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Tasty lemon scones are filled to the edges with lemon whipped topping and fresh sliced strawberries. They are the perfect summer dessert to have after a family BBQ or picnic, as they can be prepared beforehand and made on-site.
Why I Think You’ll Love This Recipe!
- These are a wonderfully light dessert for those hot summer days. You can bake the shortcake scones ahead of time, then serve later.
- They are great with strawberries or raspberries! You can play around with the type of fruit you use, even blueberries would be amazing.
Easy Lemon Strawberry Shortcake
Strawberry shortcake is a classic for good reason! You may think it should be a cake, but for those who are unfamiliar, a real shortcake is a scone or biscuit, not a cake. This wonderfully light dessert has pastry, cream filling, and fruit, which completes it.
How to Make Lemon Strawberry Shortcake
- Whisk the flour, sugar, lemon zest, and baking powder in a large bowl.
- Cut the cold butter into the flour mixture and use a pastry blender to mix until crumbly.
- Beat your egg and then add it to the cream. Add in your lemon juice. Stir.
- Add the cream mixture to the flour mixture. Mix until just combined.
- Place dough on a lightly floured surface. Shape it into about one-inch thick rectangle and cut it into eight squares. Place each square on a baking sheet.
- Bake for 17-20 minutes. Remove from oven and let cool on a wire rack.
Now slice and hull a pint of fresh strawberries and prep my Lemon Whipped Cream recipe.
Switch up the berries
You can use the traditional sliced strawberries, but you can also use other berries like raspberries, as they work well too. Blackberries would also be great in this recipe, but it’s up to you!
Serving this Lemon Strawberry Shortcake
The best part about lemon strawberry shortcakes is that they are individual desserts. They are best served in separate parts, so everyone can take a sliced scone and add the lemon whipped cream and strawberries. This leaves the portion sizes up to the person eating the dessert, which makes for happy guests.
Karlynn’s Tips
It is best to let the scone dough rest for about 10 minutes before rolling and slicing into squares. This will help the dough rise better during baking.
You can prepare the lemon whipped topping 2-3 hours beforehand.
I made these for one of our family backyard barbeques, and all enjoyed them. This was a great self-serve dessert, especially for the kids who made equal parts scone and whipped topping!
Happy Baking
Love,
Karlynn
More Great Desserts
Lemon Strawberry Shortcake
- Prep Time
- 45 minutes
- Cook Time
- 20 minutes
- Total Time
- 25 minutes
- Course
- Dessert
- Cuisine
- American
- Servings
- 8
- Calories
- 631
- Author
- Karlynn Johnston
Ingredients
- 3 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1 cup cold butter
- 2/3 cup heavy cream
- 1 large egg
- 3 tablespoons lemon juice
- 2 tablespoons lemon zest
Filling
- 1-2 pints strawberries washed, hulled and sliced
Whipped Cream
- 1 cup whipping cream
- 2 Tablespoons granulated sugar
- 1 Tablespoon lemon zest
- 2 teaspoons lemon juice
Instructions
- Preheat your oven to 350°F. Line a large baking sheet with parchment paper.
- Combine the flour, sugar, and baking powder in a large bowl. Whisk them together, then add in the lemon zest.
- Take your cold butter and pre-slice it a bit to help you blend it in. Then take your pastry blender and cut the butter in until it’s crumbly.
- Beat your egg and then add it to the cream.
- Add in your lemon juice, which is going to sour the cream. so don't worry when it curdles.
- Take the cream mixture and combine it with the dry ingredients until just mixed in.
- When combined, turn it out onto a lightly floured surface. Make a square of dough that is one-inch thick and cut it into 8 pieces. Place each scone on a baking sheet with two inches of space between them.
- Bake in the preheated oven until risen and browned on top, about 17-20 minutes. Remove and cool.
- Prepare the lemon whipped cream. Take your whipping cream and start whipping it in your mixer. Add the sugar, zest, and lemon juice. Whip until it forms soft peaks. You can refrigerate it for 2-3 hours before serving.
- To serve, slice a scone in half and place the bottom half on a plate. Place strawberries and whipped cream in the middle and place the top of the scone on. Top with more whipped cream if desired.
Recipe Notes
Nutrition Information
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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Virginia Sewood says
Thank you so much for the lemon cake glaze recipe. It was wonderful and I did use the pinch of salt.
Ann says
Beautiful dessert. Your scones look perfect.
Ann