Meyer lemon season is my favorite time of year! If you can get your hands on some, make these Meyer Lemon Strawberry Shortcakes. Buttery shortcakes with meyer lemon zest, topped with sugared strawberries, and fresh whipped cream.
I know some of you are covered in snow right now (and I’m jealous, trust me) but I have to tell you that it so feels like spring in Texas!
They weather is amazing, the bluebonnets are popping up, and the berries are already so delicious!
I am buying pounds and pounds of fresh berries every time I go to the grocery store and I’m putting them in everything I eat. I can’t get enough. I just want to bake ALL THE THINGS with berries.
If you haven’t baked with meyer lemons yet, you’re definitely missing out! They’re a bit sweeter than regular lemons, a little bit like an orange. I actually caught my 4 year old eating one the other day and couldn’t convince him that it wasn’t an orange!
So the shortcakes themselves have the meyer lemon zest inside and then they are topped with sweetened strawberries! And then you put a big dollop of meyer lemon whipped cream on top to make them extra delicious!
How Long Are They Good For?
The shortcakes themselves will be good for 2 – 3 days. I store them in an airtight container at room temperature.
The strawberries will be good for 1 – 2 days in the refrigerator. Make sure to store them in an airtight container and give them a good stir before serving.
The whipped cream is best when freshly made.
Make sure you subscribe to my email list to get all my new recipes delivered right to your inbox!
You can also follow me on Instagram, Facebook, or Pinterest for even more!
Meyer Lemon Strawberry Shortcakes
Meyer lemon season is my favorite time of year! If you can get your hands on some, make these Meyer Lemon Strawberry Shortcakes. Buttery shortcakes with meyer lemon zest, topped with sugared strawberries, and fresh whipped cream.
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ cup cold butter, cut into cubes
- 1 tablespoon meyer lemon zest
- 1 cup milk
For the strawberries:
- 3 cups sliced strawberries
- 1 tablespoon sugar
For the whipped cream:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon meyer lemon zest
Instructions
- Preheat oven to 425F. Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together flour, sugar, baking powder, and salt. Use a pastry cutter to cut in the butter until the mixture resembles coarse crumbs. Stir in meyer lemon zest and milk until just incorporated - do not overwork!
- Drop by heaping tablespoons onto the prepared baking sheet.
- Bake 12 - 14 minutes or until golden brown on top. Cool before serving.
- Prepare the strawberries while the shortcakes are baking by combining the sliced strawberries and sugar in a bowl. Toss to make sure all the strawberries are coated and refrigerate until ready to serve.
- To make the whipped cream, beat the heavy whipping cream to soft peaks. Beat in powdered sugar and meyer lemon zest and beat to desired consistency.
- To assemble the shortcakes, split each shortcake in half. Add a spoonful of strawberries and whipped cream to the bottom of the shortcake. Place the top of the shortcake on top.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
9Serving Size:
1Amount Per Serving: Calories: 293Total Fat: 16gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 46mgSodium: 343mgCarbohydrates: 34gFiber: 2gSugar: 9gProtein: 5g
Medha @ Whisk & Shout says
These strawberry shortcakes look amazing with the addition of meyer lemon :) Meyer lemon and strawberry are just total spring essentials :)
Amy @BellyFull says
Yep, I was in shorts and a wide brimmed hat yesterday for opening day. And a baseball shirt. I was quite the fashion statement. #not. But that’s besides the point. Meyer lemon and strawberry anything! And homemade biscuits. GIMME.