Earlier this week I got a late-night craving for Lemon Strawberry Shortcake, and since The Husband was still out of town, I threw caution and better judgment to the wind, and whipped up a perfectly portioned strawberry shortcake.
Perfectly portioned for two…or for one, two days in a row! 😉
I love the combination of tart lemons and sweet strawberries in this refreshing twist on a classic summer dessert!
Honestly, when I see the first strawberries arriving in the market I get giddy just thinking about strawberry shortcake!
I really wanted a nice zip from the lemon so there is fresh lemon zest in the shortcakes, and lemon juice mixed with the strawberries and my favorite lemon whipped cream on top! Even though it sounds overwhelming, it just a nice complementary note in the background.
The best part about this shortcake? It’s easy and fast. You can have dessert on the table in 30 minutes, and that is if you dilly-dally. If you don’t bother to cut out the shortcakes into individual portions it will be even faster!
Fresh, fast and incredibly delicious! The perfect way to highlight Spring’s favorite fruit! In fact the recipe is so easy, you could probably just memorize it.
Traditional recipes such as this one call for macerating the strawberries but I promised you a fast and easy version, so I smashed half of the berries to facilitate the release of their sweet, fruity juice! The longer they sit, the better they taste but sometimes a girl’s gotta have strawberry shortcake NOW.
Did you make this recipe? I want to hear all about it! 🥳 Tag me on Instagram @cheflindseyfarr and use the hashtag #americanheritagecooking