Lemon Layer Strawberry Shortcake Recipes

STRAWBERRY LEMON SHORTCAKE

Steps:

• Heat oven to 350°F. Grease and flour 9x5-inch loaf pan; set aside.
• Beat sugar, eggs and salt in bowl with whisk until foamy. Whisk in 1/2 cup whipping cream, melted butter and lemon zest.
• Combine cake flour and baking powder in bowl. Add flour mixture, 1/2 cup at a time, to egg mixture. Gently stir after each addition with whisk.
• Pour batter into prepared pan. Bake 45-55 minutes or until toothpick inserted in center comes out clean. (Cake may crack.) Cool 10 minutes; remove from pan. Cool completely.
• Slice cake into 16 slices. Place 1 slice onto individual serving plate. Spoon 1/3 cup sliced strawberries over cake; top with 1/2 cup whipped cream. Place 1 slice cake over whipped cream; top with 1/3 cup sliced strawberries and 1/4 cup whipped cream. Garnish with 1 whole strawberry.

STRAWBERRY LEMON SHORTCAKE

Steps:

• Preheat oven to 450°. In a small bowl, mix softened butter and lemon zest until blended. In another bowl, toss strawberries with sugar; let stand while preparing shortcakes., In a large bowl, whisk flour, sugar, baking powder, lemon zest and salt; cut in cold butter until mixture resembles coarse crumbs. In another bowl, whisk milk and egg yolk until blended; add to flour mixture, stirring with a fork just until moistened. , Turn dough onto a lightly floured surface; knead gently 4-5 times. Divide dough into 4 portions; pat each into a 3/4-in.-thick circle. Place 2 in. apart on a parchment-lined baking sheet. Bake 8-10 minutes or until golden brown. Remove from pan to a wire rack. , Meanwhile, in a small bowl, beat cream until it begins to thicken. Add sugar; beat until soft peaks form., To serve, split shortcakes in half. Top bottoms with whipped cream and strawberries. Spread tops with lemon-butter mixture; place over strawberries.

FRESH STRAWBERRY LEMON SHORTCAKE

Steps:

• Combine strawberries and 2 tablespoons sugar in a bowl; cover and refrigerate until ready to serve.
• Preheat oven to 400 degrees F (200 degrees C).
• Combine flour, 2 tablespoons sugar, baking powder, and salt in a bowl. Cut in butter with a knife or pastry blender until mixture resembles coarse crumbs. Whisk milk, egg yolk, and 3/4 teaspoon lemon zest in another bowl; stir into crumb mixture until dough is moistened. Turn dough out onto a lightly floured surface and knead 10 turns. Divide dough in half; pat or roll out into a 3/4-inch thick round. Transfer rounds to a baking sheet.
• Bake in preheated oven until golden brown, 8 to 10 minutes. Remove to cool on a wire rack for 15 minutes. Split each shortcake in half horizontally.
• Mix yogurt, sour cream, agave nectar, and 1/2 teaspoon lemon zest in a bowl; set aside. Beat whipping cream in another bowl until foamy. Add 1 teaspoon sugar, continuing to beat cream until stiff peaks form.
• Arrange cake bottoms on dessert plates and evenly spread with yogurt mixture. Top each cake with 1/4 of the strawberries and 1/4 of the whipped cream. Place the cake tops over the whipped cream and cover with remaining strawberries and whipped cream.

LEMON LAYER STRAWBERRY SHORTCAKE

Steps:

• Heat oven to 400°F. Spray 9-inch round cake pan with nonstick cooking spray.
• In medium bowl, mix Bisquick mix, ¼ cup sugar, milk, butter and lemon peel together until soft dough forms. Spread dough in bottom of pan.
• Bake 13 to 15 minutes or until golden brown. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 20 minutes.
• Meanwhile, in chilled small bowl, beat cream with 2 tablespoons sugar, with electric mixer on high speed, until stiff peaks form. Cover and refrigerate until serving time.
• Carefully cut cake in half horizontally, using long serrated knife. Place bottom half of cake, cut side up, on 12-inch serving plate. Spread lemon curd over top to edges.
• Spoon half of berries over lemon curd. Place second cake layer over berries, cut side down. Top with remaining berries. Spoon or pipe whipped cream over berries.

