This fresh strawberry lemon shortcake recipe features lemon zest and yogurt to bring out the sweet flavors of this strawberry shortcake.
Ingredients
- 1.5 cups sliced fresh strawberries
- cup white sugar , divided
- 1 cup all-purpose flour
- 0.75 teaspoons baking powder
- 0.13 teaspoons salt
- 2 tablespoons butter , cold
- 3 tablespoons 2% milk
- 1 large egg yolk , beaten
- 1 teaspoon grated lemon zest , divided
- 0.25 cups nonfat plain yogurt
- 0.25 cups reduced-fat sour cream
- 1 tablespoon agave nectar
- 0.33 cups heavy cream
- 1 teaspoon white sugar
Instructions
-
1
Combine strawberries and 2 tablespoons sugar in a bowl; cover the bowl with plastic wrap and refrigerate until ready to use.
-
2
Preheat the oven to 400 degrees F (200 degrees C).
-
3
Combine flour, remaining 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 ¾ teaspoon lemon zest together in a separate bowl; stir into flour mixture until a dough forms.
-
4
Turn dough out onto a lightly floured surface; knead 10 turns. Divide dough in half. Pat or roll each half into a ¾-inch thick round; transfer to a baking sheet.
-
5
Bake in the preheated oven until golden brown, 8 to 10 minutes. Transfer to a wire rack to cool, 15 minutes. Split shortcakes in half horizontally.
-
6
Combine yogurt, sour cream, agave nectar, and remaining ½ teaspoon lemon zest in a bowl; set aside. Beat cream and 1 teaspoon sugar together in a separate bowl until stiff peaks form.
-
7
Arrange shortcake bottoms on dessert plates; divide yogurt mixture between bottoms. Top each with ¼ each strawberries and whipped cream. Place cake tops on whipped cream; top each with remaining ¼ each strawberries and whipped cream.
Nutrition Facts
Per serving
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