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Lemon zested strawberry shortcakes recipe

Lemon zested strawberry shortcakes recipe


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  • Recipes
  • Dish type
  • Cake
  • Cakes with fruit
  • Berry cake
  • Strawberry cake
  • Strawberry shortcake

Shortcakes are a little like plain scones. Perfect for afternoon tea, a snack or for dessert.

46 people made this

IngredientsMakes: 2

  • 250g fresh strawberries, hulled and sliced
  • 2 tablespoons caster sugar
  • SHORTCAKE
  • 125g plain flour
  • 2 tablespoons caster sugar
  • 3/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 30g cold unsalted butter
  • 3 tablespoons semi-skimmed milk
  • 1 egg yolk, beaten
  • 3/4 teaspoon grated lemon zest
  • LEMON BUTTER
  • 1 tablespoon softened unsalted butter
  • 1/4 teaspoon grated lemon zest
  • WHIPPED CREAM
  • 75ml whipping cream
  • 1 teaspoon caster sugar

MethodPrep:20min ›Cook:10min ›Ready in:30min

  1. In a small bowl, combine strawberries and sugar; cover and refrigerate until serving.
  2. In a bowl, combine the flour, sugar, baking powder and salt.Rub the butter into the flour until the mixture resembles coarse crumbs. Combine the milk, egg yolk and lemon zest; stir into crumb mixture until a soft dough forms (dough will be sticky).
  3. Turn onto a lightly floured surface; knead 10 times. Divide dough in half. Gently pat or roll each half into a 1.75cm thick circle. Place 5cm apart on an ungreased baking tray. Bake at 200 C / Gas 6 for 8-10 minutes or until golden brown. Remove to a wire rack; cool for 15 minutes.
  4. Meanwhile, in a small bowl, combine butter and lemon zest; set aside. In a small mixing bowl, beat cream until it begins to thicken. Add sugar; beat until stiff peaks form.
  5. To assemble, split shortcakes in half. Place cake bottoms on dessert plates; spread with lemon butter, then top each with a 1/4 of the strawberries and whipped cream. Cover with shortcake top and remaining berries and cream.

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Reviews & ratingsAverage global rating:(45)

Reviews in English (36)

by Renae Sattazahn

I used the shortcake section of this recipe and quadrupled the recipe (don't forget - this recipe only makes 2 servings unless you change it). I formed a large circle about 3/4 inch thick with the dough. I cut it into wedges, as you would for scones, for a better presentation. I didn't have any lemon zest or lemon flavoring, but these were perfect for shortcake anyway. Good, simple recipe, and the best I've had yet!-20 May 2008

by angfoodie

I'm giving this recipe 5 stars because I didn't follow it exactly and it was still really good. Instead of making individual portions I made the shortcake recipe for 6 and made the top and the bottom huge. I don't think I flatened it enough so it was too "cakie" and a tad hard but still tasted fantastic. The family loved it, it looked beautiful, will make again! I'll post the picture I took. P.S. I put the lemon zest in the dough, but didn't include the lemon butter because my husband doesn't like a heavy lemon taste - it was perfect!-05 May 2008

by N. Twedell

This was delicious. I made it for me and my boyfriend. We both loved it. The portions were really big too. You could even make it into four shortcakes and it would be just right. I used fresh cherries instead of strawberries and I didn't have any lemons but I did have lemon extract so I used half the measurements for the lemon extract. It turned out perfect!-09 Jun 2008


Our Editorial Director&rsquos Lemonade Strawberry Slushie Will Be Your New Fave

&ldquoGorgeous weather calls for a beautiful and delicious drink,&rdquo says Joanna Saltz, Delish editorial director. Enter the Lemonade Strawberry Slushie&mdashthe sweet strawberries and tart lemon are seriously perfect together.

Made with only six ingredients, this slushie is just what you&rsquoll crave on a hot summer day. You simply grab water from the ELKAY ezH2O Liv, the built-in filtered dispenser offers cleaner, healthier water, in any room of the house! (&ldquoIt&rsquos perfect for easy kid use,&rdquo Joanna says. &ldquoAnd I gotta tell you, we use this thing more than we use our actual faucet.&rdquo) Combine it with the berries, lemon, sorbet, and agave, close your ears, and blend.

