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Fresh Strawberry Lemon Shortcake

Rated as 4 out of 5 Stars
 made it  |  0 reviews   |   photos

"Lemon zest and yogurt bring out the sweet flavors of this fresh strawberry shortcake."
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Ingredients

45 m servings 738 cals
Original recipe yields 2 servings

Directions

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  1. Combine strawberries and 2 tablespoons sugar in a bowl; cover and refrigerate until ready to serve.
  2. Preheat oven to 400 degrees F (200 degrees C).
  3. Combine flour, 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 3/4 teaspoon lemon zest in another bowl; stir into crumb mixture until dough is moistened. Turn dough out onto a lightly floured surface and knead 10 turns. Divide dough in half; pat or roll out into a 3/4-inch thick round. Transfer rounds to a baking sheet.
  4. Bake in preheated oven until golden brown, 8 to 10 minutes. Remove to cool on a wire rack for 15 minutes. Split each shortcake in half horizontally.
  5. Mix yogurt, sour cream, agave nectar, and 1/2 teaspoon lemon zest in a bowl; set aside. Beat whipping cream in another bowl until foamy. Add 1 teaspoon sugar, continuing to beat cream until stiff peaks form.
  6. Arrange cake bottoms on dessert plates and evenly spread with yogurt mixture. Top each cake with 1/4 of the strawberries and 1/4 of the whipped cream. Place the cake tops over the whipped cream and cover with remaining strawberries and whipped cream.

Nutrition Facts


Per Serving: 738 calories; 33.5 g fat; 99.1 g carbohydrates; 13 g protein; 202 mg cholesterol; 477 mg sodium. Full nutrition

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