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Strawberry Lemon Shortcake
Category : Egg, Bhurji and other dishes
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- In a small bowl, combine strawberries and sugar; cover and refrigerate until serving.
- In a bowl, combine the flour, sugar, baking powder and salt.
- Cut in butter until mixture resembles coarse crumbs.
- Combine the milk, egg yolk and lemon peel; stir into crumb mixture until a soft dough forms (dough will be sticky).
- Turn onto a lightly floured surface; knead 10 times.
- Divide dough in half.
- Gently pat or roll each half into a 3/4-in.-thick circle.
- Place 2 in. apart on an ungreased baking sheet.
- Bake at 400 degrees F for 8-10 minutes or until golden brown.
- Remove to a wire rack; cool for 15 minutes.
- Meanwhile, in a small bowl, combine butter and lemon peel; set aside.
- In a small mixing bowl, beat cream until it begins to thicken.
- Add sugar; beat until stiff peaks form.
- To assemble, split shortcakes in half.
- Place cake bottoms on dessert plates; spread with lemon butter.
- Then top each with a fourth of the strawberries and whipped cream.
- Cover with shortcake top and remaining berries and cream.
Ingredients:
1 1/2 cups - sliced fresh strawberries
2 tbsp - sugar
1 1/2 cups - sliced fresh strawberries
2 tbsp - sugar
For the shortcake:
1 cup - all purpose flour
2 tbsp - sugar
3/4 tsp - baking powder
1/8 tsp - salt
2 tbsp - cold butter
3 tbsp - milk
1 - egg yolk, beaten
3/4 tsp grated lemon peel
For the lemon butter:
1 tbsp - butter, softened
1/4 tsp - grated lemon peel
For the whipped cream:
1/3 cup - heavy whipping cream
1 tsp - sugar
RECIPES BY REHANA KHAMBATY
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