Strawberry-Citrus Shortcake

Bright and refreshing, this is not your ordinary strawberry shortcake. The lemon pound cake is sweeter than a biscuit with just a hint of citrus. Topped with fresh strawberries and tangy, sweetened yogurt, this dessert is truly addictive!

Original recipe makes 8 servings

Ingredients

2 cups cake flour
1/2 teaspoon salt
1 cup unsalted butter
1 1/3 cups white sugar
1 tablespoon lemon zest
3 tablespoons fresh lemon juice
1 teaspoon vanilla extract
5 eggs
 
1 quart fresh strawberries, cleaned, hulled and sliced
1/3 cup white sugar
 
1 1/2 cups yogurt
1/2 cup heavy cream
2 tablespoons white sugar

  • PREP

    30 mins

  • COOK

    1 hr 10 mins

  • READY IN

    1 hr 40 mins

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease and flour a 9×5 inch loaf pan.
  2. Sift the cake flour and salt into a bowl. Cream the butter with 1 1/3 cups sugar in a large mixing bowl until light colored and fluffy. Stir in the lemon zest, lemon juice, and vanilla until well blended. Mix in the eggs, one at a time, alternating with the flour mixture. Pour batter into prepared pan.
  3. Bake cake in preheated oven until top springs back when lightly touched, or a toothpick inserted in the center comes out clean, about 1 hour 10 minutes. Cool cake 15 minutes before turning out of pan.
  4. Meanwhile, place strawberries in a separate bowl. Toss gently with 1/3 cup sugar, cover, and refrigerate until needed.
  5. Combine the yogurt, heavy cream, and 2 tablespoons sugar in a bowl, and stir until well blended. To serve, top slices of cake with strawberries and a dollop of the cream mixture.

Nutrition

Calories: 659 kcal
Carbohydrates: 83.2 g
Cholesterol: 216 mg
Fat: 32.9 g
Fiber: 2.2 g
Protein: 10.4 g
Sodium: 392 mg