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Lemon Layer Strawberry Shortcake

Andi, former Betty Crocker Kitchens editor shares a special shortcake recipe with lemon curd.

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  • Prep Time 35 min
  • Total Time 1 hr 30 min
  • Servings 8

Ingredients

3
cups 3 cups Original Bisquick® mix
1/4
cup sugar
3/4
cup milk
3
tablespoons butter or margarine, melted
2
tablespoons grated lemon peel (from 1 lemon)
1
cup whipping cream
2
tablespoons sugar
1
jar (10 oz) lemon curd
1
quart fresh strawberries, sliced

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 400°F. Spray 9-inch round cake pan with nonstick cooking spray.
  • 2 In medium bowl, mix Bisquick mix, ¼ cup sugar, milk, butter and lemon peel together until soft dough forms. Spread dough in bottom of pan.
  • 3 Bake 13 to 15 minutes or until golden brown. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 20 minutes.
  • 4 Meanwhile, in chilled small bowl, beat cream with 2 tablespoons sugar, with electric mixer on high speed, until stiff peaks form. Cover and refrigerate until serving time.
  • 5 Carefully cut cake in half horizontally, using long serrated knife. Place bottom half of cake, cut side up, on 12-inch serving plate. Spread lemon curd over top to edges.
  • 6 Spoon half of berries over lemon curd. Place second cake layer over berries, cut side down. Top with remaining berries. Spoon or pipe whipped cream over berries.

EXPERT TIPS

Expert Tips

Lemon curd is similar to lemon meringue pie filling. It is made from lemon juice, sugar, butter and egg yolks. It can be found in the jam and jelly isle of a supermarket.

Fresh raspberries are a yummy substitution for the strawberries.

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© 2013 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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