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Strawberry Lemon Shortcake

Rated as 4.49 out of 5 Stars

"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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30 m servings
Original recipe yields 2 servings


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  1. In a small bowl, combine strawberries and sugar; cover and refrigerate until serving.
  2. 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).
  3. 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.
  4. 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.
  5. 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.


Read all reviews 36
  1. 45 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

I did not care for this recipe.

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Least positive

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 ...

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 ...

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 fre...

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 ...

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 :)

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 ...

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.

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 z...

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 desse...