Fresh citrus zest brings out the best flavor youll ever taste in strawberry shortcake, Nancy Hooper assures from Glen Burnie, Maryland.

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Recipe Summary test

20 mins
10 mins
30 mins
2 servings


Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.


Nutrition Facts: 1 serving equals 699 calories, 36 g fat (21 g saturated fat), 208 mg cholesterol, 504 mg sodium, 86 g carbohydrate, 5 g fiber, 10 g protein.

Nutrition Facts

701 calories; protein 10.4g; carbohydrates 87.5g; fat 35.6g; cholesterol 204.4mg; sodium 481.8mg. Full Nutrition

Reviews (36)

Rating: 5 stars
I used the shortcake section of this recipe and quadrupled the recipe (don't forget - this recipe only makes 2 servings unless you change it). I formed a large circle about 3/4 inch thick with the dough. I cut it into wedges, as you would for scones, for a better presentation. I didn't have any lemon zest or lemon flavoring, but these were perfect for shortcake anyway. Good, simple recipe, and the best I've had yet! Read More
Rating: 5 stars
I'm giving this recipe 5 stars because I didn't follow it exactly and it was still really good. Instead of making individual portions I made the shortcake recipe for 6 and made the top and the bottom huge. I don't think I flatened it enough so it was too "cakie" and a tad hard but still tasted fantastic. The family loved it, it looked beautiful, will make again! I'll post the picture I took. P.S. I put the lemon zest in the dough, but didn't include the lemon butter because my husband doesn't like a heavy lemon taste - it was perfect! Read More
Rating: 5 stars
This was delicious. I made it for me and my boyfriend. We both loved it. The portions were really big too. You could even make it into four shortcakes and it would be just right. I used fresh cherries instead of strawberries and I didn't have any lemons but I did have lemon extract so I used half the measurements for the lemon extract. It turned out perfect! Read More
Rating: 5 stars
The lemon zest really set off this shortcake. I didn't bother with the lemon butter, though I'm sure it would have been yummy. I did add vanilla to my whipping cream and strawberries - and also added just a touch of balsamic vinegar to my strawberries. It was incredible! Read More
Rating: 5 stars
This recipe was simply wonderful! The lemon added the perfect touch. Dividing the dough into fourths made for the perfect individual servings. I served these at my daughter's second birthday (she doesn't like regular cake and frosting) so I quadrupled the recipe to make sixteen shortcakes. YUMMY!!! Oh...and I didn't use the lemon butter either and it still tasted scrumptious! Read More
Rating: 5 stars
Wow! These were so yummy, and my family of 6 agreed! The touch of lemon gave it such a fresh flavor...I did cheat and use Cool whip to save on prep time :) Read More
Rating: 4 stars
Thought this was a great recipe,especially with the lemon butter,nice tang. I think next time, I'll add some vanilla to the whipped cream. Read More
Rating: 5 stars
I was skeptical when these were cooking. It took me 17 minutes before they were fully cooked and still did not brown as much as I wanted them to, however the taste was amazing. I omitted the zest from the dough, and used buttermilk instead of regular milk. I did use the lemon butter which was great because it prevented the shrotcakes from getting soggy. Had I used zest in the dough then i feel the lemon would have been to overpowering. The shortcake was pretty dense but very moist with a crisp outside. I don't normally like shortcake because its just to bland but these turned out awesome. Now if I can just get them to brown on the top better.... Read More
Rating: 5 stars
This is a fantastic shortcake recipe. I did double it to serve four. I used half white/half wheat flour. I also used one egg rather than 2 egg yolks. It stood on it's own as far as the dessert no need for strawberries or whipped cream. I did not include the lemon butter. Read More