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Fresh Strawberry Lemon Shortcake
Fresh Strawberry Lemon Shortcake
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
45 minutes
Brighten strawberry shortcake with lemon zest and tangy yogurt.
Ingredients:
  • 1.5 cups sliced fresh strawberries
  • 1 cup all-purpose flour
  • 0.75 teaspoon baking powder
  • 0.125 teaspoon salt
  • 2 tablespoons butter
  • 3 tablespoons 2% milk
  • 1 egg yolk, beaten
  • 0.75 teaspoon lemon zest
  • 0.25 cup nonfat plain yogurt
  • 0.25 cup reduced-fat sour cream
  • 1 tablespoon agave nectar
  • 0.5 teaspoon lemon zest
  • 0.33333334326744 cup heavy whipping cream
  • 1 teaspoon white sugar
Instructions:
  • Mix luscious strawberries with 2 tablespoons of sugar in a bowl, then cover and chill until serving time.
  • Preheat your oven to a toasty 400°F (200°C).
  • In a bowl, mix together flour, 2 tablespoons sugar, baking powder, and salt. Use a knife or pastry blender to cut in butter until the mixture looks like coarse crumbs. In another bowl, whisk together milk, egg yolk, and 3/4 teaspoon lemon zest, then stir it into the crumb mixture until the dough is moist. Turn the dough out onto a lightly floured surface and knead it 10 times. Divide the dough in half and pat or roll each half out into a 3/4-inch thick round. Place the rounds on a baking sheet.
  • Bake until golden brown, for 8 to 10 minutes. Cool on wire rack for 15 minutes, then split shortcakes in half horizontally.
  • Combine yogurt, sour cream, agave nectar, and 1/2 teaspoon of lemon zest in a bowl and set it aside. In another bowl, whip the cream until foamy. Gradually add 1 teaspoon of sugar while continuing to beat the cream until stiff peaks form.
  • Place cake bottoms on plates, spread with yogurt mixture, add 1/4 of strawberries and whipped cream on each, cover with cake tops, and finish with remaining strawberries and whipped cream.

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