The Ultimate Strawberry Shortcake
Strawberry Shortcake is a summer favorite in our home! There’s lots of different versions we love, but this one is our favorite! Bake my Lemon Coconut Bread and use a big fat slice for the base of your Strawberry Shortcake! The super rich lemon bread topped with fresh cream and strawberries makes this version the ultimate!
I made this recipe on Utah’s KSL Studio 5! Click on this link to watch my very first every TV segment!
I don’t think I’ve ever met a Strawberry Shortcake I didn’t like. Growing up, my mom always served it with super fluffy, golden Angel Food Cake and vanilla bean ice cream. When I got married, I was introduced to my in-law’s version, made with Bisquick shortcakes, hot out of the oven, split open and generously buttered. Each is its own amazingly yummy version. When I developed the perfect lemon bread recipe, you better believe I was going to top it with real cream and strawberries!!
Lemon season is a big deal here in Arizona! We have lots of citrus growing just about everywhere! When lemons are in season, I’m looking to utilize all of that amazing flavor in any and all ways possible! Find my original post for Lemon Coconut Bread HERE, but let’s review!
It’s all about that base!
Are you a lemon fan? If so, we’re already friends! My Lemon Coconut Bread is the perfect base for Strawberry Shortcake! It’s rich and moist, dense but fluffy and full of intense lemon flavor! My Lemon Coconut Bread is so rich, it’s almost like pound cake!
Lemon and berries go hand in hand! They’re such a delicious flavor combination! The tart from the lemon compliments the sweetness in the berries. It’s no wonder this lemon bread makes a perfect base for this dessert!
This sweet bread stands alone as an amazing treat itself! Look at that crumb!! It’s rich and dense like a pound cake, but it still manages to be moist and fluffy!!
What makes this bread recipe so good…
- We’re using lots of butter and eggs in this recipe – that yields a rich, cake-like bread!
- The sour cream makes it super moist!
- The fresh lemon zest and juice creates an intense lemon flavor!
It’s not just the bread that makes this a yummy Strawberry Shortcake base. The sweet bread is topped with a lemon zest glaze and coconut flakes! This enhances the lemon flavor even more and the coconut adds a more complex flavor that is just so heavenly! I love using the coconut chips – they add just a bit of texture and flavor without being too overpowering. If you’re not a coconut fan, it will still taste incredible if you leave it off.
Putting it all together
Bake the bread ahead of time. It needs to cool before you glaze and top it with coconut chips. It also needs to cool before slicing. If you’re serving it the same day you make it, bake the lemon bread at least two hours before serving.
The lemon bread freezes really well. If you bake it ahead of time and want to freeze it, wrap it in plastic wrap and seal in a freezer zip bag before glazing. When ready to use, thaw the lemon bread the night before you need it. You can glaze the lemon bread after it thaws!
Using real whipped cream is a step you’ll want to include! I mean, we’re making the ULTIMATE Strawberry Shortcake here, so go all out and whip up your own cream!
Using real whipped cream is a step you’ll want to include!
I mean, we’re making the ULTIMATE Strawberry Shortcake here, so go all out and whip up REAL cream!
Beat heavy whipping cream in an electric mixer with the vanilla and powdered sugar. They will slightly sweeten the cream. I prefer to use powdered sugar instead of granulated sugar – it contains cornstarch, which stabilizes the whipped cream. Every cup of cream you beat, will yield 2 cups of whipped cream. My kids LOVE whipped cream, so we always make plenty!
Mix the strawberries with sugar ahead of time.
Adding granulated sugar to sliced strawberries, creates a special process called maceration. The sugar brings out the juices and softens the strawberries. Macerated strawberries will develop a sweet syrup from their juices that is so delicious spooned onto fresh whipped cream! Tossing the strawberries with granulated sugar at least 30 minutes before serving will allow them to macerate.
For the Ultimate Strawberry Shortcake, sometimes I like to add finely sliced basil or mint to the macerated strawberries, just before serving. It gives them a fresh-from-the-garden flavor that is complimented so deliciously with the lemon flavor from the sweet bread!
I love putting new, unexpected twists on classic recipes! There’s a place for all kinds of versions of strawberry shortcake, but I know you’ll love this one!
Be sure to post your creation! Show me how you make this recipe and tag me on Instagram (@thatbreadlady). I love to see how others are enjoying my recipes!