Watch as Joanna and her kids make this ridiculously refreshing drink for you and your little ones in this summer-themed episode of Cooking Together, the can&rsquot-miss cook-along series. You&rsquoll find the exclusive recipe below&mdashalong with Joanna&rsquos three most important kitchen rules for kids.


Strawberry Yogurt Cookies Are there times when living day-to-day life feels more like you’re running a marathon? I feel that way a lot, but with Stonyfield yogurt’s help and my recipe for strawberry yogurt cookies, I’m going to show you how to give your daily “run” a delicious boost of energy! Disclosure: As a member of the Stonyfield Clean Plate Club, I received coupons for free product for this post. All opinions remain my own. Thank you for supporting the brands that help make this blog possible. You may have heard me mention in other posts that I’m a proud member of the Stonyfield Clean Plate Club. I love the products, so it’s easy to be a supporter of the brand. I’m super excited to announce that Stonyfield is one of the sponsors for today’s Boston Marathon! Here’s how they’re getting involved: They’re sponsoring 10 runners who just missed the cut off due to this year’s large amount of sign ups. They’re handing out hundreds of thousands of cups of organic yogurt on race day – to runners, their families, volunteers, etc. They’re giving away a bunch of healthy living themed prizes, including a year long gym membership on the day of the marathon! YOU can win too Gary Hirsherg, the co-founder of Stonyfield, expressed the passion of America’s love and passion for the Boston Marathon perfectly when he said, “Like the members of Team Stonyfield, we felt compelled to participate in this year’s race to show our deep love and support for the city of Boston and New England community. “We’re so proud of our inspiring team and are excited to be working with the Boston Athletic Association to make this year’s race a celebration of Boston’s tremendous spirit and resiliency.” Stonyfield helps me fuel my daily marathon by giving me an affordable organic product that I can use easily every day. I add it to my morning smoothies. It’s packed with protein, low in fat, and it’s easily portable when I need to take it on the go. It gives a zing to smoothies, sauces, and salad dressings. When I was in culinary school, my baking instructor explained how Greek yogurt can be a great substitute for unhealthy fats like butter, oil, and sour cream in baked goods like cookies, muffins, and cakes. I was a huge skeptic that any cookie made with yogurt instead of butter would taste good, but oh my WOW, was I wrong! My final exam for Science of Baking class was a cookie “makeover”. I had to take a full fat, high calorie cookie and make it healthier by reducing the fat and calories by over 30 percent. Greek yogurt became my fat replacement, and the result was an amazing cookie transformation (and an “A” grade in the class!) To this day, I continue using Greek yogurt as a replacement for full fat products, not only in baked goods, but in all of my cooking. One of my favorite yogurt-based recipes is my chilled cucumber soup. It’s so refreshing on a hot Summer day! Mini Strawberry Lemon Cupcakes

9th birthdays are a big deal. It’s the last year in your single digit-dom and it marks the start of the transition from kid-hood to young adulthood. My fancy pal, Ruby Kai, turned 9 this past weekend and her birthday party was straight out of a Martha Stewart magazine. With elegant linens, an astutely set table and lovingly sculpted floral arrangements, this was a tea party fit for royalty.

Ruby and her mom, my beautiful friend Heather, went all out and pinkies up with this party, leaving no detail left un-frilled. So when Heather asked if I could provide some baked goods for the posh party, I was delighted and knew these Mini Strawberry Lemon Cupcakes would fit right in with the fancy fete.

A little bird told me that Ruby is a strawberry fan, which is good news because here in Santa Barbara those itty-bitty, jammy strawberries just started popping up in early April. I picked up a few pints of the itty bitty ruby jewels at the Farmers Market and decided the best way to incorporate them into the Mini Strawberry Lemon Cupcakes was to keep them fresh and just toss them into the batter. The mini cupcakes are a simple, vanilla and lemony base with a cup of finely chopped strawberries folded in for a kiss of spring sweetness. These Mini Strawberry Lemon Cupcakes have a light and airy texture that politely pairs with the fluffy, strawberry cream cheese frosting floating on top like festive mini circus tents.

