Meyer Lemon Strawberry Shortcakes

Servings 9 servings


  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 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


  1. Preheat oven to 425F. Line a baking sheet with parchment paper.
  2. 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!
  3. Drop by heaping tablespoons onto the prepared baking sheet.
  4. Bake 12 - 14 minutes or until golden brown on top. Cool before serving.
  5. 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.
  6. 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.
  7. 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.