The Ultimate Strawberry Shortcake
Ingredients
For the bread:
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 ½ cups unsalted butter room temperature
- 2 cups granulated sugar
- the zest of 2 lemons
- 6 eggs room temperature
- ½ cup sour cream room temperature
- ⅓ cup lemon juice
- 2 teaspoons vanilla extract
Glaze:
- 2 cups powdered sugar
- 3-4 Tablespoons milk
- the zest of 1 lemon
- 1 cup unsweetened coconut shavings
Topping:
- 1 pint heavy whipping cream
- 2 teaspoons pure vanilla extract
- ¼ cup powdered sugar
- 1 lb sliced strawberries
- 2 Tablespoons granulated sugar
- Optional: 1 teaspoon finely sliced fresh basil or fresh mint
Instructions
Start by making the Lemon Coconut Bread:
- Preheat oven to 350° F.
- In the bowl of an electric mixer, cream together the butter and sugar for two minutes until fluffy, using the paddle attachment. Stop halfway through to scrape the sides of the bowl with a rubber spatula and return to mixing. Be sure there are no clumps of unmixed butter.
- Add the lemon zest and combine.
- Add the eggs one at a time, mixing after each addition.
- Add the sour cream, lemon juice and vanilla. Mix until combined. (Mixture may separate a bit, but it will come together when flour is added)
- Slowly add the flour mixture and mix until just combined. Stop the mixer, scrape the sides and bottom of bowl with a rubber spatula and mix for another 10 seconds. Try to avoid over-mixing.
- Grease loaf pans generously with nonstick spray. Spoon batter into pans, filling no more than two-thirds full.
- Bake for 45-60 minutes, or until an inserted toothpick comes out mostly clean with only a few crumbs. Mini loaf sizes will need less bake time (closer to 45 minutes). Full size loaves will need more bake time (closer to 60 minutes). All ovens bake differently so be sure to keep an eye on it.
- Let bread cool in the pans for 30 minutes before removing and cooling completely on a wire rack.
- Prepare the glaze by combining the powdered sugar, milk and lemon zest. Add more powdered sugar or milk to get a thick consistency.
- Drizzle over loaves after they have completely cooled. Sprinkle coconut shavings on top before glaze hardens. The glaze should set up and harden in about 30 minutes.
Prepare the Toppings:
- With an electric mixer, beat the whipping cream, vanilla extract and powdered sugar until stiff peaks form. Cover and refrigerate until ready to use.
- In a separate bowl, combine the sliced strawberries and granulated sugar. Cover and refrigerate until ready to use. The sugar will macerate the strawberries, softening them and forming a sweet syrup!
Building your Strawberry Shortcake:
- Slice a thick piece of Lemon Coconut Bread and place in bowl.
- Top with prepared Whipped Cream.
- Top with macerated Strawberries. *If desired, add sliced fresh basil or fresh mint to the strawberries, just before serving – this gives the strawberries a fresh-from-the-garden flavor!
- Enjoy the Ultimate Strawberry Shortcake!
Notes
- Each oven bakes differently. When making this recipe for the first few times, check the bread about 10 minutes before suggested bake time. Rotate pans if oven is baking with hot spots. Cover loosely with foil if bread is browning too much before it’s baked all the way through – this will prevent it from browning too much while it continues the bake the center. I use my convection oven for baking and it usually browns it just perfectly, while baking all the way through.
- You can freeze loaves for later use. Wrap in plastic wrap and store in zip top freezer bag. Freeze up to 3 months. Freeze before glazing. When thawing out the loaves, take them out of the freezer the night before and let thaw on counter. Glaze about 30-60 minutes before serving.
- You can also freeze lemon zest for up to 3 months. I like to freeze lots of zest when lemons are in season and use for later!
Nutrition
Could I bake this in a Bundt pan? If so, what time and temp?
I have not yet baked this in a bundt, but I think it would be beautiful! Be sure to generously grease and flour your bundt pan. Try baking it at the same temperature and check it at 45 minutes. I’m guessing it would need to bake closer to 60 minutes, but check by inserting a toothpick – it should come out clean with just a few moist crumbs. Let me know how it turns out!
The taste was good, but even with room temperature Ingredients there was very little rise to this bread. Stayed a little dense.
Hi Alexander, This bread is more of a pound cake texture, so it is on the denser side. I’m glad you liked the flavor!