Lemon Meringue Strawberry Shortcake
Homemade lemon meringue strawberry shortcake recipe with fresh fruit is the best summer dessert ever. Fluffy meringue cake.
Servings: 24
Equipment
- 1 9x13 pan or 9x9 if you want it thicker
Ingredients
- 1/2 c butter unsalted, softened
- 1/2 c brown sugar
- 3 eggs
- 1 c all purpose flour
- 1.5 tsp baking powder
- 1 tsp vanilla
- 3 tbsp milk
- 1/4 tsp salt
- 2 tsp lemon zest
- 1 tsp lemon extract
- Meringue
- 2 egg whites
- 1/2 c sugar
Instructions
- Preheat oven to 360 F. In a bowl add flour, lemon zest, salt and baking powder. Stir with a whisk.
- In another bowl blend with whisk attachment on low your soft butter and brown sugar. Add the eggs one at a time to the butter bowl, then vanilla and lemon extract. Blend until smooth.
- Add dry ingredients in portions, as well as milk. The dough should be smooth without lumps. Line a 9x13" baking dish with parchment paper and place the batter inside. (if you want it thicker than 2" in the middle, put into a 9x9 pan instead) Bake for 30-35 minutes or until middle bounces back when touched gently.
- Cool the finished cake without removing it from the baking dish. Beat the egg whites for two minutes with a whisk attachments with electric mixer, then add sugar in portions and make a fluffy dense meringue. The whisk should have strong meringue peaks.
- Transfer the meringue to a piping bag fitted with a star nozzle. Pipe the meringue on to the surface of the cake.
Video
Nutrition
Serving: 1oz | Calories: 97kcal | Carbohydrates: 13g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 31mg | Sodium: 69mg | Potassium: 53mg | Fiber: 0.2g | Sugar: 9g | Vitamin A: 151IU | Vitamin C: 0.2mg | Calcium: 22mg | Iron: 0.4mg