Strawberry – Lemon Shortcake

Lemon biscuits make this shortcake so special, you'll never serve it any other way.


4 pints strawberries, sliced


Combine strawberries and honey. Refrigerate.


1 1/2 cups flour

4 tablespoons sugar

1 tablespoon grated lemon zest

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

6 tablespoons butter, chilled, cut into pieces

10 tablespoons whipping cream, chilled

2 tablespoons fresh lemon juice

3 tablespoons sugar

Honey Tips

Honey Bees Need Water

To keep their hives strong, beekeepers must place them in locations that will provide abundant nectar sources as well as water.


Preheat oven to 350°.
In a food processor mix together the first 6 biscuit ingredients. Add the butter. Pulse on and off until mixture resembles course meal. Add 8 tablespoons of whipping cream and all of the lemon juice. Blend until dough is soft and moist. Remove from the processor and form into 6 balls and place on baking sheet. Brush tops with remaining cream and sprinkle with the 3 tablespoons of sugar. Bake biscuits for 25 minutes or until golden.
To Serve:
Cut biscuits in half. Top with strawberries. Place other half of biscuit on top. Top with more berries and ice cream or whipped cream.
Serves: 6