Strawberry-Citrus Shortcake |
|
 |
Prep Time: 30 Minutes Cook Time: 70 Minutes |
Ready In: 100 Minutes Servings: 8 |
|
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! Ingredients:
2 cups cake flour |
1/2 teaspoon salt |
1 cup unsalted butter |
1 1/3 cups white sugar |
1 tablespoon lemon zest |
3 tablespoons fresh lemon juice |
1 teaspoon vanilla extract |
5 eggs |
1 quart fresh strawberries, cleaned, hulled and sliced |
1/3 cup white sugar |
1 1/2 cups yogurt |
1/2 cup heavy cream |
2 tablespoons white sugar |
Directions:
1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease and flour a 9x5 inch loaf pan.
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.
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.
4. Meanwhile, place strawberries in a separate bowl. Toss gently with 1/3 cup sugar, cover, and refrigerate until needed.
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.
|
|