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Strawberry-Citrus Shortcake
Strawberry-Citrus Shortcake
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Prep Time:
30 minutes
Cook Time:
70 minutes
Total Time:
100 minutes
Upgrade strawberry shortcake: Lemon pound cake replaces plain biscuits, topped with sweet cream and tangy yogurt.
Ingredients:
  • 2 cups cake flour
  • 0.5 teaspoon salt
  • 1 cup unsalted butter
  • 1.3333333730698 cups white sugar
  • 1 tablespoon lemon zest
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 5 eggs
  • 1 quart fresh strawberries, cleaned, hulled and sliced
  • 0.33333334326744 cup white sugar
  • 1.5 cups yogurt
  • 0.5 cup heavy cream
  • 2 tablespoons white sugar
Instructions:
  • Begin by preheating your oven to a toasty 325 degrees F (165 degrees C. Next, generously grease and dust with flour a 9x5 inch loaf pan.
  • Sift together cake flour and salt into a bowl. In a large mixing bowl, cream butter with 1 1/3 cups sugar until light and fluffy. Stir in lemon zest, lemon juice, and vanilla until combined. Alternately add eggs and flour mixture, mixing well. Pour batter into prepared pan.
  • Bake the cake in a preheated oven for about 1 hour 10 minutes, or until the top springs back when lightly touched, or a toothpick inserted in the center comes out clean. Let the cake cool for 15 minutes before removing it from the pan.
  • Place strawberries in a separate bowl and delicately coat them with 1/3 cup sugar. Cover and refrigerate until ready to use.
  • Mix yogurt, heavy cream, and 2 tablespoons sugar in a bowl until smooth. Serve by topping cake slices with strawberries and a dollop of the cream mixture.

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