I love me some citrus, I love me some berry, but even better in the hot, summer months, is the combination of both!
I think that’s why I keep talking about this freezer jam recipe that I landed upon recently – it marries berries and lemon so beautifully with the lemon enhancing the flavors of strawberries, blueberries, blackberries and raspberries.
So after making my last batch, I had a bunch of strawberries and blueberries leftover and was thrilled to find a lemon berry shortcake recipe on allrecipes.com
Strawberry Lemon Shortcake
- 1 1/2 cups sliced fresh strawberries
- 2 tablespoons sugar
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 3/4 teaspoon baking powder
- 1/8 teaspoon salt
- 2 tablespoons cold butter
- 3 tablespoons 2% milk
- 1 egg yolk, beaten
- 3/4 teaspoon grated lemon peel
- LEMON BUTTER:
- 1 tablespoon butter, softened
- 1/4 teaspoon grated lemon peel
- WHIPPED CREAM:
- 1/3 cup heavy whipping cream
- 1 teaspoon sugarDirections
- In a small bowl, combine strawberries and sugar; cover and refrigerate until serving.
- In a bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Combine the milk, egg yolk and lemon peel; stir into crumb mixture until a soft dough forms (dough will be sticky).
- Turn onto a lightly floured surface; knead 10 times. Divide dough in half. Gently pat or roll each half into a 3/4-in.-thick circle. Place 2 in. apart on an ungreased baking sheet. Bake at 400 degrees F for 8-10 minutes or until golden brown. Remove to a wire rack; cool for 15 minutes.
- Meanwhile, in a small bowl, combine butter and lemon peel; set aside. In a small mixing bowl, beat cream until it begins to thicken. Add sugar; beat until stiff peaks form.
- To assemble, split shortcakes in half. Place cake bottoms on dessert plates; spread with lemon butter, then top each with a fourth of the strawberries and whipped cream. Cover with shortcake top and remaining berries and cream.
Oh Em Gee – this is soooo good!
We enjoyed this on the deck following a hearty grilled steak and loaded baked potatoes. It was light yet so satisfying…
I would have taken more pictures, but I actually caught my foot on a piece of splintered wood that had unknowingly peeled up off our deck and well, after pulling that puppy out and then digging the stuck splinter, let’s just say I was not in a photographic mood!
With the same meal, we sucked down a mint limeade I made earlier in the day which was also awesome and so refreshing on a hot day and together we drank a half gallon of this drink reminiscent of an alcohol-free mojito.
Mint Limemade (makes 1 gallon)
- 8 limes, juiced
- 1 1/2 cup white sugar
- 1/2 bunch fresh mint (I used 1/2 of the 1 oz. container in the store)
- 1 gallon water
Mix together (but here’s a tip, although I did it for decoration in my glass, I don’t recommend keeping sliced limes in your gallon as it turns the taste bitter the next day; keeping the mint in there is no problem though).
Yup, me thinks I’ll be making both of these often this summer!