Are you ready to indulge in a decadent dessert that combines the tanginess of lemon meringue with the sweetness of strawberries? Look no further than our luscious lemon meringue strawberry shortcake recipes! These mouth-watering cakes are perfect for any special occasion or just as a treat for yourself. Plus, they’re easy to make and can be customized to suit your taste buds.
Recipe One: Classic Lemon Meringue Strawberry Shortcake
Ingredients
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/4 cup cold butter, cubed
- 1 egg yolk
- 1/4 cup milk
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup sliced strawberries
- 1/2 cup lemon curd
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup sugar
Instructions
- Preheat oven to 350°F (175°C).
- In a large mixing bowl, combine flour and sugar. Cut in butter until mixture resembles coarse crumbs.
- In a small bowl, beat egg yolk and milk together. Add to flour mixture and stir until just combined.
- Stir in baking powder and salt. Spread mixture evenly in a greased 9-inch (23-cm) round cake pan.
- Bake for 18-20 minutes or until lightly browned. Allow to cool.
- In a small bowl, combine sliced strawberries and lemon curd. Spread mixture over cake.
- In a large mixing bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff peaks form.
- Spoon meringue over strawberry mixture, making sure to seal edges.
- Bake for 12-15 minutes or until meringue is lightly browned. Serve warm or chilled.
Nutritional Information
Per serving (1 slice):
- Calories: 240
- Fat: 7g
- Carbohydrates: 43g
- Protein: 3g
- Sodium: 170mg
- Sugar: 32g
Cooking Time
Prep time: 20 minutes
Cook time: 35 minutes
Total time: 55 minutes
Tips
- Make sure to beat the egg whites until stiff peaks form so that the meringue holds its shape.
- If you don’t have lemon curd, you can substitute it with lemon pudding or a mixture of lemon juice and sugar.
- For a twist on this classic recipe, try using different fruits such as blueberries or raspberries.
Notes
This recipe serves 8 people and can be stored covered in the refrigerator for up to 3 days.
Serving Suggestions
Serve with a dollop of whipped cream and a fresh strawberry on top.
Suggestions for Modifications and Variations to the Recipe
- If you prefer a sweeter cake, increase the amount of sugar in the recipe.
- For a gluten-free option, use almond flour instead of all-purpose flour.
- Add a layer of whipped cream between the cake and strawberry mixture for extra creaminess.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can make the cake and strawberry mixture ahead of time and store them separately in the refrigerator. Wait to make the meringue until just before serving.
Can I freeze this cake?
While this cake can be frozen, the meringue may not hold up a
s well after thawing.
Recipe Two: Vegan Lemon Meringue Strawberry Shortcake
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsweetened almond milk
- 1/4 cup vegetable oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1 cup sliced strawberries
- 1/2 cup vegan lemon curd
- 1/2 cup aquafaba (the liquid from a can of chickpeas)
- 1/4 teaspoon cream of tartar
- 1/2 cup sugar
Instructions
- Preheat oven to 350°F (175°C).
- In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together almond milk, vegetable oil, apple cider vinegar, and vanilla extract.
- Add wet ingredients to dry ingredients and stir until just combined.
- Spread mixture evenly in a greased 9-inch (23-cm) round cake pan. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Allow to cool.
- In a small bowl, combine sliced strawberries and vegan lemon curd. Spread mixture over cake.
- In a large mixing bowl, beat aquafaba and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff peaks form.
- Spoon meringue over strawberry mixture, making sure to seal edges.
- Bake for 12-15 minutes or until meringue is lightly browned. Serve warm or chilled.
Nutritional Information
Per serving (1 slice):
- Calories: 240
- Fat: 7g
- Carbohydrates: 43g
- Protein: 3g
- Sodium: 170mg
- Sugar: 32g
Cooking Time
Prep time: 20 minutes
Cook time: 35 minutes
Total time: 55 minutes
Tips
- Make sure to beat the aquafaba until stiff peaks form so that the meringue holds its shape.
- If you don’t have vegan lemon curd, you can substitute it with a mixture of lemon juice, sugar, and cornstarch.
- For a twist on this vegan recipe, try using different fruits such as peaches or mangoes.
Notes
This recipe serves 8 people and can be stored covered in the refrigerator for up to 3 days.
Serving Suggestions
Serve with a dollop of vegan whipped cream and a fresh strawberry on top.
Suggestions for Modifications and Variations to the Recipe
- If you prefer a sweeter cake, increase the amount of sugar in the recipe.
- For a gluten-free option, use gluten-free all-purpose flour instead of regular all-purpose flour.
- Add a layer of vegan whipped cream between the cake and strawberry mixture for extra creaminess.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can make the cake and strawberry mixture ahead of time and store them separately in the refrigerator. Wait to make the meringue until just before serving.
Can I freeze this cake?
While this cake can be frozen, the meringue may not hold up as well after thawing.
Wrap Up
Now that you have two delicious recipes for lemon meringue strawberry shortcake, it’s time to get baking! Whether you prefer the classic version or a vegan twist, these cakes are sure