Strawberry-Citrus Shortcake

Name: Strawberry-Citrus Shortcake
Prep time: 30 min
Cook time: 70 min
Total time: 100 min
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

4.2

(9)

6 Reviews

2 Photos

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!

Submitted by Sarah Agrella

Published on June 18, 2020

Prep Time:

30 mins

Cook Time:

1 hr 10 mins

Total Time:

1 hr 40 mins

Servings:

8

Yield:

8 servings

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Ingredients

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Original recipe (1X) yields 8 servings

2 cups cake flour
½ teaspoon salt
1 cup unsalted butter
1 ⅓ 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
⅓ cup white sugar
1 ½ cups yogurt
½ cup heavy cream
2 tablespoons white sugar

Directions

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.

Nutrition Facts (per serving)

659	Calories
33g	Fat
83g	Carbs
10g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 659
% Daily Value *
Total Fat 33g	42%
Saturated Fat 20g	98%
Cholesterol 200mg	67%
Sodium 392mg	17%
Total Carbohydrate 83g	30%
Dietary Fiber 2g	8%
Total Sugars 52g
Protein 10g	21%
Vitamin C 49mg	55%
Calcium 136mg	10%
Iron 4mg	20%
Potassium 332mg	7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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