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Taking something as easy to make as scones and making a few basic modifications, you can create a super simple shortcake in a matter of no time. This Lemon Strawberry Shortcake incorporates both of my popular recipes; my scones and my lemon whipped cream; along with a simple pint of strawberries to form the perfect dessert for tea time.
How to Make Lemon Strawberry Shortcake
Here is what I did with my Lemon Tea Scones and my Lemon Whipped Cream recipes, I made Lemon Strawberry Shortcake.
Bake up your Lemon Tea scones per the recipe card below (or by visiting the link) as they are the main component of this recipe. For those who are unfamiliar, real shortcake is a scone or biscuit, not a cake.
Now, prepare by slicing and hulling up a pint of fresh strawberries.
Finally, prep my Lemon Whipped Cream recipe as this will be the filling.
Here are the components, separately prepared:
Serving this Lemon Strawberry Shortcake
These are best served as separate components, this way everyone can take a sliced scone, layer on the whipped cream and strawberries and choose to eat it with or without a top.
This makes for an excellent summer dessert for a family or friends get together or just for something fun for the kids to enjoy on a hot summers day.
Enjoy!
Karlynn
Lemon Strawberry Shortcake
- Prep Time
- 10 minutes
- Cook Time
- 15 minutes
- Total Time
- 25 minutes
- Course
- Breakfast
- Cuisines
- Cake, Scones
- Servings
- 8
- Calories
- 487
- Author
- Karlynn Johnston
Ingredients
- 3 cups flour
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1 cup cold butter
- 2/3 cup cream
- 1 large egg
- 3 tablespoons lemon juice
- 2 tablespoons lemon zest
Filling
- 1 pint strawberries washed and hulled
- 1 cup lemon whipped cream
Instructions
- Preheat your oven to 350°F.
- Combine all the dry ingredients in a large bowl, whisk them together, and then add the zest in.
- 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. You can make a rectangle or square and cut it into 8-12 pieces. Whatever shape you make, make them 1 inch thick. 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.
- Add strawberries and lemon whipped cream in the middle.
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