Strawberry Shortcake with a Lemon Twist Recipe – A Mother’s Day Treat!
What my blog is really about is connecting with family and friends around a wonderful meal. Is there a better time to do that than Mother’s Day?
How do you celebrate the day? Do you take Mom out to breakfast or brunch? Or, perhaps you make a special dinner for her at home, which is what my family does for me. This year I am especially honored because my family drove 300 miles to be with me just for 24 hours!
This is one my my favorite Mother’s Day desserts, actually it’s one of my favorite any day desserts. I love the warm, buttery, crisp shortcake and the ripe, lush strawberries and of course, it has to be topped with a bit of fresh, slightly sweetened whipped cream. I really like the addition of lemon to this recipe. I think that lemon compliments strawberries by adding a citrus note, see if you agree. Tempted to make this for your mother today? Hope so.
Sadly, my mother has been gone a very long time (I lost her when I was 18). I hope that you can take the time to honor your mother in whatever way you can today (even if it’s just a phone call).
Mother’s Day Poem
She’s the whisper of the leaves as you walk down the street.
She’s the smell of bleach in your freshly laundered socks.
She’s the cool hand on your brow when you’re not well.
Your mother lives inside your laughter.
She’s crystallized in every tear drop.
She’s the place you came from, your first home.
She’s the map you follow with every step that you take.
She’s your first love and your first heart break.
Nothing on earth can separate you.
Not time, not space, not even death…
will ever separate you from your mother…
You carry her inside you heart!
Strawberry Shortcake with a Lemon Twist
Yield: 8 servings
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 60 minutes
2 cups flour
1 tablespoon baking powder
1/4 teaspoons salt
4 tablespoons sugar
6 tablespoons butter (let chill in freezer 30 minutes and cut into small pieces)
3 eggs (1 egg is for egg wash)
6 tablespoons heavy cream
2 tablespoons lemon zest
2 tablespoons coarse sugar (I used turbinado)
1 qt. fresh strawberries (washed, hulled and cut in half)
1 1/2 tablespoons lemon juice
4 tablespoons sugar
1 cup heavy cream
1 tablespoon sugar
1/8 teaspoon vanilla
Place butter in the freezer for about 30 minutes along with the bowl that you will be using to prepare the whipped cream.
Preheat oven to 350 degrees F.
Grease baking sheet with butter or use parchment paper and line the sheet.
In a food processor using a pastry blade add flour, baking power, salt and sugar. Pulse 4 times.
Then add chilled butter cut into small pieces and process until mixture resembles corn meal.
Add 2 eggs, cream and lemon zest and process until mixture forms a ball.
Remove the ball from the food processor, wrap in plastic wrap and place in the refrigerator at least 20 minutes or overnight.
Remove from refrigerator and place on floured board.
Roll out with a rolling pin until it is approximately 3/4 inch thick and cut out rounds with a pastry cutter or even a glass.
Beat the 3rd egg with 1 tablespoon water and brush on shortcake.
Sprinkle with coarse sugar.
Bake for approximately 30 minutes or until golden brown. Let cool on a cooling rack.
I prepare the berries right after I have put the shortcake mixture in the refrigerator to chill.
Place strawberries that have been washed, hulled and cut in half lengthwise in a bowl. Add lemon juice and sprinkle with sugar. In about 30 minutes they will macerate, becoming softer and giving up their juice.
When almost ready to serve pour heavy cream into a chilled bowl add sugar and vanilla then beat with a mixer or by hand with a whisk till it forms frothy peaks.
Assemble the shortcake:
Cut shortcake in half. Spoon strawberries over bottom half. Top with other half and add a dollop of whipped cream.
Garnish with mint if you like.