Strawberry Shortcake with Lemon Cream Sauce
I hope you are as excited about this recipe as I am! Hopefully my little teaser post of Lemon Curd made you hungry for what’s to come!
This dessert…it’s epic! Like I was scarfing mine down, I couldn’t inhale it fast enough. Now ignore the fact that inhaling your food is bad for you and that this dessert isn’t on the healthy side, but oh my, it was delicious!
There is something incredible that happens when strawberries and lemon combine together. It’s one of those amazing combinations that just work, and I will take it in any form I can get it, like my Strawberry Lemonade Cupcakes or Strawberry Lemonade Squares. So good!
Save This recipe
Enter your email below to get a link to this recipe emailed straight to you to save later! Plus be signed up for all new recipes.
Now, I am not sure I have ever had strawberry shortcakes, but this has got to be the best version, simply because there is lemon in it. The puffy, flaky biscuits go really well with the light lemon cream sauce and sweet strawberries. It’s heavenly and addicting! I KNOW I will be making this again for sure, and I can’t wait until then!
Strawberry Shortcake with Lemon Cream Sauce
Ingredients
For the Strawberries:
- 1 pound (454 g) strawberries, sliced
- ½ cup (100 g) granulated sugar
For the Shortcakes:
- ⅓ cup (64 g) shortening
- 2 cups (240 g) all-purpose flour, (stir, spoon & level)
- 2 Tbsp granulated sugar
- 1 Tbsp baking powder
- 1 tsp salt
- ¾ cup (177 ml) milk
For the Lemon Cream:
- ½ cup (160 g) lemon curd
- ½ cup (38 g) Cool Whip
Instructions
- Mix strawberries with the sugar. Let stand for 30 minutes or more.
- Preheat oven to 450 degrees Fahrenheit. In a medium bowl, cut the shortening in the the flour, sugar, baking powder and salt, until fine crumbs. Stir in milk until just blended.
- Turn the dough out onto a lightly floured surface. Gently create a disc, lightly kneading as necessary. Do not overwork dough. Roll the disc into ¾-inch thickness. Cut with a floured 3-inch biscuit cutter. Makes 8 biscuits. Place shortcakes about 1-inch apart on an un-greased baking sheet (I actually used my silicone baking mat). Sprinkle the tops with additional sugar, if desired. Bake 10 to 12 minutes, or until golden brown.
- Fold cool whip into lemon curd until there are no more white streaks. Split shortcakes horizontally. Fill with lemon cream sauce and sliced strawberries. Serve immediately.
Notes
Did you make this?
Don’t forget to leave a rating below and make sure to follow on Pinterest and Instagram for more!
I am so glad you liked this combo, Amber!! Reminds me I need to make these again soon – they are so addicting!! 🙂
Oh yes! I absolutely LOVED these! Thanks for the great recipe!
This looks delicious! I would love for you share it on my Tasty Tuesday recipe link up here! Everything gets pinned and I would love to have you!
These look amazing! Wish I had them for dessert tonight!
You could totally buy lemon curd, strawberries and cool whip and make these in a jiffy! They’re super easy 🙂
Agreed. Lemon and strawberry is a winning combination!
It just works! Love it!
Lemon cream sauce is the perfect addition to strawberry shortcake!
I love lemon, but this was nice and toned down with the cool whip so it was like a hint of lemon, just the right amount.
Um…wow. PINNING for sure. I agree on the lemon and berry thing – do you think I’d be ok to sub out the straw and make it a rasp instead? I’m a berry snob. And the lemon curd – still on my to do list. Finally – those shortcakes? PLEASE girl. My biscuits can be dinner. These shortcakes need to be dessert! YUM!
Oh Kaylyn! Yes, you may swap the berries. LOL.
Yum! This looks delicious!! I’m making something similar for the news this month.. except it doesn’t have strawberries… or lemon.. so maybe it’s not similar 😉 Ha! I’m sure this is just as wonderful as it looks – pinning!
I am interested to see what it is!