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My review
Strawberry-Citrus Shortcake
Sarah Agrella
"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!"
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Ingredients
1 h 40 m servings 659 calsOriginal recipe yields 8 servings
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease and flour a 9x5 inch loaf pan.
- 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.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 659 calories; 32.9 g fat; 83.2 g carbohydrates; 10.4 g protein; 200 mg cholesterol; 392 mg sodium. Full nutrition
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Reviews
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5/12/2008
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 m...
4/27/2011
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 dr...
7/5/2008
An excellent recipe, but as said in the other review, the "cream" is too runny. Good recipe, though.