Best Strawberry Citrus Shortcake Recipes
STRAWBERRY-CITRUS SHORTCAKE
Bright and refreshing, this is not your ordinary strawberry shortcake. The lemon pound cake is sweeter than a biscuit with just a hint of citrus. Topped with fresh strawberries and tangy, sweetened yogurt, this dessert is truly addictive!
Provided by Sarah Agrella
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h40m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease and flour a 9x5 inch loaf pan.
- Sift the cake flour and salt into a bowl. Cream the butter with 1 1/3 cups sugar in a large mixing bowl until light colored and fluffy. Stir in the lemon zest, lemon juice, and vanilla until well blended. Mix in the eggs, one at a time, alternating with the flour mixture. Pour batter into prepared pan.
- Bake cake in preheated oven until top springs back when lightly touched, or a toothpick inserted in the center comes out clean, about 1 hour 10 minutes. Cool cake 15 minutes before turning out of pan.
- Meanwhile, place strawberries in a separate bowl. Toss gently with 1/3 cup sugar, cover, and refrigerate until needed.
- Combine the yogurt, heavy cream, and 2 tablespoons sugar in a bowl, and stir until well blended. To serve, top slices of cake with strawberries and a dollop of the cream mixture.
Nutrition Facts : Calories 659.2 calories, Carbohydrate 83.2 g, Cholesterol 200.4 mg, Fat 32.9 g, Fiber 2.2 g, Protein 10.4 g, SaturatedFat 19.5 g, Sodium 392 mg, Sugar 52.4 g
WILDWOOD'S STRAWBERRY-CITRUS SHORTCAKE
From the cookbook "Wildwood - Cooking from the Source in the Pacific Northwest" by Cory Schreiber. If you wish, other seasonal berries can be substituted for the strawberries: marionberries, blueberries, blackberries, etc. Note: the original recipe specified 3 tablespoons Grand Marnier or Triple Sec and 3 tablespoons fresh orange juice to flavor the strawberries. I omitted the alcohol and added an equivalent amount of fresh orange juice. I also reduced the strawberries by half but feel free of course to add more.
Provided by COOKGIRl
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- To prepare the strawberries: In a large bowl, combine the strawberries with the sugar and orange juice. Marinate for 30 minutes to 2 hours.
- Shortcakes: Preheat oven to 350 degrees.
- In a medium bowl, combine the flour, baking powder, cornmeal, sugar and salt.
- Stir in the cream, lemon zest and orange zest until just combined.
- Turn the dough out onto a floured board. Form into a ball and knead 8 to 12 times, or until the ball holds its shape.
- Cut the dough into 8 equal portions and roll into balls.
- Roll the dough in the melted butter, then the sugar.
- Place on a parchment lined baking sheet and bake for 20 to 25 minutes, or until lightly browned and cooked through. Let cool slightly on a wire rack.
- Whipping cream: Chill a large, deep mixing bowl and the metal beaters (I place the bowl and beaters in the freezer for about 10 minutes). Pour the cream into the bowl and add the sugar (or alternate sweetener) and vanilla.
- Whip by hand with a whisk or with an electric mixer until soft peaks form. The finished consistency of the whipped cream should just hang from the edge of the whisk. The whipped cream is best if used immediately, but it can be refrigerated for up to 4 hours.
- To serve: Cut each shortcake in half. Top the bottom halves with fruit and whipped cream. Place the top halves on top and serve.
Nutrition Facts : Calories 598.7, Fat 34.2, SaturatedFat 20.9, Cholesterol 117.2, Sodium 437.6, Carbohydrate 68.7, Fiber 3.3, Sugar 28, Protein 6.8
STRAWBERRY-CITRUS SHORTCAKE
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease and flour a 9x5 inch loaf pan. Sift the cake flour and salt into a bowl. Cream the butter with 1 1/3 cups sugar in a large mixing bowl until light colored and fluffy. Stir in the lemon zest, lemon juice, and vanilla until well blended. Mix in the eggs, one at a time, alternating with the flour mixture. Pour batter into prepared pan. Bake cake in preheated oven until top springs back when lightly touched, or a toothpick inserted in the center comes out clean, about 1 hour 10 minutes. Cool cake 15 minutes before turning out of pan. Meanwhile, place strawberries in a separate bowl. Toss gently with 1/3 cup sugar, cover, and refrigerate until needed. Combine the yogurt, heavy cream, and 2 tablespoons sugar in a bowl, and stir until well blended. To serve, top slices of cake with strawberries and a dollop of the cream mixture.
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