Lemon Strawberry Shortcake features buttery lemon shortbread cookies layered with fluffy whipped cream and fresh strawberries. Crumbly, creamy, and oh-so delicious, it’s an easy dessert full of vibrant flavor and perfect for spring!
What Is Lemon Strawberry Shortcake?
Lemon strawberry shortcake is a variation on classic strawberry shortcake recipe. Plain biscuits are swapped with lemon infused biscuits and are layered with classic ingredients.
The result is the same creamy, crumbly texture you know and love. However, the flavor is sweet, tangy, and oh-so delicious!
Why You’ll Love This Recipe
There’s so much to love about this lemon shortcake recipe!
- Easy and Easy – All you have to do is combine the biscuit batter in a single bowl and bake the cookies. From start to finish, the entire dessert has a total time of less than 30 minutes.
- Fit for a Crowd – One batch makes ten cookies for five shortcakes that can be shared between the whole family.
- Versatile – You can mix and match different fruit, toppings, and flavor variations to make this recipe your own!
Ingredients
Below is an overview of the ingredients and instructions to make this recipe. Be sure to scroll down to the recipe card below for the complete details and nutrition information!
- Butter – I recommend using unsalted butter for baking!
- Powdered Sugar – Do not substitute granulated sugar, or your cookies will be grainy.
- Lemons – You’ll need freshly squeezed lemon juice and lemon zest. Zest the lemons first to make the process easy.
- Large Egg – This adds structure to the lemon shortbread cookies, helping them hold their shape. I haven’t tested this recipe with any egg substitutes and can’t guarantee your results if you do.
- Flour – All-purpose flour forms the base of the cookie dough. If needed, substitute a 1:1 all-purpose gluten-free flour to keep this recipe gluten-free.
- Whipped Cream – Use homemade whipped cream or your favorite store-bought variety!
- Strawberries – Look for strawberries that are dark red in color with bright green tops and no bruises or discoloration.
Helpful Tools
How to Make an Easy Lemon Strawberry Shortcake Recipe
Before you begin, preheat your oven, and line a baking sheet with parchment paper!
- Combine the wet ingredients. Add the butter, powdered sugar, lemon zest, lemon juice, and egg to a large bowl. Mix until well combined. There will still be small chunks of butter left in the batter!
- Add the dry ingredients. Stir in the flour, baking soda, and salt just until combined and no streaks remain.
- Portion. Divide the cookie dough into balls, and arrange each serving on the prepared baking sheet. Leave space in between each cookie.
- Bake. Transfer the baking sheet to the oven, and bake until the cookies are puff and lightly golden around the edges. They will resemble biscuits!
- Assemble the shortcake. Allow the lemon shortcake cookies to cool slightly. Then, place one on a plate, and top it with whipped cream followed by sliced strawberries. Add another cookie, more whipped cream, and more strawberries. Enjoy!
Flavor Variations
- Lemon – Not a fan of lemon? Omit it for a more traditional strawberry shortcake recipe. Or, swap it with lemon juice and lemon zest.
- Strawberry – Feel free to add to or substitute the strawberries with any fruit you like best. Blueberries or raspberries would taste great!
- Toppings – Add extra flavor and texture to your lemon strawberry shortcake recipe with toppings like a drizzle of chocolate sauce, chopped nuts, shredded coconut, or even sprinkles.
Can I Make This Recipe Ahead of Time?
I don’t recommend assembling the shortcakes in advance, as they’re likely to becoming soggy as they rest. However, you can prepare the cookies ahead of time!
Once cooled, you can transfer leftover lemon shortcake cookies to an airtight container. They will stay fresh at room temperature for up to four days or in the fridge for up to one week.
More Delicious Dessert Recipes
The Best Lemon Strawberry Shortcake Recipe
Equipment
Ingredients
Lemon Shortbread Cookies
- 1 stick (8 Tablespoons) butter, room temp
- 1/2 cup powdered sugar
- 1 lemon, zested
- 2 Tablespoons lemon juice
- 1 egg, room temp
- 1 1/2 cups flour
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
Lemon Strawberry Shortcake
- 16 oz fresh strawberries, sliced
- 2 cups whipped cream or tub of Cool Whip
Instructions
Lemon Shortbread Cookies
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- With a stand mixer or hand mixer, mix together the room temp butter, powdered sugar, lemon zest, lemon juice and egg until combined. (There will be small chunks of butter left in the batter and that's okay!)1 stick (8 Tablespoons) butter, room temp, 1/2 cup powdered sugar, 1 lemon, zested, 2 Tablespoons lemon juice, 1 egg, room temp
- Stir in the flour, baking soda, and salt with a spatula until combined. No need to chill the dough.1 1/2 cups flour, 1/2 teaspoon baking soda, 1/8 teaspoon salt
- Using a 2 Tablespoon cookie dough scoop add each dough ball to a parchment lined cookie sheet.
- Bake the cookies for about 12 minutes or until the tops are puffed and slightly hardened.
- Let the cookies rest on the cookie sheet for 10 minutes then remove to a cooling rack to cool completely.
Assemble Shortcakes
- Place 1 cookie on plate. Add a dollop of whipped cream. Add sliced strawberries on top of the whipped cream.16 oz fresh strawberries, sliced, 2 cups whipped cream or tub of Cool Whip
- Add the 2nd cookie on top, another dollop of whipped cream and a few strawberries.
- Sprinkle with lemon zest, if desired. Enjoy immediately!
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Yum, this looks so amazing Sammi. I love the combo of lemon and fresh berries. I’d love to share a phot and link to your post in my weekly roundup tomorrow.
Thank you so much, Jen! I would be honored if you shared this yummy recipe. Blessings!