Strawberry Lemon Shortcake

This is a recipe that we got from our favorite food website, Allrecipes.com. We love this recipe in the spring/summer. It's delicious, light, and zesty! --Stacy

Ingredients:

1 1/2 cups sliced fresh strawberries
2 T sugar

Shortcake:

1 cup all-purpose flour
2 T sugar
3/4 tsp. baking powder
1/8 tsp. salt
2 T cold butter
3 T milk
1 egg yolk, beaten
3/4 tsp. grated lemon peel

Lemon Butter:

1 T butter, softened
1/4 tsp. grated lemon peel

Whipped Cream:

1/3 cup heavy whipping cream
1 tsp. sugar

Instructions:

In a small bowl, combine strawberries and sugar; cover and refrigerate until serving. In a bowl, combine the flour, sugar, baking powder, and salt. Cut in butter until mixture resembles coarse crumbs. Combine the milk, egg yolk, and lemon peel; stir into crumb mixture until a soft dough forms (dough will be sticky). Turn onto a lightly floured surface; knead 10 times. Divide dough in half. Gently pat or roll each half into a 3/4-inch thick circle. Place 2 inches apart on an ungreased baking sheet. Bake at 400° F for 8-10 minutes or until golden brown. Remove to a wire rack; cool for 15 minutes. Meanwhile, in a small bowl, combine butter and lemon peel; set aside. In a small mixing bowl, beat cream until it begins to thicken. Add sugar; beat until stiff peaks form. To assemble, split shortcakes in half. Place cake bottoms on dessert plates; spread with lemon butter, then top each with a fourth of the strawberries and whipped cream. Cover with shortcake top and remaining berries and cream.

Notes:

The citrus zest really brings out a delicious flavor in the strawberry shortcake!