Strawberry Lemon Shortcake
This Strawberry Lemon Shortcake is a soft, buttery cake bursting with fresh strawberries and bright lemon flavor, topped with a naturally sweet strawberry glaze for the perfect summer dessert.
Ingredients
Cake
- 1 cup unsalted butter at room temperature
- 2/3 cup raw honey
- 1 large egg
- 1/4 cup fresh squeezed lemon juice
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup diced fresh strawberries or freeze-dried
Glaze
- 1 cup powdered sugar
- 2 large strawberries puréed
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 350°F. Grease or line a 9x9 inch baking pan with parchment paper.
- Cream the butter and honey in a large bowl until light and fluffy (about 2–3 minutes).
- Add the egg and lemon juice, and mix until combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
- Gently fold in the diced strawberries (that have been tossed in flour).
- Spread the batter evenly into the prepared pan and smooth the top.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- While the shortcake cools, purée the strawberries for the glaze. Mix with powdered sugar and lemon juice until smooth.
- Drizzle glaze over the cooled shortcake. Slice and serve!
Notes
NOTE: When making the glaze make sure to drain any excess juice or add more powdered sugar to compensate for the additional liquid. You want the glaze to be pink and thicker so it doesn't soak through the cake.
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