’s age – hang in there mama :)
    These shortcakes are just the treats to help get us through these times. Yay for not having to cut any butter into the flour. I love the strawberry and fresh lemon combination!

  7. says

    All I have to say is FOUR is a zillion times better than age three. Just have confidence in that…and you’ll be able to sleep at night. She’ll still have the same fiery little personality- just won’t be quite so defiant…and ANNOYING. Something about age four…they just start to able to actually use REASON…they’re smarter, better able to express themselves through words, have a better understanding of how to get their way without throwing a tantrum. I’m not sure exactly what it is. But thank God for FOUR!!

    These strawberry lemon shortcakes look delicious!
    Sarah @ Running On Brie recently posted…Comment on Salmon Cakes with Red Pepper and Scallions by cheriMy Profile

  8. Mattie says

    For the shortcake, is it 1/4 cup of lemon juice, or 1/4 of the juice squeezed from a lemon? And if so, how big of a lemon are you using? Thanks!

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