I’d planned to simmer the strawberries down and make a syrup to blend in with the cream cheese frosting but I was short of time and went with my go-to strawberry flavoring move, freeze dried strawberries. I first used this tried and true method to flavor and color the cream cheese frosting on my Big Pink Cookies recipe and it’s been my favorite move ever since. I simply use a mortar and pestle to crush up the freeze dried strawberries, sift them in with the powdered sugar and blend into the cream cheese frosting for a concentrated strawberry flavor and beautifully soft, naturally pink color. The smooth strawberry cream cheese frosting tops charmingly perch atop the Mini Strawberry Lemon Cupcakes and look as delightful as they taste.

These Mini Strawberry Lemon Cupcakes are what springtime birthday celebrations are all about bursting with bright, sweet flavor and blooming with beauty. Whether you are turning 9 or 90, these Mini Strawberry Lemon Cupcakes are fit for any queen.

It all starts with these sweet little jammy things. Strawberries just don’t get better than this.

I started by chopping the strawberries very small and laying them out on paper towels to remove some of the moisture.

Anytime I make cupcakes or cakes of any kind, I always sift the cake flour and dry ingredients together. This helps to create an airy and tender texture.

Whisking the lemon zest in with the dry ingredients keeps it from clumping together and evenly distribute the zest throughout the batter.

Folding the batter by hand with a spatula is a solid way to keep from over-mixing the batter, translating to light and airy cupcakes.

The final step to mixing the batter is carefully folding in the strawberries with a spatula. Keep a light touch and just barely mix in the berries so you don’t break them up and cause them to bleed into the batter.

Fill the mini cupcake liners 3/4 of the way full using a small cookie scoop.

Bake the Mini Strawberry Lemon Cupcakes in mini cupcake liners in a mini muffin tin. The cupcakes should bake up to just peek over the top of the liners.

Crushed freeze dried strawberries add natural strawberry flavor and a soft pink color to the cream cheese frosting.

Sifting the crushed, freeze dried strawberries in with the powdered sugar helps to evenly mix in the flavor and color.

Once blended with the cream cheese and powdered sugar, the freeze dried strawberries create a soft pink color.

I like using an open star tip on my piping bag to create a single little circus tent shape on top of each of the Mini Strawberry Lemon Cupcakes.

Mini Strawberry Lemon Cupcakes all dressed up and ready for a tea party.

Even from above, these Mini Strawberry Lemon Cupcakes seem to having a great time!

Those little strawberry cream cheese top hats are almost too cute to eat.

How sweet is this scene. These Mini Strawberry Lemon Cupcakes just belong at a tea party.


Strawberry Shortcakes Recipe

Strawberry Stuffing Ingredients

2 pints strawberries
2 tablespoons sugar
2 teaspoons lemon juice

Shortcake Ingredients

2 1/2 cups all purpose flour
1/2 cup P.A.N. Cornmeal
1/4 cup sugar, plus 1/4 cup to top of the cakes
2 1/2 teaspoons baking powder
1 teaspoon fine kosher
1 1/2 cup heavy cream
1 lemon, zested
1 orange, zested
1/4 cup unsalted butter, melted

Homemade Whipped Cream Ingredients

1 cup cold heavy cream
1/2 teaspoon vanilla
1 teaspoon sugar

PREHEAT OVEN TO 350 DEGREES

Strawberry Stuffing Instructions

1. Mash the strawberries, lemon juice, and sugar in a bowl.
2. Place the bowl in the fridge for at least 20 minutes. You can leave it overnight.
3. While the strawberries are in the fridge, make the shortcakes.

PRO TIP: Place the stainless bowl and whisk in the freezer before you use it.

Shortcakes Instructions

1. Whisk together P.A.N. Cornmeal, flour, sugar, salt, and baking powder in a large bowl. Add the heavy cream, lemon zest, and orange zest.
2. Place the dough onto a lightly floured surface, work the dough a few times to combine all of the cream and flour. Watch out, you don’t want to over mix.
3. Scoop out into 8 even pieces using a ice cream scooper. Roll into balls, dip one side of the ball into the melted butter, and then into the sugar. Place sugar side up on a cookie sheet lined with parchment paper.
4. Bake for 20-25 minutes.
5. Prepare the cream while the shortcakes are baking. Cool on wire rack.

