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Friday, August 26, 2016

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.

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