Lemon Strawberry Shortcake

A sweet summer recipe


Lemon Strawberry Shortcake

Prep time- 20 minutes

Cook time- 20 minutes


  • 1/2 cup sugar
  • zest of 1 lemon
  • 1-1/3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt 
  • 1 large egg
  • 2/3 cup buttermilk
  • 1/4 cup butter, melted
  • 1 tablespoon vanilla extract
  • 1 cup sliced fresh strawberries

For the topping use 2 cups of freshly whipped cream or frozen whipped topping with fresh strawberries



  • Preheat oven to 350F. Grease and flour 9-inch round baking pan. 
  • In a medium bowl, combine sugar and lemon zest and mix with fingertips until moist and fragrant. In a large bowl, combine the flour, lemon sugar, baking powder and salt. In a medium bowl,combine the egg, buttermilk, butter, lemon juice and vanilla. Stir & Fold in strawberries. Pour.
  • Bake in preheated oven for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  • Top cooled cake with whipped cream and fresh strawberries. Icing is not necessary on sides, especially if you are creating a 2 layer cake. Shortcake is supposed to be messy, right?