Whipped Cream Instructions

1. Place the cold cream in the cold bowl of a stand mixer with whisk attachment or stainless steel bowl. Whisk on medium until soft peaks are formed. Then, add the sugar and vanilla, whisk on low until firm. Place in the fridge, it will stay together for an hour or so. If you wait longer, you may need to whisk it by hand right before serving.

How to assemble Strawberry Shortcake

1. Cut the shortcake in half.
2. Place the bottom on a plate.
3. Add a scoop of the strawberry mix, then add a scoop of cream.
4. Place the top of the shortcake.
5. Add more strawberry mixture and cream on top.


Strawberry Shortcake

Layered white cake with a hint of lemon filled with strawberry whipped cream and strawberry jam.

Is it finally spring? There are days I wake up and walk outside and it feels as though winter is still lingering. But today, today was 80 degrees, and tomorrow and the next day. I think we have finally jumped over the hump and spring is in the air. Trees are filled with buds, leaves and flowers. The cherry blossoms are coming to an end, sometimes it looks as though it’s raining flowers. But lilacs are budding, roses are beginning to emerge and sweet fragrant flowers fill the air all around.

Layers of delicate white cake and strawberry whipped cream.

That spring air definitely puts some pep in your step and makes you want to be outside to take walks, start the garden and head to the Farmer’s Market. Strawberries are just starting to pop up, not quite locally for me in Portland but some beautiful ones from California. This is the big kickoff and hopes that summer is just around the corner. I’m ready to start planting my garden, long days, BBQs and endless time with friends and family.

Sometimes bloggers like to get together, virtually and put together quite the party. Like our last one that highlighted carrots. Today I’m joined by over 90 bloggers sharing all things strawberry…because #straweberriesarethejam , follow that hashtag on Instagram for the most beautiful feed you’ll ever see!

Layers of delicate white cake and strawberry whipped cream.

I could eat strawberries by the bucket, I will sit and pick them all summer long from my garden. The sweetest, and most delectable strawberries in all the world! When I think about strawberries, I immediately think of strawberries and cream, a natural and perfect combination that is classic and never disappoints. I took one of my favorite cake recipes, made some tweaks and filled it with the simplest strawberry whipped cream and homemade strawberry jam. Easy enough for a backyard BBQ or elegant enough for a formal dinner party. Not fussy, just a perfect simple cake. I hope you give it a try! I love seeing your creations be sure to tag me on Instagram @CosettesKitchen or post on my Facebook Page. You can find a list of the bloggers and links to their amazing recipes below and be sure to follow the hashtag #strawberriesarethejam for loads of inspiration!

A list of the amazing bloggers contributing to our fabulous strawberry party:


Why do they call it a shortcake?

A lot of people think the name comes from the height of the cake, but it isn’t so. The name “shortcake” is derived from an old English cooking definition of short which referred to something made crisp with the addition of fat. Shortcake is a crisp, crumbly cake made from butter which is how it got its name.


Lemon shortcakes with strawberries and elderflower cream

We sometimes eat dessert as a snack on Christmas day, rather than just after the meal. These shortcakes are a new favourite, though they’re really nice in a bowl full of strawberries and cream, too. I like to use duck eggs, but you don’t need to.

Preparation

Cooking

Skill level

Ingredients

  • 110 g (½ cup) caster sugar, plus extra, to dust
  • 100 g unsalted butter, softened
  • 2 eggs
  • ½ tsp vanilla essence
  • 1 large lemon, zested
  • 200 g (1⅓ cups) plain flour
  • ⅛ tsp baking powder
  • 150 ml pouring cream
  • 2 tsp elderflower cordial (see Note)
  • 2 tsp pure icing sugar
  • 500 g strawberries, hulled, quartered

Cook's notes

Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Preheat oven to 180°C. Grease 2 x 12-hole gem scone pans or similar and dust with sugar. Using an electric mixer, beat butter and sugar for 5 minutes or until pale and fluffy. Add eggs one at a time, beating well after each addition, then add vanilla, lemon zest and a pinch of salt and mix to combine.

