Strawberry Shortcake With a Lemon-y Twist

strawberry shortcakeSpring is the time for strawberries. Now, I know you've seen piles of them on sale at the supermarket, so here's the perfect excuse to pick up a few pints: Strawberry Lemon Custard Shortcake. It's similar to the classic strawberry shortcake dessert, but this version gets even more bright springiness from zesty lemon custard. Serve with a dollop of real whipped cream, and you've got a treat no one will be able to resist.


Strawberry Lemon Custard Shortcake from Canadian Living

For lemon custard:

  • 4 egg yolks
  • 2 cups milk
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 tbsp lemon rind
  • 3 tbsp lemon juice

In bowl, whisk egg yolks, 1/4 cup of the milk, the sugar, cornstarch, and lemon rind. Set aside.

In heavy saucepan, heat remaining milk over medium heat just until bubbles form around edge; gradually whisk into yolk mixture. Return to pan; cook over medium heat, stirring, until thick enough to mound on spoon, 3 to 5 minutes.

Strain through fine-mesh sieve into bowl; stir in lemon juice. Place plastic wrap directly on surface. Refrigerate until cold, about 2 hours.


For lemon biscuits:

  • 2 1/4 cups all-purpose flour
  • 2 tbsp granulated sugar
  • 1 tbsp lemon rind
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup cold butter, cubed
  • 1 cup milk
  • 1 1/2 tsp lemon juice
  • 1 tbsp coarse sugar

In large bowl, whisk together flour, granulated sugar, lemon rind, baking powder, and salt. Using pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Pour milk over top; stir with fork to form soft, slightly sticky ragged dough.

Turn out onto floured surface. Knead gently 10 times. Roll out into 8- x 5-1/2-inch rectangle. Using knife, trim off scant 1/4 inch to even edges. Cut into 6 squares; place on ungreased rimless baking sheet. Brush with lemon juice; sprinkle with coarse sugar. Bake in center of 425ºF oven until golden, about 17 minutes. Transfer to rack and let cool.


To assemble:

  • 3 cups sliced strawberries
  • 2 tbsp granulated sugar
  • 2 tbsp brandy (optional)
  • 1/3 cup whipping cream

In bowl, toss strawberries, sugar, and brandy (if using). Let stand to macerate for 30 minutes or for up to 2 hours. In bowl, whip cream. Break biscuits in half horizontally. Place bottoms on plates; spoon about 1/3 cup of the strawberries onto each. Spoon lemon custard over strawberries. Place tops of biscuits on custard. Top with whipped cream.


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