Strawberry-Citrus Shortcake

Lemon pound cake stands in for basic biscuits in this strawberry-citrus shortcake recipe using a combo of sweetened cream and yogurt as a tangy topping.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 40 mins
• Calories: 659 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest
• 2 tablespoons white sugar
• 2 cups cake flour
• 5 eggs
• 1 cup unsalted butter
• 3 tablespoons fresh lemon juice
• 1 quart fresh strawberries, cleaned, hulled and sliced
• 0.5 teaspoon salt
• 0.5 cup heavy cream
• 1.3333333730698 cups white sugar
• 1.5 cups yogurt

Recipe Instructions

Step 1

Preheat the oven to 325 degrees F (165 degrees C). Lightly grease and flour a 9x5-inch loaf pan.

Step 2

Sift cake flour and salt together into a bowl. Beat 1 ⅓ cups sugar and butter together in a large bowl until light colored and fluffy; stir in lemon zest, lemon juice, and vanilla until well blended. Mix in eggs, one at a time, alternating with flour mixture. Pour batter into the prepared pan.

Step 3

Bake in the preheated oven until top springs back when lightly touched, or a toothpick inserted into center comes out clean, about 1 hour 10 minutes. Cool cake in the pan 15 minutes before turning out of the pan.

Step 4

Meanwhile, place strawberries in a separate bowl; toss gently with ⅓ cup sugar, cover, and refrigerate until needed.

Step 5

Combine yogurt, heavy cream, and 2 tablespoons sugar in a bowl; stir until well blended. Top cake slices with strawberries; dollop with yogurt-cream mixture.