Fold in flour and baking powder and mix until just combined. Spoon mixture into gem scone pans, leaving a little room for the mixture to expand. It’s neater if you flatten the top, but I don’t bother.

Bake in the centre of the oven for 10 minutes or until starting to brown and a skewer inserted into the centre of the cakes comes out clean. Remove from oven and cool for 10 minutes in pans, then transfer to a wire rack.

Meanwhile, whip cream with elderflower cordial and icing sugar to soft peaks. Top each shortcake with a spoonful of cream and a piece of strawberry to serve.

Note
• Elderflower cordial is available from supermarkets.

Photography Alan Benson. Food preparation Sadie Chrestman. Styling Michelle Crawford.


Glazed Strawberry Lemon Heart Cookies

Glazed Strawberry Lemon Heart Cookies by Baking The Goods

There is a lot to love about these Glazed Strawberry Lemon Heart Cookies. Just one look and you’re likely to get all googly-eyed over their striking good looks. But there is more than meets the eye to these vibrant beauties.

The roots of this recipe begin with my Big Pink Cookies recipe, a classic that’s been on my site for years. I’ve always had a soft spot for oversized, soft and cakey cookies. Especially if they are slathered in cream cheese frosting. That recipe has morphed over the years. Instead of using food coloring to dye the frosting, I now use freeze dried berries, crushed into oblivion until they are a fine powder, full of tart flavor and natural color. The Big Pink Cookies are better for it and they’ve become one of my most popular recipes on the blog.

Over the summer, I had the honor of participating in a local bake sale as part of the Bakers Against Racism movement. I partnered up with some local Portland bakers and bloggers and together we were able to raise $2500 for the Black Food Sovereignty Coalition in Portland, OR.

The BFSC mission is to ignite Black and brown communities to participate as owners and movement leaders within food systems, placemaking, and economic development. As creators in the food space, as well as consumers, it’s imperative that we support organizations who are putting energy into breaking down the systemic barriers that make food and economic opportunities inaccessible to so many members of our community. I encourage you to learn more about the Black Food Sovereignty Coalition and research similar organizations who are building a better and more equitable community in your area. Show your support in whatever way works for you, volunteering, donations or even spreading the good word. It all makes a difference.

For the fundraiser I wanted to sell my Big Pink Cookies because they are adored by so many. But, I worried about the cream cheese frosting and refrigeration issues in the summertime. So I improvised and devised a fresh and flavorful version of the BPCs. After testing out some different ideas, I landed on these irresistible Glazed Strawberry Lemon Heart Cookies.

What makes these Glazed Strawberry Lemon Heart Cookies so lovable?

Well, let’s start with the cookies themselves. The simple dough is easy to make and as versatile as they come. You can pretty much jazz this easy rolling dough up any way you want. In the original recipe I use a mix of vanilla and almond extract along with a little cardamom to flavor the dough. This recipe just uses vanilla and the fresh scent of lemon zest for flavor.

  • Big love. These cookies are big, I use a 4″ heart shaped cookie cutter and cut them thick, at least 1/4″ up to a 1/2″ thick.
  • Softness you can feel. They are soft and cakey but still have a nice bite to them.
  • Easy roller. This cookie dough is smooth and supple and rolls out like a dream. It holds its shape, with crisp edges when baked so it’s ideal for cut cookie shapes.
  • Easy on the sweet. While it is a sugar cookie dough, it isn’t overly sweet so you get equally buttery notes alongside the sweetness. Plus the lemon scent from the zest in the dough is bright and sunny.

There is no denying the heart throbbing, show stopping feature of these Glazed Strawberry Lemon Heart Cookies, that poppin’ pink glaze! This glitzy, glammy glaze is really what makes these cookies sparkle. Here’s why.

