Strawberry Lemon Custard Shortcake Recipes

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FRESH STRAWBERRY LEMON SHORTCAKE



Fresh Strawberry Lemon Shortcake image

Lemon zest and yogurt bring out the sweet flavors of this fresh strawberry shortcake.

Provided by fioremarie

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 45m

Yield 2

Number Of Ingredients 16

1 ½ cups sliced fresh strawberries
2 tablespoons white sugar
1 cup all-purpose flour
2 tablespoons white sugar
¾ teaspoon baking powder
⅛ teaspoon salt
2 tablespoons butter
3 tablespoons 2% milk
1 egg yolk, beaten
¾ teaspoon lemon zest
¼ cup nonfat plain yogurt
¼ cup reduced-fat sour cream
1 tablespoon agave nectar
½ teaspoon lemon zest
⅓ cup heavy whipping cream
1 teaspoon white sugar

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.

Nutrition Facts : Calories 738.1 calories, Carbohydrate 99.1 g, Cholesterol 201.5 mg, Fat 33.5 g, Fiber 4.8 g, Protein 13 g, SaturatedFat 19.9 g, Sodium 477 mg, Sugar 44.4 g

STRAWBERRY LEMON SHORTCAKE



Strawberry Lemon Shortcake image

I love a good strawberry shortcake, but this recipe is my favorite by far. The citrus zest in the dough adds a refreshing zip to the sweet dessert. -Nancy Hooper, Glen Burnie, Maryland

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 4 servings.

Number Of Ingredients 16

1 tablespoon butter, softened
1/4 teaspoon grated lemon zest
1-1/2 cups sliced fresh strawberries
2 tablespoons sugar
SHORTCAKES:
1 cup all-purpose flour
3 tablespoons sugar
1 teaspoon baking powder
3/4 teaspoon grated lemon zest
1/8 teaspoon salt
3 tablespoons cold butter, cubed
1/3 cup 2% milk
1 large egg yolk
WHIPPED CREAM:
1/3 cup heavy whipping cream
1 teaspoon sugar

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.

Nutrition Facts : Calories 394 calories, Fat 21g fat (13g saturated fat), Cholesterol 106mg cholesterol, Sodium 286mg sodium, Carbohydrate 47g carbohydrate (21g sugars, Fiber 2g fiber), Protein 6g protein.

STRAWBERRY LEMON CUSTARD SHORTCAKE



Strawberry Lemon Custard Shortcake image

I just had to buy the June issue of Canadian Living so I could make the cover recipe! I made some changes to the biscuit portion - you could substitute with sponge or angel food cake, if you prefer. Standing time has not been included.

Provided by CountryLady

Categories     Dessert

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 19

2 cups all-purpose flour
2 tablespoons granulated sugar
1/4 teaspoon baking soda
1 tablespoon baking powder
1 tablespoon lemon zest
1/2 cup cold butter, cubed
1 cup milk
1 1/2 teaspoons lemon juice
1 tablespoon coarse sugar
4 egg yolks
2 cups milk
1/2 cup granulated sugar
1/4 cup cornstarch
1 tablespoon lemon zest
3 tablespoons lemon juice
4 cups sliced strawberries
2 tablespoons granulated sugar
2 tablespoons brandy (optional)
whipping cream

Steps:

  • BISCUITS: Sift dry ingredients together; mix in zest.
  • Using a pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs.
  • Make a well in the center & pour the milk in; mix the flour into this until it forms a ball - when the mixture comes away from the sides of the bowl without sticking, its ready; if necessary, add a little more flour.
  • Turn out onto a floured surface & gently knead 5 or 6 times - no more or it will become tough.
  • Roll out about 1/2" thick, cut with a cookie cutter or floured glass & place on an ungreased cookie sheet.
  • Brush with lemon juice, sprinkle with coarse sugar & bake in preheated 450F oven for 8 to 12 minutes or until light golden colour on top.
  • CUSTARD: Whisk yolks, sugar, corn starch, zest & 1/4 cup of the milk in a bowl; set aside.
  • In a heavy saucepan, heat the remaining milk over medium heat just until bubbles form around the edge; gradually, whisk into the yolk mixture.
  • Return to the pan & cook over medium heat, stirring constantly, until thick enough to coat a spoon, about 5 minutes.
  • Strain through a fine-mesh sieve into a bowl; stir in lemon juice.
  • Place plastic wrap directly on surface & refrigerate until cold, about 2 hours or up to 2 days.
  • BERRIES: Toss berries, sugar & brandy (if using) in a large bowl; let stand for 30 minutes or up to 2 hours.
  • ASSEMBLY: Slice cooled biscuits in half horizontally & place bottom half on serving dishes.
  • Spoon some strawberries onto each biscuit & top with custard; place biscuit tops on top of custard.
  • Spoon more strawberries onto each biscuit top followed by whipped cream.

