Strawberry shortcake has always been one of my favorite desserts! I have made this recipe several times, and it is especially good in the summer when strawberries are in season. The shortcakes are moist and crumbly, resembling lightly sweetened biscuits. The lemon cream filling is my own creation, and you could eat it plain by the spoonful! I prefer this filling over plain whipped cream because it is smooth and creamy and has a tangy lemon cream cheese flavor. The filling pairs perfectly with fresh sliced strawberries.
2 cups all-purpose flour
1/2 tsp. baking powder
1/2 cup sugar
6 tbsp. butter
4 tbsp. milk, plus extra for brushing on tops of shortcakes
LEMON CREAM FILLING
1 oz. sugar free instant lemon pudding mix
1 cup milk
8 ounces low fat cream cheese
2 cups light whipped topping
Confectioners' sugar for dusting
Yields 16 shortcakes, 8 servings (2 shortcakes needed to assemble each dessert as pictured)
Preheat oven to 350 degrees F.
Combine flour, baking powder, and sugar in a large mixing bowl.
Cut in cold butter until mixture resembles course crumbs.
Beat in egg and 4 tbsp. of milk. Add extra milk if needed, but dough should not become sticky.
Roll out dough onto lightly floured surface 1/2 inch thick.
If you use 2 1/2 in. circle cookie cutters, the recipe will yield 16 shortcake discs.
Bake for 15 minutes.
Remove from oven and allow to cool completely.
To make lemon cream filling, combine pudding mix and milk and allow to sit for 2 minutes.
Beat cream cheese. Add pudding to cream cheese and beat until smooth.
Fold in whipped topping.
Spoon lemon cream filling and slicked strawberries between two shortcakes and garnish with confectioners' sugar and a sliced strawberry.