Fresh Strawberry Lemon Shortcake

Fresh Strawberry Lemon Shortcake

Lemon zest and yogurt bring out the sweet flavors of this fresh strawberry shortcake.

Active Time
20 mins
Total Time
45 mins
Yield
2

How to Make It

1. Step
Combine strawberries and 2 tablespoons sugar in a bowl; cover and refrigerate until ready to serve.
2. Step
Preheat oven to 400 degrees F (200 degrees C).
3. Step
Combine flour, 2 tablespoons sugar, baking powder, and salt in a bowl. Cut in butter with a knife or pastry blender until mixture resembles coarse crumbs. Whisk milk, egg yolk, and 3/4 teaspoon lemon zest in another bowl; stir into crumb mixture until dough is moistened. Turn dough out onto a lightly floured surface and knead 10 turns. Divide dough in half; pat or roll out into a 3/4-inch thick round. Transfer rounds to a baking sheet.
4. Step
Bake in preheated oven until golden brown, 8 to 10 minutes. Remove to cool on a wire rack for 15 minutes. Split each shortcake in half horizontally.
5. Step
Mix yogurt, sour cream, agave nectar, and 1/2 teaspoon lemon zest in a bowl; set aside. Beat whipping cream in another bowl until foamy. Add 1 teaspoon sugar, continuing to beat cream until stiff peaks form.
6. Step
Arrange cake bottoms on dessert plates and evenly spread with yogurt mixture. Top each cake with 1/4 of the strawberries and 1/4 of the whipped cream. Place the cake tops over the whipped cream and cover with remaining strawberries and whipped cream.

Ingredients

  • 1?½ cups sliced fresh strawberries
  • 2 tablespoons white sugar
  • 1 cup all-purpose flour
  • 2 tablespoons white sugar
  • ¾ teaspoon baking powder
  • ? teaspoon salt
  • 2 tablespoons butter
  • 3 tablespoons 2% milk
  • 1 egg yolk, beaten
  • ¾ teaspoon lemon zest
  • ¼ cup nonfat plain yogurt
  • ¼ cup reduced-fat sour cream
  • 1 tablespoon agave nectar
  • ½ teaspoon lemon zest
  • ? cup heavy whipping cream
  • 1 teaspoon white sugar

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