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





  1. Oh my gosh, I died laughing about the Caillou comment! Seriously, I want in on the action if you find him in a dark alley:) There is enough whining in my house with the kiddos, that they do NOT need any pointers from that little bald pest:)

    So excited to make this! We are avid strawberry shortcake eaters, but I always wish there was more to the cake part. It seems like sometimes you are just putting strawberries and cool whip on squishy styrofoam! Thanks so much, you girls are the best!

  2. “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. ” … was the second one supposed to say Meyer lemon, instead?

    It looks fabulous, by the way 🙂

  3. I am so looking forward to all things strawberry! Your shortcake method with the frozen butter is so interesting. Can’t wait to try!

  4. I remember loving Strawberry Shortcake as a child and now my three year old is totally into it (I have yet to introduce her to the old shows since the new updated ones are torture enough) but all I can say about that is kids taste in shows has got to be like their taste buds, they mature and become more sophisticated as they get older. Why else would anyone torture themselves in that way! Thanks for the warning on Rainbow Bright, we will just steer clear of that one if we can. Thank you for this delicious looking recipe. I will have to try it soon, we love eating strawberry shortcake around here!

  5. The story about the Strawberry Shortcake movie is so sad! Please tell me your dad at least bought the popcorn for you to eat on the drive home.

  6. Alrighty this is getting just down right eerie. You guys saved me with your pork carnitas recipe because we bought the meat on a whim and then this morning we got a ton of strawberries and I wasn’t sure what I would do with them. How will you guys save me next? 🙂 These look delicious and I can’t wait to try them.

  7. Kate!!! You used the lemon poppyseed scone recipe for this?! Oh my word, I love you. Those are my favorite scones and one of my most favorite recipes from this blog – in fact, I just made them this past weekend for company. From someone who grew up with pound cake in strawberry shortcake, I am ABSOLUTELY trying this. So excited, thank you! 🙂

  8. I LOVED Rainbow Brite! I have often wondered why My Little Pony and Strawberry Shortcake have made a comeback but not Rainbow Brite. Although having not watched it at all in the past 25 years who knows if it would live up to my memories.

  9. I’m so glad that REAL strawberry shortcake is made with a biscuit type base. Thats how we always had it growing up and how I love it but I always felt like I had to explain myself when we served it to company. I’d always say “we are a biscuit type shortcake family” just to prepare people. This looks SO amazing, if you were eating it at may house you’d pour some half and half over the top for good measure!

  10. I totally just started cracking up reading this!! So with you on the Caillou show. This looks so tasty I want to eat it right now!

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