Meyer Lemon Strawberry Shortcakes with Buttermilk Whipped Cream

Meyer Lemon Strawberry Shortcakes from Our Best BitesWhen I was 5 or so, my dad took me to see some Strawberry Shortcake movie. About halfway through the movie, he told me we needed to get some popcorn. While we were in the lobby, he informed me that the movie was suddenly over and it was time to go home.

I knew it wasn’t over.

My father was a liar.

I was kind of devastated.

What kind of father, what kind of HUMAN pays good money to see such a cinematic delight and then doesn’t stay for the whole thing?!

Well, in the age of Netflix, I have discovered the wonders of my favorite childhood TV shows and movies. Not too long ago, I tried watching the very same Strawberry Shortcake movie with my daughter.

Ummmmm…I get it now. Children’s programming has improved (well, some of it…Caillou, you’d better run if I meet your little animated self in a dark alley because I will cut you before you can whine once!) by leaps and bounds since that dark day. Dad, I’m so sorry for all the mean thoughts I had that day. And just in case any of you are wondering, Rainbow Brite is a million times worse than Strawberry Shortcake.

So since I’m a grown-up now, it’s time for a grown-up strawberry shortcake. As a kid, we always had sweetened strawberries over angel food cake and called it strawberry shortcake, but I have come to discover (among other painful realizations, apparently…you guys can charge me for this therapy session if you want) that that is not actually strawberry shortcake and that real shortcakes are more like sweet biscuits or scones.

One of my favorite food combinations ever is strawberries and lemons (like here and here). So I decided in my grown-up strawberry shortcakes, I wanted lemon strawberry shortcakes. And speaking of lemons, have you guys ever tried Meyer lemons?! They are amazing.

grating a Meyer lemon
They’re not just fancy things they talk about on Food Network competition shows and then you run out and buy them and wonder what the heck all the hype was about–they’re actually a hybrid of lemons and Mandarin oranges. Which makes them sweeter and fruitier and fabulous for cooking and baking.

For starters, I took my favorite scone recipe and swapped out the poppy seeds and regular lemon rind for the rind of a regular lemon. You’re going to need all-purpose flour, sugar, baking soda, baking powder, very cold butter, and an egg.

meyer lemon strawberry shortcake ingredients

Preheat oven to 400. Place baking rack in the middle-low position. Line a baking sheet with parchment or a Silpat and set aside.

In a medium bowl, combine the flour, sugar, baking powder, baking soda, and salt.

whisked dry ingredients

Add the lemon zest and whisk together again. Grate the frozen butter (a food processor makes that job super easy, but you can also just do it on a regular box grater).

grated butter

Toss the grated butter into the flour mixture

grated butter in flour mixture

and combine it with your fingers until it resembles coarse meal. Set aside.

In a small bowl, whisk together the sour cream and egg. Drizzle it over the flour mixture and then toss the mixture together with a fork until everything appears moistened. Gently press the dough into a ball–it will take some time and some parts of the dough will be more moist than other parts, but continue pressing together until it forms a ball.

Lightly flour a surface (you can use the lined baking sheet if you want) and place the dough on top of the floured surface. Press into an 8″ disc

meyer lemon strawberry shortcake dough

and cut into equal wedges with a butter knife. Separate the wedges and place them evenly on the baking sheet.

unbaked shortcakes

Melt 2 tablespoons of unsalted butter and add the zest of another Meyer lemon. Brush the butter mixture over each scone and then sprinkle generously with sugar. Bake in the preheated oven for 15-17 minutes or until lightly golden. Remove from the oven and allow to cool.

baked lemon shortcakes

(Yeah…if you’re waffling between the Silpat and the parchment paper, imagine how much fun it is to clean that mat.)

While the scones are cooling, slice 4 cups of fresh strawberries and sprinkle with 1/2 cup sugar (more less, depending on how sweet the berries are) and stir to combine. Allow the berries to sit for a few minutes.

In a chilled bowl, combine 1 cup whipping cream, 1/2 cup cold buttermilk, and 1/4 cup powdered sugar. Beat with electric beaters until soft peaks form (this might be a tiny bit less set up than regular whipped cream).

When the shortcakes are cool, use a sharp knife to slice them in half and then spoon 1/2 cup of strawberries onto each bottom half (it’s okay if they spill out…that’s kind of the point). Top with the sweetened buttermilk whipped cream and then place the top half on the whipped cream. Serve immediately. Makes 8 shortcakes.

Meyer lemon strawberry shortcakes with buttermilk whipped cream from Our Best Bites

 

 

 

56 comments

  1. Oh.my.gosh. I want to destroy Caillou, too! We had to have our girls quit watching it because it made them whinier and more disagreeable in general.

    Plus, his theme song is insanely catching.

    Caillou aside, I’m totally going to make these!

  2. I TOTALLY echo your comments about Caillou! I watched it once and decided I would NEVER let any of my kids watch it. I hear enough whining from them on their own, let alone when they’re being inspired by that spawn-of-Satan-child!
    I am SO excited you posted this recipe! We made the lemon scones for Easter and LOVED them and I actually wondered if it could be tweaked for strawberry shortcake. Unfortunately for me, I am not you, so I couldn’t create the actual recipe, but the idea was there! Thank you for bringing it to fruition, and for adding lemon, which only makes strawberries better! For the longest time I have been looking for a good strawberry SHORTCAKE recipe. I am SO not impressed with angel food cake or pound cake – I just don’t like the texture. But THIS is going to rock my world! Thanks for being wonderful!

  3. Ahhh…Rainbow Brite! My sister & I were just talking about our favorite kid show growing up. We watched the Snorks, Rainbow Brite, Smurfs, Gummi Bears! The new Strawberry Shortcake DVD’s are much better – my daughter loves them!

  4. As a mother of 2 little ones, I totally know where you are coming from about children’s programming… Caillou is always a source of agony in our house. Why is he bald? What’s up with his creepy laugh? And his little sis, Rosie, is just plain annoying. The show has been on for years, but it seems like we are always watching the same 3 episodes.

    On the other hand, I have actually learned a lot from Dinosaur Train… But Don has got to go!!!

  5. Sounds delicious! I love strawberry and lemon together. I also love your rainbow brite whisk.

    FYI, in the recipe you list the sour cream twice — once with the dry ingredients and once with the egg. I assume you really want it to go in with the egg, but I thought I’d mention it.

  6. This looks awesome! I usually don’t make strawberry shortcake unless it’s berry picking time, but I don’t know if I can wait that long!

  7. Haha! I have to laugh right out loud because I too grew up eating angel food cake with strawberries all the while being told by my mom that we were eating strawberry shortcake! I was pretty doggone old before I learned the bald-faced truth! I love your Meyer lemon and strawberry combo! This is a must for my first bbq of the season, for sure!

Leave a Reply

Your email address will not be published.

Comments

This site uses Akismet to reduce spam. Learn how your comment data is processed.