Strawberry Shortcake with Lemon Cream Sauce

Strawberry shortcake on a plate with sliced strawberries and a fork.

5 from 1 vote

Strawberry Shortcake with Lemon Cream Sauce

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!

Prep Time15

Cook Time12

Total Time27

Course: Dessert

Cuisine: American

Servings: servings

Author: Jamie Sherman

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.

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