For an extra burst of flavor, try adding a teaspoon of lemon extract to the cake batter. If you don't have cake flour, you can make your own by using all-purpose flour. For every 1 cup of all-purpose flour, remove 2 tablespoons of flour and replace it with 2 tablespoons of cornstarch. The yogurt cream can be made ahead of time and stored in the refrigerator for up to 24 hours. Feel free to experiment with other citrus fruits, such as orange or lime, in place of lemon. Garnish with mint leaves for a vibrant presentation.
Strawberry-Citrus Shortcake
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PREP TIME30 mins
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COOK TIME1 hrs 10 mins
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TOTAL TIME1 hrs 40 mins
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SERVING8 People
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VIEWS27
Elevate your dessert experience with this bright and zesty Strawberry-Citrus Shortcake! A delicate lemon-infused pound cake replaces the traditional biscuit, creating a sweeter, more refined base. Topped with macerated fresh strawberries and a tangy, lightly sweetened yogurt cream, each bite is a symphony of flavors and textures that will leave you craving more.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate83 g
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Cholesterol200 mg
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Fiber2 g
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Protein10 g
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Saturated Fat20 g
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Sodium392 mg
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Sugar52 g
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Fat33 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 325°F (165°C). Grease and flour a 9x5-inch loaf pan. (5 minutes)
02
StepIn a medium bowl, sift together the cake flour and salt. (5 minutes)
03
StepIn a large mixing bowl, cream together the softened butter and 1 1/3 cups of sugar until light and fluffy. (7 minutes)
04
StepBeat in the lemon zest, lemon juice, and vanilla extract until well combined. (3 minutes)
05
StepGradually add the eggs, one at a time, alternating with the flour mixture, beginning and ending with the flour. Mix until just combined. Be careful not to overmix. (10 minutes)
06
StepPour the batter into the prepared loaf pan and spread evenly. (2 minutes)
07
StepBake in the preheated oven for approximately 1 hour and 10 minutes, or until a toothpick inserted into the center comes out clean and the top springs back lightly when touched. (70 minutes)
08
StepLet the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely. (15 minutes)
09
StepWhile the cake is baking and cooling, prepare the strawberries: In a medium bowl, gently toss the sliced strawberries with 1/3 cup of sugar. Cover and refrigerate for at least 30 minutes to allow the juices to release and the strawberries to macerate. (35 minutes)
10
StepPrepare the yogurt cream: In a separate bowl, combine the yogurt, heavy cream, and 2 tablespoons of sugar. Stir until smooth and well combined. (3 minutes)
11
StepTo assemble the shortcake, slice the cooled lemon pound cake. Top each slice with the macerated strawberries and a generous dollop of the yogurt cream. Serve immediately and enjoy!
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Jaydon Dibbert
Jun 24, 2025I've made this shortcake several times now, and it's always a hit. Everyone loves the bright, refreshing flavors.
Nicholas Hilpert
Jun 19, 2025I didn't have Greek yogurt, so I used regular yogurt and it still turned out great.
Osvaldo Batzwilderman
May 17, 2025The lemon pound cake is so much better than a traditional biscuit for shortcake. It's lighter and more flavorful.
Mariela Dietrich
Apr 26, 2025Next time, I'm going to try adding a little bit of almond extract to the cake batter.
Mia Greenfelder
Mar 30, 2025This recipe is amazing! The lemon cake is so moist and the yogurt cream is the perfect complement to the sweet strawberries.
Claud Hand
Feb 13, 2025The directions are very easy to follow. Thank you for sharing such a delicious recipe.