Lemon Shortcake & Strawberries

  • Difficulty

  • Prep time

    mins
  • Serves

    people
Lemon Shortcake and Strawberries is a simple, delicious cake with plenty of fresh strawberries and a splash of lemon.
  • shortcake biscuits
  • 250 g plain flour, plus extra for rolling
  • 2 tbsp caster sugar
  • 1/4 tbsp salt
  • 115 g unsalted butter, chilled
  • 185 ml whipping cream, plus extra 1 tbsp
  • 1 tbsp lemon juice
  • 320 g strawberries, to serve (optional)
  • lemon peel, to garnish, if desired
  • 8 x 75 g scoops (600 g in total) Carte D'or Eton mess ice cream
  • 1 Pre-Heat Oven To 220c/200c.
  • 2 Sift dry ingredients into a bowl. Add the butter to the flour and rub in, to the point you still have pieces of butter visible.
  • 3 Add the cream, the lemon zest and the juice and roughly bring the dough together.
  • 4 Place the dough onto a floured surface and knead very gently. Roll out to 2 to 2 ½cm thick and, using an 8cm floured fluted cutter, cut out 8 shortcakes. Brush the tops with the extra cream and bake for 10 minutes.
  • 5 Turn tray around and place on a lower shelf if browning too much and continue cooking for another 2-4 minutes. Cool on a rack. Shortcakes may be eaten lukewarm or at room temperature.
  • 6 To serve, cut the shortcakes in half. Place a scoop of ice cream on the bases and place another shortcake as a lid. Add strawberries and lemon peel as topping, if desired.

Nutritional information

 

Amount per serving

Energy (kcal)

323kcal

Energy (kJ)

1351kJ

Protein (g)

4.1g

Carbohydrate incl. fibre (g)

31.2g

Carbohydrate excl. fibre (g)

29.4g

Sugar (g)

5.3g

Fibre (g)

1.8g

Fat (g)

20.7g

Saturated fat (g)

12.8g

Unsaturated fat (g)

6.5g

Monounsaturated fat (g)

5.5g

Polyunsaturated fat (g)

0.9g

Trans fat (g)

0.5g

Cholesterol (mg)

63mg

Sodium (mg)

230mg

Salt (g)

0.57g

Total

2582kcal

10807kJ

33.1g

249.2g

235.2g

42.2g

14.1g

165.2g

102.1g

51.8g

44.3g

7.6g

3.8g

501mg

1839mg

4.60g