strawberry-citrus shortcake

Ingredients

• Servings: 8
• 2 cups cake flour
• 1/2 teaspoon salt
• 1 cup unsalted butter
• 1 1/3 cups white sugar
• 1 tablespoon lemon zest
• 3 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• 5 eggs
• 1 quart fresh strawberries, cleaned, hulled and sliced
• 1/3 cup white sugar
• 1 1/2 cups yogurt
• 1/2 cup heavy cream
• 2 tablespoons white sugar

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 10 mins

Ready Time: 1 hr 40 mins


• preheat oven to 325 degrees f (165 degrees c). lightly grease and flour a 9x5 inch loaf pan.
• sift the cake flour and salt into a bowl. cream the butter with 1 1/3 cups sugar in a large mixing bowl until light colored and fluffy. stir in the lemon zest, lemon juice, and vanilla until well blended. mix in the eggs, one at a time, alternating with the flour mixture. pour batter into prepared pan.
• bake cake in preheated oven until top springs back when lightly touched, or a toothpick inserted in the center comes out clean, about 1 hour 10 minutes. cool cake 15 minutes before turning out of pan.
• meanwhile, place strawberries in a separate bowl. toss gently with 1/3 cup sugar, cover, and refrigerate until needed.
• combine the yogurt, heavy cream, and 2 tablespoons sugar in a bowl, and stir until well blended. to serve, top slices of cake with strawberries and a dollop of the cream mixture.