  • All natural. That vibrant, glowing glaze is naturally colored and flavored with finely ground, freeze dried strawberries.
  • Sweet & tart. The freeze dried strawberry powdered is blended with powdered sugar, then they get all glaze-y when fresh lemon juice joins the party. The concentrated flavor of the tart berries and lemon combined with the sweetness of the powdered sugar makes a perfectly sweet-tart finish.
  • Sparkle & shine. The sparkling sugar not only adds glitzy glam to the the icing but it also provides a crunchy texture against the smooth glaze and soft cookie.
  • Wow factor. That bright, bold color streaking across the cookies adds instant drama. But the best news is, the drizzle is done in seconds so you get big wows with little effort.

Combine all of those qualities and you get an ideal cookie that is full of flavor, texture and best of all, love. At their core, these Glazed Strawberry Lemon Heart Cookies are simple. But it’s all of the little things that add up to make them so swoon worthy.

I think what I love most about these Glazed Strawberry Lemon Heart Cookies is that they were born out of a need to adapt. I was able to take something that was working perfectly well and morph it into something similar underneath but entirely new and fresh on the surface. We should always be adapting, thinking about things in new ways and shaking things up for shakes sake. Just because we are familiar with one way of doing things, even if we genuinely enjoy them, it’s always interesting to push the boundaries in unfamiliar way. It doesn’t mean the old way has to go away, it just makes space for more possibilities. And there is so much more to explore, in the kitchen and in life in general.

Push yourself and open your mind to trying something new. It doesn’t have to be big, it can be as simple as baking a batch of these Glazed Strawberry Lemon Heart Cookies. Big love, friends.

These Glazed Strawberry Lemon Heart Cookies really don’t involve a lot of ingredients but they’re full of flavor and flair.
  • When creaming the butter and sugar together, make sure the butter is at room temperature. This helps them blend together smoothly.
  • Cream the butter and sugar together until smooth, fluffy and the color lightens. This aids in the stability and structure of the cookies.
  • Mix the dough until it just comes together. It can be a bit shaggy and floury.
  • I like to divide the dough into 2 disks for an easy roll out.
  • Once you’ve rolled out the dough, use a ❤️ cookie cutter to get as many cookies as possible.
  • Transfer the cookies to a lined baking sheet to chill and gather the scraps to re-roll and cut more cookies until you’ve used all of the dough.
  • Freeze dried strawberries give these cookies their signature glaze, adding tart flavor and vibrant color.
  • Sift the ground freeze dried strawberries with the powdered sugar to remove any clumps or seeds.
  • Fresh squeezed lemon juice adds tart flavor and hydrates the powdered sugar and freeze dried strawberry powder.
  • Whisk the mixture until it runs off the whisk in a smooth, satiny ribbon.

The Lemon Heart Cookies bake up with crisp, sharp edges and hold their shape beautifully in the oven.
  • Decorating these Glazed Strawberry Lemon Heart Cookies is so easy. Just dip the whisk in the glaze and wave it over the cookies like a magic wand to create the enchanting streaks.
  • Then sprinkle with some sparkling sugar for a fabulous finish.
  • Then let the Glazed Strawberry Lemon Heart Cookies hang out until the glaze has set.
  • These Glazed Strawberry Lemon Heart Cookies may be a little messy but so is love, amiright?

I can’t help but smile and swoon when making baking these beauties.

That strawberry glaze just pops off the screen.
  • These Glazed Strawberry Lemon Heart Cookies have so much love to give.
  • It’s easy to fall for these Glazed Strawberry Lemon Heart Cookies. A little too easy.

These sweet and tart stunners have a sophisticated elegance with a messy twist. The perfect mix.

Big, soft & cakey Glazed Strawberry Lemon Heart Cookies are drizzled in a poppin' pink, tart freeze dried strawberry glaze with a glitzy crunch of sparkling sugar.

  • 2 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 medium lemon – zested & juiced
  • 3/4 teaspoon fine sea salt
  • 3/4 cup unsalted butter – at room temperature
  • 3/4 cup granulated sugar
  • 2 large eggs – at room temperature
  • 2 teaspoons vanilla extract
  • 1 3/4 cup powdered sugar
  • 1 cup freeze dried strawberries
  • 4-5 tablespoons lemon juice – reserved from lemon in cookie dough
  • 2-4 tablespoons sparkling or raw sugar

Whisk together the flour, baking powder, salt, and lemon zest in a medium bowl. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on high speed for about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. The mixture should be light and fluffy and the sugar should be fully incorporated into the butter.

