Strawberry Lemon Shortcake
Slice this rich and dense lemon-flavored pound cake and top it with berries and whipped cream for a great summer dessert.
15 min.prep time
1 1/3 cups sugar
1/8 teaspoon salt
1/2 cup whipping cream
3 to 4 tablespoons freshly grated lemon zest
1 3/4 cups cake flour
1/2 teaspoon baking powder
5 1/3 cups sliced strawberries
3 cups whipping cream@, whipped
8 small whole strawberries
Heat oven to 350°F. Grease and flour 9x5-inch loaf pan; set aside.
Beat sugar, eggs and salt in large bowl with wire whisk until foamy (1 minute). Whisk in 1/2 cup whipping cream, melted butter and lemon zest.
Stir together cake flour and baking powder in medium bowl. Add flour mixture, 1/2 cup at a time, to egg mixture. Gently stir after each addition with wire whisk.
Pour batter into prepared pan. Bake for 45 to 55 minutes or until toothpick inserted in center comes out clean. (Cake may crack.) Cool 10 minutes; remove from pan. Cool completely.
To serve, slice cake into 16 slices. Place 1 slice onto individual serving plate. Spoon 1/3 cup sliced strawberries over cake; top with 1/2 cup whipped cream. Place 1 slice cake over whipped cream; top with 1/3 cup sliced strawberries and 1/4 cup whipped cream. Garnish with 1 whole strawberry.
Nutrition Facts (1 serving)
Dietary Fiber: 3g
Recipe #13439©2005Land O'Lakes, Inc.