I’m excited to share this recipe—if you caught my earlier lemon curd teaser, you already know what’s coming. This dessert is seriously indulgent and worth every bite.
Flaky, tender shortcakes topped with macerated strawberries and a bright lemon cream sauce create a combination that’s fresh and irresistible. It’s not diet food, but it’s a perfect celebration dessert when you want something special.
Strawberries and lemon are a classic pairing—bright, sweet berries with tangy citrus. I love this flavor pairing in cupcakes, bars, and of course in this shortcake. The lemon cuts through the sweetness and keeps the dessert lively.
This version of strawberry shortcake stands out because of the lemon cream. The biscuits are puffy and flaky, the lemon cream is light and tangy, and the strawberries add juicy sweetness—together they make a memorable dessert I’ll be making again.
Strawberry Shortcake with Lemon Cream Sauce
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Ingredients
For the Strawberries:
- 1 pound (454 g) strawberries, sliced
- ½ cup (100 g) granulated sugar
For the Shortcakes:
- ⅓ cup (64 g) shortening
- 2 cups (240 g) all-purpose flour, (stir, spoon & level)
- 2 Tbsp granulated sugar
- 1 Tbsp baking powder
- 1 tsp salt
- ¾ cup (177 ml) milk
For the Lemon Cream:
- ½ cup (160 g) lemon curd
- ½ cup (38 g) Cool Whip
Instructions
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Combine the sliced strawberries and granulated sugar in a bowl. Stir lightly and let them macerate for at least 30 minutes so they release their juices.
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Preheat the oven to 450°F (230°C). In a medium bowl, cut the shortening into the flour, sugar, baking powder, and salt until the mixture resembles fine crumbs. Add the milk and stir until just combined.
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Turn the dough onto a lightly floured surface and form a disc, handling it gently. Roll to about ¾-inch thickness and cut with a floured 3-inch biscuit cutter to make 8 shortcakes. Place them about 1 inch apart on an ungreased baking sheet or a silicone mat. Sprinkle the tops with a little sugar if desired. Bake 10–12 minutes, until golden brown.
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Whisk the lemon curd and Cool Whip together until smooth and free of white streaks. Split the shortcakes in half horizontally, fill with the lemon cream and spoon the macerated strawberries over them. Serve immediately.
Notes
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