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–+ servings
A biscuit split open and topped with sliced strawberries, whipped cream, and lemon slices on a white plate.
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Strawberry Lemonade Shortcake

This Lemon Strawberry Shortcake is a bright twist on the classic dessert, featuring flaky homemade lemon shortcakes layered with sweet strawberries and fresh whipped cream. It's the perfect dessert for spring and summer gatherings.
Prep Time25 minutes
Cook Time18 minutes
Total Time43 minutes
Course: Dessert
Cuisine: American
Servings: 8 Servings
Calories: 426kcal
Author: Wendy

Equipment

  • Large Mixing Bowl
  • Medium Mixing Bowl
  • small mixing bowl
  • Measuring cups
  • Measuring spoons
  • whisk
  • Pastry cutter (or use your fingertips)
  • Baking Sheet
  • Parchment Paper
  • Biscuit cutter (about 3 inches)
  • Rolling pin (optional)
  • Electric hand mixer or stand mixer
  • spatula
  • cooling rack

Ingredients

For the Shortcakes

  • 2 ¼ cups all-purpose flour
  • ¼ cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup cold unsalted butter cut into cubes
  • ¾ cup buttermilk
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract

For the Strawberry Filling

  • 2 cups fresh strawberries sliced
  • ⅓ cup granulated sugar
  • ¼ cup fresh lemon juice

For the Whipped Cream

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract

Optional Garnish

  • Fresh lemon slices

Instructions

  • Preheat the oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.
  • In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
    A glass bowl filled with flour, a small bowl of lemon juice, a bottle of vanilla extract, and a measuring cup of milk on a white surface.
  • Add the cold cubed butter and cut it into the flour mixture with a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
  • Stir in the buttermilk, lemon zest, fresh lemon juice, and vanilla extract just until a soft dough forms. Do not overmix.
    A bowl of dough with a spatula next to a bottle of vanilla extract on a white surface.
  • Turn the dough onto a lightly floured surface and gently pat it to about 1-inch thick.
    A mound of biscuit dough sits on a floured metal baking sheet.
  • Cut the dough into 6 rounds using a biscuit cutter and place them on the prepared baking sheet.
    Biscuit dough on a floured baking sheet with four round biscuits cut out and a metal biscuit cutter beside the dough.
  • Bake for 16 to 18 minutes, or until the tops are lightly golden. Transfer to a cooling rack and let cool slightly.
    Nine golden biscuits on parchment paper, surrounded by bowls of lemon slices, strawberries, and whipped cream on a white surface.
  • While the shortcakes bake, combine the sliced strawberries, granulated sugar, and lemon juice in a medium bowl. Stir well and let the berries sit for at least 15 minutes to release their juices.
    A glass bowl filled with sliced strawberries topped with a sprinkling of sugar, placed on a plain white surface.
  • In a separate bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.
    A glass mixing bowl with cream, powdered sugar, and vanilla extract on a white surface; a bottle of vanilla extract is nearby.
  • To assemble, split each warm shortcake in half. Spoon strawberries and their juices over the bottom half, add a generous dollop of whipped cream, then place the top half over the filling.
    A fork holds a bite of strawberry shortcake with whipped cream, fresh strawberries, and a biscuit on a white plate. Lemons and strawberries are in the background.
  • Spoon a little extra strawberry-lemon syrup over the top and garnish with fresh lemon slices, if desired. Serve immediately.

Notes

  • Keep the butter very cold for light, flaky shortcakes.
  • Do not overwork the dough or the shortcakes may become dense.
  • Letting the strawberries rest for at least 15 minutes creates a delicious natural syrup.
  • The shortcakes are best served warm with freshly whipped cream.
  • Store leftover components separately in the refrigerator for up to 2 days and assemble just before serving.

Nutrition

Serving: 1Serving | Calories: 426kcal | Carbohydrates: 49g | Protein: 6g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 67mg | Sodium: 339mg | Potassium: 169mg | Fiber: 2g | Sugar: 21g | Vitamin A: 834IU | Vitamin C: 27mg | Calcium: 150mg | Iron: 2mg