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Strawberry Shortcake with Lemon Cream Sauce

Servings 8 Servings


For the Strawberries:

  • 1 pound strawberries, sliced
  • 1/2 cup sugar

For the Shortcakes:

  • 1/3 cup shortening
  • 2 cups all-purpose flour
  • 2 Tbsp sugar
  • 1 Tbsp baking powder
  • 1 tsp salt
  • 3/4 cup milk

For the Lemon Cream:

  • 1/2 cup lemon curd
  • 1/2 cup cool whip


  • Mix strawberries with the sugar. Let stand for 30 minutes or more.
  • Preheat oven to 450 degrees Fahrenheit. In a medium bowl, cut the shortening in the the flour, sugar, baking powder and salt, until fine crumbs. Stir in milk until just blended.
  • Turn the dough out onto a lightly floured surface. Gently create a disc, lightly kneading as necessary. Do not overwork dough. Roll the disc into ¾-inch thickness. Cut with a floured 3-inch biscuit cutter. Makes 8 biscuits. Place shortcakes about 1-inch apart on an un-greased baking sheet (I actually used my silicone baking mat). Sprinkle the tops with additional sugar, if desired. Bake 10 to 12 minutes, or until golden brown.
  • Fold cool whip into lemon curd until there are no more white streaks. Split shortcakes horizontally. Fill with lemon cream sauce and sliced strawberries. Serve immediately.


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