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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

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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.

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