Crack the eggs and vanilla into a liquid measuring cup. With the mixer on low, slowly add to the sugar mixture, one egg at a time. Allow each egg to blend in completely before adding the next. Mix until smooth.

Slowly add the dry ingredients and mix on medium until a smooth consistency is achieved. The dough will be soft and sticky at this point.

Gather the dough into 1 or two disks and wrap in plastic wrap. Chill in refrigerator for at least an hour up to overnight, the dough needs to firm up so it's easier to to roll out.

Remove dough from refrigerator and roll out to 1/4“ thickness on floured counter top. If the dough is cracking, allow it to sit at room temperature for a few minutes to soften up. Use a large (3"-4") heart shaped cookie cutter to cut rolled dough into hearts. Gather and repeat with the scraps until you've used all of the dough. Place cookies close together on a lined baking sheet and chill in the the refrigerator or freezer for at least 20 minutes, until firm. Chilling the dough helps the cookies hold their shape with crisp, straight edges when baked.

Preheat the oven to 350° F.

Place cookies on parchment or Silpat lined baking sheets at least 1" apart. Bake for 12-15 minutes (depending on size) until the edges start to brown slightly and they are firm to the touch. Allow to cool for a few minutes on the baking sheets, then transfer to a cooling rack.

Use a mortar and pestle to finely crush the freeze dried strawberries into a powder. Or alternatively, place them in a ziplock bag and crush with a rolling pin. Sift into a small bowl to remove seeds. You will need about 1/4 cup of strawberry powder.

Sift the powdered sugar and 1/4"-ish cup of strawberry powder together into a medium sized bowl. Add about 4 tablespoons of the fresh squeezed lemon and whisk until the glaze runs off of the whisk in a smooth ribbon. If the glaze is too thick, add remaining lemon juice or water, 1 teaspoon at a time. If it's too thin, add more sifted powdered sugar.

Once the cookies have cooled completely, dip a whisk into the glaze and wave it back and forth over the cookies to create the stripy drizzle. Sprinkle the sparkling sugar over the glazed stripes and allow to set on the cooling rack for at least 30 minutes until the glaze hardens and forms a soft, eggshell like finish.

Once you’ve cut the cookies, they can be stored in the freezer, when sealed tight, up to 3 months. Bake straight from frozen but may require a few additional minutes of baking.

This dough can be cut into any shape and size you want, just adjust the bake time accordingly. More time for larger, thicker cookies. Less time for smaller, thinner cookies.

This dough is versatile and can be flavored with different extracts, citrus zests or spices.

This recipe uses freeze dried strawberries for the glaze but feel free to adapt the color and flavors using other freeze dried fruits!


Step 3: Glaze the Loaf

Once the bread has cooled fully, glaze the bread. I use a large spoon and methodically ladle glaze over different sections of the bread and along the edges of the bread. You might also prefer to just dump the glaze from the bowl over the loaf, which is perfectly fine as well.

You might also choose to glaze your bread while it is in the pan, rather than while it is on the cooling rack. Both methods are perfectly acceptable. Glazing the loaf while it is in the pan definitely is less messy and results in a nice sugary “crust” on the top of the loaf, so to speak. It also allows the bread to sit in the glaze that pools to the bottom and forms a sugary bottom crust as well. I definitely do it both ways and both produce delicious results. So it’s personal preference!

Let the loaf sit for about 15 to 20 minutes, allowing the glaze to set. When the glaze has set, cut yourself a nice, thick slice (or two!). Enjoy!

Let us know if you enjoyed this recipe for Lemon Loaf Cake with Strawberry Lemon Glaze by leaving us a comment! Also make sure to tag us in your creations on Instagram @sticksscratchkitchen.

Looking for more baked goods and/or sweet treats? Check out these recipes!



Comments:

  1. Serafim

    Excuse me please, that I am interrupting you.

  2. Koltin

    It was interesting to see !!!



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