Strawberry-Citrus Shortcake

Bright and refreshing, this is not your ordinary strawberry shortcake. The lemon pound cake is sweeter than a biscuit with just a hint of citrus. Topped with fresh strawberries and tangy, sweetened yogurt, this dessert is truly addictive!

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

Ingredients

• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 1 tablespoon lemon zest
• 2 tablespoons white sugar
• 2 cups cake flour
• 5 eggs
• ⅓ cup white sugar
• 1 cup unsalted butter
• ½ cup heavy cream
• 1 ⅓ cups white sugar
• 3 tablespoons fresh lemon juice
• 1 ½ cups yogurt
• 1 quart fresh strawberries, cleaned, hulled and sliced

Recipe Instructions

Step 1

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

Step 2

Sift the cake flour and salt into a bowl. Cream the butter with 1 1/3 cups sugar in a large mixing bowl until light colored and fluffy. Stir in the lemon zest, lemon juice, and vanilla until well blended. Mix in the eggs, one at a time, alternating with the flour mixture. Pour batter into prepared pan.

Step 3

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

Step 4

Meanwhile, place strawberries in a separate bowl. Toss gently with 1/3 cup sugar, cover, and refrigerate until needed.

Step 5

Combine the yogurt, heavy cream, and 2 tablespoons sugar in a bowl, and stir until well blended. To serve, top slices of cake with strawberries and a dollop of the cream mixture.