Pink Lemonade Shortcake

Shortcake is a delicious summer dessert. The term “shortcake” itself is a funny thing, in that the use of “short” comes from 16^th century English, meaning “crisp”. What makes the shortcake stand out among the pack is that rather than being soft like a traditional cake, a shortcake’s texture is more akin to a scone. Regardless of texture however, the light cake topped with colourful berries is a delight for both the eyes and the tastebuds.

Enjoy this citrusy and bright twist on a summer classic!

Ingredients 

For the Shortcake 

2 cups all purpose flour

¼ cup sugar

1 tablespoon baking powder

½ teaspoon salt

zest from 1 lemon

1 ¼ cups heavy cream

¼ cup lemon juice, fresh

For the Whipped Cream 

2 cups heavy whipping cream, cold

¼ cup granulated sugar

2 tablespoons lemon zest

4 teaspoons lemon juice, fresh

For the Topping 

4 cups strawberries, hulled and sliced

½ cup sugar

1-3 teaspoons lemon zest

Instructions 

1. Preheat your oven to 400°F. 

For the Topping:

2. In a medium bowl, sprinkle the sliced strawberries with the sugar and lemon zest. Mix and refrigerate. 

For the Shortcake: 

3. In another medium bowl, whisk together flour, sugar, baking powder, salt, and lemon zest.
4. Use a fork to stir in the cream–do not over mix. Before the mixture is fully combined and some flour is still visible, add the lemon juice. Continue to mix until just combined, again, do not overmix. 
5. Grease an 8×8-inch baking dish with nonstick spray. Spread the batter into the pan. 
6. Bake for about 18-20 minutes, until golden brown around the edges and a toothpick comes out clean. Let cool for 10 minutes.
7. Carefully lift the shortcake from the pan and let sit on a wire rack to cool some more.
8. Cut the shortcake into 6 pieces and then split each piece in half horizontally, like a hamburger. 

For the Whipped Cream:

9. In a separate mixing bowl, add the heavy cream and beat on high. Gradually add in the sugar, lemon zest, and lemon juice. Continue to beat on high until stiff peaks form.

Assembly:

10. Place the bottom half of a shortcake on a plate. Top with strawberry topping, lemon whipped cream, and then the other half of the shortcake. Top with more whipped cream.

Debu Living Team