Description
Individual strawberry shortcakes with a citrus twist. Layers of lemon-scented cake, juicy strawberries macerated in lemon sugar, and soft homemade whipped cream create a bright, refreshing summer dessert.
Ingredients
For the Berries:
2 lb fresh strawberries, sliced
1/3 cup granulated sugar
1 tbsp fresh lemon juice
1 tsp lemon zest
For the Whipped Cream:
1 1/2 cups heavy whipping cream, cold
1/4 cup powdered sugar
1 tsp vanilla extract
For Assembly:
1 pound cake or angel food cake, cut into 1-inch cubes (about 4 cups)
Fresh mint for garnish
Instructions
1. Zest the lemon into the granulated sugar and rub together with your fingers to release the oils.
2. Toss the strawberries with the lemon sugar and lemon juice. Let sit for 20 minutes to release juices.
3. Whip the cold heavy cream, powdered sugar, and vanilla until soft peaks form.
4. Place a layer of cake cubes in the bottom of serving glasses.
5. Spoon strawberries and their syrup over the cake to soak it slightly.
6. Top with a dollop of whipped cream.
7. Repeat layers if using tall glasses.
8. Garnish with mint and serve immediately.
Notes
Rubbing lemon zest into the sugar prevents it from clumping and maximizes the citrus aroma.
Use soft-peak whipped cream for a luxurious texture that blends with the fruit syrup.
Can be assembled up to an hour ahead; keep chilled.
- Prep Time: 20
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 340
- Sugar: 28g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 85mg