Strawberry Shortcakes with Lemon Cream Sauce – This classic Strawberry Shortcake dessert gets a delicious flavor boost with the addition of Lemon Cream Sauce! It’s the perfect pair!
Strawberry Shortcake with Lemon Cream Sauce
I love Strawberry Shortcake – it’s one of my favorite warm-weather desserts besides ice cream! ?
I look forward to Spring and summer every year – and I wait in anticipation for the first strawberry crops to start hitting the stores! It is so exciting because I know the first thing I need to make is these Strawberry Shortcakes with Lemon Cream Sauce!
While traditional Strawberry Shortcake is good, the addition of lemon cream sauce sends it over the top! Over. The. Top. It’s so, so good! And easy!! Forget about those weird sponge-like shortcakes you buy from the store – these homemade shortcakes are where it’s at! And the combination of sweet strawberries and this luscious sweet and tart lemon cream sauce… Oh, my gosh!!! It’s on another level. You aren’t ready for this. ?
There’s still time left this summer to grab some berries and make these strawberry shortcakes! Y’all have gotta try some today!
Recipe for Strawberry Shortcake with Lemon Cream Sauce
FOR THE STRAWBERRY FILLING
- strawberries
- granulated sugar
FOR THE SHORTCAKES
- shortening
- all-purpose flour
- granulated sugar
- baking powder
- salt
- milk
- Additional sugar, for topping (if desired)
FOR THE LEMON CREAM
- lemon curd
- heavy whipping cream
How to make Strawberry Shortcakes with Lemon Cream Sauce
- Mix strawberries and with the ½ cup of sugar. Let stand for at least an hour.
- Preheat oven to 450°F.
- In a medium bowl, cut the shortening into the flour, 2 tbsp. sugar, baking powder, and salt until the mixture looks like fine crumbs. Stir in milk just until blended.
- Turn the dough out onto a lightly floured surface. Gently knead 20-25 times. Roll out into ½-in. thickness. Cut with a 3-in. floured biscuit cutter. Place shortcakes about 1-inch apart on an ungreased baking sheet. Sprinkle tops with additional sugar, if desired. Bake 10-12 minutes or until golden brown.
- Place the lemon curd and heavy whipping cream in a medium bowl. Beat with an electric mixer on high speed until thickened, about 3-5 minutes.
- Split shortcakes horizontally. Place shortcake bottoms on serving plates. Top with lemon cream sauce and strawberries. Replace tops. Serve immediately.
Strawberry Shortcake: Questions & Answers
If you have questions about making this Strawberry Shortcake recipe, I have answers! Take a look at this section before leaving a comment if you run into trouble or just want some suggestions.
- How long will strawberry shortcakes last?
For best results, these strawberry shortcakes need to be used up within 3-5 days.
- How do I store strawberry shortcakes?
The shortcakes themselves are fine at room temperature, in an airtight container or zip-top bag. The strawberries and lemon cream sauce need to be refrigerated in an airtight container.
- Where do I find lemon curd?
In my store, it is usually close to the jams and jellies. If you can’t find it, or if you prefer to make it yourself (it’s super easy!), I have a great Lemon Curd recipe right here on the blog!
How did you like this recipe
This recipe is a favorite in the Love Bakes Good Cakes house – I hope it becomes one in yours as well! Comment down below with your experience, or feel free to ask me any questions if you’re having trouble. Y’all know I’m happy to help!
Other recipes you may enjoy
- Strawberry Shortcake Parfaits
- Strawberry Shortcake Popcorn
- Chocolate Strawberry Shortcake
- Strawberry Buttercream Frosting
- Strawberry Chocolate Chip Streusel Muffins
Strawberry Shortcake with Lemon Cream Sauce
Equipment
Ingredients
For the strawberry filling
- 1 quart strawberries sliced
- ½ cup sugar
For the shortcakes
- ⅓ cup shortening
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- ¾ cup milk
- Additional sugar for topping (if desired)
For the lemon cream
- ½ cup lemon curd
- ½ cup heavy whipping cream
Instructions
- Mix strawberries and with the ½ cup of sugar. Let stand for at least an hour.
- Preheat oven to 450°F.
- In a medium bowl, cut the shortening into the flour, 2 tablespoons sugar, baking powder, and salt until the mixture looks like fine crumbs. Stir in milk just until blended.
- Turn the dough out onto a lightly floured surface. Gently knead 20-25 times. Roll out into ½-inch thickness. Cut with a 3-inch floured biscuit cutter. Place shortcakes about 1-inch apart on an ungreased baking sheet. Sprinkle tops with additional sugar, if desired. Bake 10-12 minutes or until golden brown.
- Place the lemon curd and heavy whipping cream in a medium bowl. Beat with an electric mixer on high speed until thickened, about 3-5 minutes.
- Split shortcakes horizontally. Place shortcake bottoms on serving plates. Top with lemon cream sauce and strawberries. Replace tops. Serve immediately.
Notes
- You can usually find lemon curd near the jams and jellies in your local grocery store. If you prefer it homemade or if you can’t find it, I have a super easy recipe for LEMON CURD on the blog!
Nutrition
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
Originally published on April 16, 2014. Updated on July 12, 2020.
This looks AMAZING!!! 🙂
– Brooke –
Oh my, this looks so good!!
Pinning!
This looks so good! Thanks for sharing on the Thursday Blog hop!!
Hi Jamie,
There is nothing like a great Strawberry Shortcake! Hope you had a great weekend and thank you so much for sharing your awesome recipe with Full Plate Thursday. Have a good week and come back soon!
Miz Helen
The recipe and the pictures look amazing. I loved your silk custard pie too, but was not able to comment on it.