Strawberry Shortcakes with Lemon Curd Whipped Cream
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Individual shortcakes layered with fresh strawberries and silky lemon curd whipped cream. Light, fruity, and elegant, this seasonal dessert is perfect for spring celebrations.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 1/2 pounds strawberries, hulled ((8 cups))
- 6 tablespoons granulated sugar
- 1/2 cup plus 1 tablespoon half and half (see DIY notes)
- 1 large whole egg (lightly beaten)
- 2 cups all-purpose flour
- 3 tablespoons sugar, plus 2 for sprinkling
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 8 tablespoons unsalted butter ( cut into 1/2 inch pieces, chilled)
- 1 large egg WHITE only (lightly beaten)
- 1 large egg
- 1 large egg YOLK only
- 3 tablespoons unsalted butter
- 1/2 cup sugar
- 3 tablespoons fresh lemon juice
- 1/2 teaspoon lemon zest
- 1 pinch salt
- 1 cup heavy cream (chilled)
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
At a glance
PER SERVING · TIME 72M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h
- Cook
- 12m
- Sodium
- 297mg
- Total sugar
- 51g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 422mg
- Calcium
- 100mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 60M
- SODIUM
- 297MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.