Lemon Strawberry Shortcake with Coffee Chantilly Cream
Citrusy shortcakes layered with fresh strawberries and topped with decadent coffee Chantilly cream for a sophisticated yet irresistible dessert.
Ingredients
For the Shortcakes:
- 2 cups all-purpose flour
- 2 tbsp granulated sugar
- 1 tbsp lemon zest
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup unsalted butter cold and cubed
- ¾ cup buttermilk
For the Coffee Chantilly Cream:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp espresso powder
For the Strawberry Layer:
- 2 cups fresh strawberries sliced
- 2 tbsp honey
Instructions
- Preheat the Oven: Set the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the Shortcake Dough: Whisk flour, sugar, lemon zest, baking powder, and salt in a large bowl.
- Incorporate Butter: Cut in the butter until the mixture looks like coarse crumbs.
- Add Buttermilk: Pour in buttermilk and mix until a sticky dough forms.
- Shape and Bake: Drop spoonfuls of dough onto the baking sheet to make eight rounds. Bake for 18-20 minutes or until golden.
- Prepare Strawberries: Toss sliced strawberries with honey and set aside to macerate for 15 minutes.
- Whip Coffee Chantilly Cream: Beat heavy cream, powdered sugar, and espresso powder until soft peaks form.
- Assemble the Shortcakes: Slice each shortcake in half. Layer with strawberries and top with a generous dollop of coffee Chantilly cream.
Notes
Nutritional Values (Per Serving)
- Calories: 300 kcal
- Total Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 5g
Vitamins and Minerals (Per Serving)
- Calcium: 12%
- Vitamin C: 40%
- Iron: 5%
- Potassium: 9%
- Magnesium: 7%
Additional Notes/Tips
- Serve these shortcakes fresh for maximum flavor impact.
- Chill the cream and mixing bowl for faster and fluffier Chantilly cream.
- Garnish with a sprinkle of espresso powder for added flair.
- Lemon zest in the shortcakes elevates the entire dessert to gourmet status.