Strawberry-Citrus Shortcake

Rating: 4.13 stars
8 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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!

By Sarah Agrella
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 325 degrees F (165 degrees C). Lightly grease and flour a 9x5 inch loaf pan.

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  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving:
659.2 calories; 10.4 g protein; 83.2 g carbohydrates; 200.4 mg cholesterol; 392 mg sodium. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

PULLEYHEATHER
Rating: 4 stars
05/12/2008
This was a good but different shortcake. It really is more of a pound cake. If you don't have cake flour you can use 1 3/4 cups all-purpose mixed with 1/4 cup cornstarch. It took 1 hour 20 minutes to bake and I covered it with foil the last 20 minutes because the top was getting too brown. The cake itself was a little dry but that's OK because you top it with the cream. I did not coat my strawberries in sugar because it's just needless calories - they're sweet enough! Now the cream is really not a whipped cream. The recipe doesn't say to but I beat mine for about 10 minutes in hopes it would thicken. With all the yogurt in there though it really didn't get thick like whipped cream. I think next time I would use 1 1/2 cups of heavy cream and only 1/2 cup yogurt and make whipped cream. It doesn't say what flavor yogurt to use but I imagine anything would be fine. I used vanilla. Made as written the "cream" is quite runny and basically just yogurt. So for me it needs some tweeking but still a good recipe and easy to serve. Read More
Helpful
(16)
8 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
PULLEYHEATHER
Rating: 4 stars
05/12/2008
This was a good but different shortcake. It really is more of a pound cake. If you don't have cake flour you can use 1 3/4 cups all-purpose mixed with 1/4 cup cornstarch. It took 1 hour 20 minutes to bake and I covered it with foil the last 20 minutes because the top was getting too brown. The cake itself was a little dry but that's OK because you top it with the cream. I did not coat my strawberries in sugar because it's just needless calories - they're sweet enough! Now the cream is really not a whipped cream. The recipe doesn't say to but I beat mine for about 10 minutes in hopes it would thicken. With all the yogurt in there though it really didn't get thick like whipped cream. I think next time I would use 1 1/2 cups of heavy cream and only 1/2 cup yogurt and make whipped cream. It doesn't say what flavor yogurt to use but I imagine anything would be fine. I used vanilla. Made as written the "cream" is quite runny and basically just yogurt. So for me it needs some tweeking but still a good recipe and easy to serve. Read More
Helpful
(16)
PULLEYHEATHER
Rating: 4 stars
05/12/2008
This was a good but different shortcake. It really is more of a pound cake. If you don't have cake flour you can use 1 3/4 cups all-purpose mixed with 1/4 cup cornstarch. It took 1 hour 20 minutes to bake and I covered it with foil the last 20 minutes because the top was getting too brown. The cake itself was a little dry but that's OK because you top it with the cream. I did not coat my strawberries in sugar because it's just needless calories - they're sweet enough! Now the cream is really not a whipped cream. The recipe doesn't say to but I beat mine for about 10 minutes in hopes it would thicken. With all the yogurt in there though it really didn't get thick like whipped cream. I think next time I would use 1 1/2 cups of heavy cream and only 1/2 cup yogurt and make whipped cream. It doesn't say what flavor yogurt to use but I imagine anything would be fine. I used vanilla. Made as written the "cream" is quite runny and basically just yogurt. So for me it needs some tweeking but still a good recipe and easy to serve. Read More
Helpful
(16)
Pam Ziegler Lutz
Rating: 4 stars
04/27/2011
This is tasty but it is a pound cake. Be prepared for that before making it. It does state "pound cake" in the description. Therefore it is a very dense heavy cake. Mine was a little on the dry side though it wasn't over-baked. The strawberries do taste great with the poundcake. I'd planned on making the yogurt cream but found that my yogurt had expired. I made homemade whipped cream instead and it worked very well. Read More
Helpful
(7)
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Adam
Rating: 4 stars
07/05/2008
An excellent recipe but as said in the other review the "cream" is too runny. Good recipe though. Read More
Helpful
(4)
EILISH40
Rating: 5 stars
05/30/2012
Excellent pound cake base for strawberries. Do use cake flour because there really is no good substitute. As to complaints about it being dry this was not a problem here. Also liked the tangy topping which as recipe stated just stir together. Makes a very nice change from whipped cream. Much to prefer this cake type base for fruit than the popular biscuit type. Thanks for submitting...highly recommend if made exactly as written. Read More
Helpful
(3)
Francy Valente
Rating: 5 stars
06/13/2018
I didn't have cake flour on hand so I just used all-purpose flour and added a bit of cornstarch. Since many reviews mentioned the dryness after baking I decided to add some milk (about 1/3 - 1/2 cup) to the batter. I opted out of the cream topping and the cake was still delicious with the strawberries alone. Great recipe! Read More
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