Lemon-Infused Strawberry Shortcake with Yogurt Topping

Recipe Collection: Dessert

Lemon-Infused Strawberry Shortcake with Yogurt Topping is a bright and refreshing dessert featuring a sweet lemon pound cake complemented by fresh strawberries and a tangy yogurt topping. Perfect for vegetarians, this American dessert is a delightful treat for any occasion. The cake's citrus notes pair beautifully with the juicy strawberries, making it a versatile choice for summer gatherings or family dinners.

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Overview

This bright and refreshing twist on the classic strawberry shortcake features a sweet lemon pound cake with a hint of citrus. Topped with fresh strawberries and a tangy, sweetened yogurt cream, this dessert is both addictive and delightful.

Diet Type

Vegetarian

Allergies

Dairy, Eggs, Gluten

Cuisine

American

Serving Size: 8

Cooking Time: 100 minutes

Ingredients

• 2 Cups (cups) cake flour
• 0.5 Teaspoons (tsp) salt
• 1 Cup (cup) unsalted butter
• 1.33 Cups (cups) white sugar
• 1 Tablespoon (tbsp) lemon zest, zested
• 3 Tablespoons (tbsp) fresh lemon juice
• 1 Teaspoon (tsp) vanilla extract
• 5 Whole eggs
• 1 Quart (qt) fresh strawberries, sliced
• 0.33 Cups (cups) white sugar
• 1.5 Cups (cups) yogurt
• 0.5 Cups (cups) heavy cream
• 2 Tablespoons (tbsp) white sugar

Steps

1. Preheat the 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. In a large mixing bowl, cream the butter with 1 1/3 cups sugar until light and fluffy. Stir in the lemon zest, lemon juice, and vanilla until well blended.
3. Mix in the eggs, one at a time, alternating with the flour mixture. Pour the batter into the prepared pan.
4. Bake the cake in the preheated oven for about 1 hour and 10 minutes, or until the top springs back when lightly touched, or a toothpick inserted in the center comes out clean. Cool the cake for 15 minutes before turning it out of the pan.
5. Meanwhile, place the strawberries in a separate bowl. Toss gently with 1/3 cup sugar, cover, and refrigerate until needed.
6. Combine the yogurt, heavy cream, and 2 tablespoons sugar in a bowl, and stir until well blended.
7. To serve, top slices of cake with strawberries and a dollop of the cream mixture. Enjoy!

Enjoy your homemade Lemon-Infused Strawberry Shortcake with Yogurt Topping!