Strawberry-Citrus Shortcake
Description
Lemon pound cake stands in for basic biscuits in this strawberry-citrus shortcake recipe using a combo of sweetened cream and yogurt as a tangy topping.
Ingredients
•
2 cups cake flour
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1/2 teaspoon salt
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1 1/3 cups white sugar
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1 cup unsalted butter
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1 tablespoon lemon zest
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3 tablespoons fresh lemon juice
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1 teaspoon vanilla extract
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5 eggs
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1 quart fresh strawberries, cleaned, hulled and sliced
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1 1/2 cups yogurt
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1/2 cup heavy cream
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2 tablespoons white sugar
Directions
1
Preheat the oven to 325 degrees F (165 degrees C). Lightly grease and flour a 9x5-inch loaf pan.
2
Sift cake flour and salt together into a bowl. Beat 1 ⅓ cups sugar and butter together in a large bowl until light colored and fluffy; stir in lemon zest, lemon juice, and vanilla until well blended. Mix in eggs, one at a time, alternating with flour mixture. Pour batter into the prepared pan.
3
Bake in the preheated oven until top springs back when lightly touched, or a toothpick inserted into center comes out clean, about 1 hour 10 minutes. Cool cake in the pan 15 minutes before turning out of the pan.
4
Meanwhile, place strawberries in a separate bowl; toss gently with ⅓ cup sugar, cover, and refrigerate until needed.
5
Combine yogurt, heavy cream, and 2 tablespoons sugar in a bowl; stir until well blended. Top cake slices with strawberries; dollop with yogurt-cream mixture.