Lemon Layer Strawberry Shortcake

  • Prep 35 min
  • Total 1 hr 30 min
  • Servings 8
Lemon Layer Strawberry Shortcake


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


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  • 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

  • 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.

Nutritional Information

Nutrition Information

No nutrition information available for this recipe

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