GRILLED STRAWBERRY SHORTCAKE WITH LEMON CREAM

Steps:

• Preheat a grill to medium-high heat.
• For the lemon cream: Beat the cream, sugar, vanilla and lemon zest in a mixing bowl until soft peaks form. Add the sour cream and then hand whisk until slightly more thickened. Place in a 1-gallon resealable bag, chill and set aside. This can be made ahead of time and kept well chilled until ready to use.
• For the shortcake and glaze: Slide 4 strawberries onto each skewer. Mix together the sugar and lemon juice in a small bowl.
• Grill the cake slices using tongs until grill marks appear, 30 seconds to 1 minute. Follow by grilling the strawberries, flipping once, until grill marks appear, about 3 minutes. Transfer the strawberries to a cutting board and slice in half. Coat the strawberries in the glaze or brush on.
• Build the sandwiches by putting lemon cream on one side of the cake, followed by 4 strawberry halves. Add another layer of lemon cream and top with the remaining cake slice.

STRAWBERRY-BASIL-LEMON SHORTCAKES

Steps:

• Heat oven to 350°F. Line cookie sheet with parchment paper. In large bowl, beat butter, lemon peel and lemon juice with electric mixer on low speed until blended. With spoon, stir in Bisquick mix and 2/3 cup milk until dough forms a ball.
• Roll or pat dough into about 3/4-inch-thick rectangle. Cut into 6 squares. Place squares on cookie sheet. Brush tops with additional milk; sprinkle with sugar crystals.
• Bake 20 minutes or until tops are lightly browned.
• Meanwhile, in medium bowl, mix brown sugar, balsamic vinegar and basil together. Gently stir in strawberries. Refrigerate until ready to serve.
• Split shortcakes; place on individual dessert plates. Top bottom halves with whipped cream. Spoon strawberries over cream. Cover each with top half of shortcake.

LEMON POUND CAKE (FOR STRAWBERRY SHORTCAKE)

Steps:

• In a large bowl, combine the cake mix and eggs, adding eggs 1 at a time and beating at low speed after each.
• Pour oil in slowly, beating.
• Stir in lemon extract, gelatin mix and water, beating until well blended.
• Pour into 2 greased 9-by-5 inch loaf pans.
• Bake in a 325 degree oven 45 minutes or until a toothpick comes out clean.

STRAWBERRY SWIRL LEMON CAKE RECIPE BY TASTY

Steps:

• Grease an 11-inch (25cm) round cake pan and line with parchment paper.
• Make the cream cheese filling: In a medium bowl, mix the cream cheese, powdered sugar, and vanilla until fully incorporated and smooth. Set aside.
• In a small saucepan over medium heat, cook the strawberry jam until reduced by half, about 20 minutes. Remove the pan from the heat and set aside.
• Make the cake batter: In a large bowl, combine the flour, sugar, baking powder, and salt and whisk to combine.
• Add the eggs, milk, melted butter, and vanilla and whisk until fully incorporated. Stir in the lemon zest and juice.
• Pour the batter into the prepared cake pan.
• Preheat the oven to 350˚F (180˚C).
• Transfer the reserved cream cheese filling and reduced jam to 2 piping bags fitted with round tips or zip-top bags with a corner cut off.
• Starting in the center, pipe in a layer of jam in a spiral shape, moving towards the outside of the cake. Pipe a layer of cream cheese filling on top of the jam, following the swirl as closely as possible.
• Bake for 30 minutes, until a toothpick inserted in the center of the cake comes out clean. Allow cake to come to room temperature before removing from cake pan.
• Make the lemon glaze: combine the powdered sugar, lemon zest, and lemon juice in a medium bowl and whisk until a smooth glaze forms.
• Remove the cooled cake from the pan and evenly pour over the glaze.
• Allow the glaze to set before serving.
• Enjoy!

LEMON SHORTCAKES WITH STRAWBERRIES

Steps:

• For biscuits:
• Preheat oven to 400°F. Mix flour, sugar, baking powder, lemon peel and salt in large bowl. Whisk buttermilk and melted butter in medium bowl to blend. Add to flour mixture and stir just until moist dough forms. Drop 8 dough mounds (about 1/3 cup each) onto nonstick baking sheet. Using lightly floured hands, gently pat biscuits into neat 2 1/4-inch-diameter round about 1 1/4 inches high. Bake until biscuits are golden brown, about 15 minutes.
• Meanwhile, prepare topping:
• Slice 2 baskets strawberries; transfer to large bowl. Puree remaining 1 basket strawberries in processor until smooth. Add to sliced strawberries. Stir in mint, sugar and lemon juice.
• Cut warm biscuits in half horizontally. Place bottom halves of biscuits on 8 plates. Spoon topping generously over, allowing some berries and juices to spill onto plates. Place top halves of biscuits over and serve.