Nutrition Facts : Calories 558.7, Fat 23.2, SaturatedFat 13.6, Cholesterol 183.6, Sodium 410.1, Carbohydrate 78.9, Fiber 3.4, Sugar 32.1, Protein 10.8

LEMON SHORTCAKES WITH STRAWBERRIES



Lemon Shortcakes with Strawberries image

Categories     Cake     Dessert     Bake     Low Fat     Strawberry     Lemon     Healthy     Bon Appétit

Yield Serves 8

Number Of Ingredients 13

Biscuits
2 cups all purpose flour
1/3 cup sugar
1 tablespoon baking powder
1 tablespoon grated lemon peel
1/2 teaspoon salt
1 cup low-fat buttermilk
1/4 cup (1/2 stick) unsalted butter, melted, cooled
Topping
3 12-ounce baskets strawberries, hulled
1/4 cup torn fresh mint leaves
3 tablespoons sugar
2 teaspoons fresh lemon juice

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.

LEMON LAYER STRAWBERRY SHORTCAKE



Lemon Layer Strawberry Shortcake image

Original Bisquick mix is the "secret ingredient" for flawless strawberry shortcake. This recipe is brightened and updated with the addition of lemon curd and freshly grated lemon peel.

Categories     Dessert

Time 1h30m

Yield 8

Number Of Ingredients 9

3 cups 3 cups Original Bisquick™ mix
1/4 cup sugar
3/4 cup milk
3 tablespoons butter or margarine, melted
2 tablespoons grated lemon peel (from 1 lemon)
1 cup whipping cream
2 tablespoons sugar
1 jar (10 oz) lemon curd
1 quart fresh strawberries, sliced

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.

Nutrition Facts : ServingSize 1 Serving

NO-BAKE LEMON CUSTARDS WITH STRAWBERRIES



No-Bake Lemon Custards With Strawberries image

Ultracreamy but still ethereally light, these individual custards are set with lemon juice rather than eggs, cornstarch or gelatin. They are thick and velvety, but not overly rich, with a bright, clean citrus flavor. Based on a British dessert called a posset, the key is to simmer the cream and sugar before adding the fresh lemon juice, giving the cream a chance to thicken slightly. In this summery version, the custards are served with a topping of syrupy, sugared strawberries and a sprinkling of freshly ground black pepper, which adds a gentle spicy note without overwhelming the fruit.

Provided by Melissa Clark

Categories     custards and puddings, dessert

Time 35m

Yield 6 servings

Number Of Ingredients 8

2 cups heavy cream
2/3 cup granulated sugar
2 teaspoons finely grated lemon zest (from 1 to 2 lemons)
Pinch of fine sea salt
1/3 cup fresh lemon juice (from 2 to 3 lemons)
1 cup sliced strawberries
1 to 2 teaspoons granulated sugar
Freshly ground black pepper, for serving

Steps:

  • In a medium saucepan, combine cream, sugar, lemon zest and salt over medium-high heat. Bring to simmer, stirring frequently to dissolve sugar. Simmer vigorously until mixture thickens slightly, about 4 to 5 minutes.
  • Remove from heat and stir in lemon juice. Let sit until mixture has cooled slightly and a skin forms on top, about 20 minutes.
  • Stir mixture, then strain through fine-mesh strainer into a measuring cup with a spout; discard zest. Pour mixture evenly into six 6-ounce ramekins or small bowls.
  • Refrigerate, uncovered, until set, at least 3 hours.
  • As the custards chill, prepare the strawberry topping: Toss strawberries and sugar in a small mixing bowl. Let fruit macerate at room temperature for 30 minutes to 1 hour, until the sugar is dissolved.
  • To serve, top each lemon custard with some strawberry topping and grind black pepper on top.

