Strawberry-Citrus Shortcake recipe
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Ingredients
- 2 cups cake flour ½ teaspoon salt 1 cup unsalted butter 1 ⅓ 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 ⅓ cup white sugar 1 ½ cups yogurt ½ cup heavy cream 2 tablespoons white sugar
Nutrition Info
- 659.2 caloriescarbohydrate: 83.2 gcholesterol: 200.4 mgfat: 32.9 gfiber: 2.2 gprotein: 10.4 gsaturatedFat: 19.5 gservingSize: -sodium: 392 mgsugar: 52.4 gtransFat: : -unsaturatedFat: : -
Directions Strawberry-Citrus Shortcake
Directions
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Preheat oven to 325 degrees F (165 degrees C). Lightly grease and flour a 9x5 inch loaf pan.
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.
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.
Meanwhile, place strawberries in a separate bowl. Toss gently with 1/3 cup sugar, cover, and refrigerate until needed.
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.