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Strawberry Shortcake with Lemon Cream Sauce is the perfect summer dessert! Fluffy shortcakes, sweet strawberries, and a tangy lemon cream topping – so easy and delicious! This is the perfect recipe for your next BBQ or backyard party! 🍓🍋✨
Strawberry Shortcake Recipe
This Strawberry Shortcake with Lemon Cream Sauce is a fresh take on the classic dessert. Sweet, juicy strawberries layered over tender shortcakes and topped with a tangy lemon cream – this is the strawberry shortcake easy recipe you’ll be making all season long. Whether you’re planning a cookout or just craving something light and sweet, this lemon and strawberry shortcake is a must-try!
⭐ Why You’ll Love This Recipe
- Quick and easy – Ready in under 30 minutes!
- Make-ahead friendly – Prep the strawberries and cream in advance.
- A fresh twist – The lemon cream balances out the sweetness.
- Perfect for spring or summer – Bright, fruity, and refreshing.
🛒 Ingredients & Substitutions
strawberry filling
- fresh strawberries
- granulated sugar
shortcakes
- shortening – Use cold unsalted butter instead for a richer flavor.
- all-purpose flour
- granulated sugar
- baking powder
- salt
- milk
lemon cream
- lemon curd – Try orange curd or a citrusy Greek yogurt for a milder twist.
- heavy whipping cream – You can use coconut cream for a dairy-free option.
✨ Variations
- Mini shortcakes: Use a smaller biscuit cutter for bite-sized treats.
- Berry blend: Mix in blueberries or raspberries with the strawberries.
- Gluten-free: Substitute with a 1-to-1 gluten-free flour blend.
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🔥 Tips For Success
- Don’t overmix the dough – it keeps the shortcakes soft and tender.
- Let the strawberries sit with the sugar for at least an hour to bring out the juices.
- Chill your mixing bowl before whipping the lemon cream for best results.
❓ FAQs
For best results, these strawberry shortcakes need to be used up within 3-5 days.
The shortcakes themselves are fine at room temperature in an airtight container or zip-top bag. The strawberries and lemon cream sauce need to be refrigerated in an airtight container.
In my store, it is usually close to the jams and jellies. If you can’t find it, or if you prefer to make it yourself (it’s super easy!), I have a great Lemon Curd recipe right here on the blog!
Fresh is best, but if using frozen, thaw completely and drain excess liquid before mixing with sugar.
Yes! If you’re short on time, store-bought shortcakes will work. Just warm them slightly before serving for a fresh-baked feel.
It’s easier with a hand mixer, but you can use a whisk and some elbow grease. Chill the bowl and whisk first to help it whip faster.
Yes – reduce the sugar in the berries to ¼ cup and use a sugar-free lemon curd or lightly sweetened Greek yogurt instead of cream.
Absolutely! Once baked and cooled, wrap them tightly and freeze for up to 2 months. Reheat in the oven at 350°F for 5–7 minutes before serving.
They’re soft, a little crumbly, and lightly sweet – similar to a biscuit but perfect for holding all that strawberry and lemon goodness.
Classic Strawberry Shortcake gets a sweet and tangy twist with a dollop of lemon cream sauce. This fresh, fruity dessert is perfect for spring and summer gatherings – or just because!
Other recipes you may enjoy
- Strawberry Shortcake Parfaits
- Strawberry Cake with Lemon Cream Topping
- Chocolate Strawberry Shortcake
- Strawberry Buttercream Frosting
- Strawberry Chocolate Chip Streusel Muffins
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Strawberry Shortcake with Lemon Cream Sauce
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Equipment
Ingredients
For the strawberry filling
- 1 quart strawberries, sliced
- ½ cup sugar
For the shortcakes
- ⅓ cup shortening
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- ¾ cup milk
- additional granulated sugar, for topping (if desired)
For the lemon cream
- ½ cup lemon curd
- ½ cup heavy whipping cream
Instructions
Prep the strawberries:
- In a medium bowl, mix the sliced strawberries with ½ cup of sugar. Let them sit for at least 1 hour so they get nice and juicy.
Make the shortcakes:
- Preheat your oven to 450°F.
- In another bowl, cut the shortening into the flour, 2 tablespoons sugar, baking powder, and salt until the mixture looks like fine crumbs. Stir in the milk just until combined.
- Turn the dough out onto a lightly floured surface. Gently knead 20 to 25 times, then roll it out to about ½-inch thickness. Cut with a floured 3-inch biscuit cutter.
- Place the rounds 1 inch apart on an ungreased baking sheet. Sprinkle the tops with extra sugar if you’d like a little sparkle.
- Bake for 10 to 12 minutes or until golden brown.
Whip the lemon cream:
- In a medium bowl, combine the lemon curd and heavy whipping cream. Beat with an electric mixer on high for 3 to 5 minutes, until the mixture thickens into a soft, billowy cream.
Assemble and serve:
- Carefully split each shortcake in half. Spoon strawberries and lemon cream sauce over the bottom half, then place the top back on. Serve immediately and enjoy!
Notes
- Bake shortcakes until just golden for the best texture.
- Double the lemon cream if you want extra for drizzling.
- This strawberry shortcake recipe serves 6 but can easily be scaled.
- For best results, these strawberry shortcakes need to be used up within 3-5 days. The shortcakes themselves are fine at room temperature in an airtight container or zip-top bag. The strawberries and lemon cream sauce need to be refrigerated in an airtight container.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally published on April 16, 2014. Updated on July 12, 2020. Updated again on April 10, 2025.
The recipe and the pictures look amazing. I loved your silk custard pie too, but was not able to comment on it.
Hi Jamie,
There is nothing like a great Strawberry Shortcake! Hope you had a great weekend and thank you so much for sharing your awesome recipe with Full Plate Thursday. Have a good week and come back soon!
Miz Helen
This looks so good! Thanks for sharing on the Thursday Blog hop!!
Oh my, this looks so good!!
Pinning!
This looks AMAZING!!! 🙂
– Brooke –