LEMON POUND CAKE (FOR STRAWBERRY SHORTCAKE)



Lemon Pound Cake (For Strawberry Shortcake) image

I made this pound cake when I was in the mood for strawberry shortcake, but wanted a better tasting cake part. It was so good with fresh strawberries sprinkled with sugar. It is very good alone as well. I found it in my local newspaper many years ago.

Provided by Chris from Kansas

Categories     Dessert

Time 55m

Yield 2 loaves

Number Of Ingredients 6

1 (18 1/4 ounce) box lemon cake mix
4 eggs
3/4 cup vegetable oil
1 tablespoon lemon extract
1 (3 ounce) package lemon gelatin
3/4 cup water

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.

Nutrition Facts : Calories 2164.4, Fat 121.7, SaturatedFat 18.2, Cholesterol 428.2, Sodium 2039.5, Carbohydrate 241.4, Fiber 2.9, Sugar 149.4, Protein 27.3

STRAWBERRY-CITRUS SHORTCAKE



Strawberry-Citrus Shortcake image

Bright and refreshing, this is not your ordinary strawberry shortcake. The lemon pound cake is sweeter than a biscuit with just a hint of citrus. Topped with fresh strawberries and tangy, sweetened yogurt, this dessert is truly addictive!

Provided by Sarah Agrella

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 1h40m

Yield 8

Number Of Ingredients 13

2 cups cake flour
½ teaspoon salt
1 cup unsalted butter
1 ⅓ cups white sugar
1 tablespoon lemon zest
3 tablespoons fresh lemon juice
1 teaspoon vanilla extract
5 eggs
1 quart fresh strawberries, cleaned, hulled and sliced
⅓ cup white sugar
1 ½ cups yogurt
½ cup heavy cream
2 tablespoons white sugar

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Lightly grease and flour a 9x5 inch loaf pan.
  • Sift the cake flour and salt into a bowl. Cream the butter with 1 1/3 cups sugar in a large mixing bowl until light colored and fluffy. Stir in the lemon zest, lemon juice, and vanilla until well blended. Mix in the eggs, one at a time, alternating with the flour mixture. Pour batter into prepared pan.
  • Bake cake in preheated oven until top springs back when lightly touched, or a toothpick inserted in the center comes out clean, about 1 hour 10 minutes. Cool cake 15 minutes before turning out of pan.
  • Meanwhile, place strawberries in a separate bowl. Toss gently with 1/3 cup sugar, cover, and refrigerate until needed.
  • Combine the yogurt, heavy cream, and 2 tablespoons sugar in a bowl, and stir until well blended. To serve, top slices of cake with strawberries and a dollop of the cream mixture.

Nutrition Facts : Calories 659.2 calories, Carbohydrate 83.2 g, Cholesterol 200.4 mg, Fat 32.9 g, Fiber 2.2 g, Protein 10.4 g, SaturatedFat 19.5 g, Sodium 392 mg, Sugar 52.4 g

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2020-04-13 Preheat your oven to 325 degrees F. Spray three 8-inch or four 6-inch round cake pans with non-stick spray and then line with parchment. Spray again. Set aside. In a medium sized mixing bowl, whisk together the cake flour, baking powder and salt. Set aside.
From cakebycourtney.com


STRAWBERRY SHORTCAKE RECIPE | STRAWBERRY LEMON SHORTCAKE | EAT …
2013-04-29 Add the lemon zest to the granulated sugar and rub together between your fingers. Beat the egg white until frothy and then brush over each shortcake dough. Sprinkle the lemon sugar over the top of each dough round. Bake in the oven for 12-15 minutes or until the edges of the shortcakes start to turn golden brown.
From eatthelove.com


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