Tips for Prepping Strawberries and Lemons
Xandra strongly recommends NOT washing strawberries under running water and to NOT submerge them as they act like sponges and will absorb too much liquid. Instead, wash each individual strawberry with a damp cloth.
The Oxo Strawberry Huller makes quick work of removing the stems from strawberries.
Prepare the strawberries how you prefer them. Here, we added the washed and sliced strawberries to a store-bought strawberry glaze.
Alternatively, you can add strawberries with lemon juice and sugar and let them macerate until they are sweet and juicy.
Wash and dry to lemons. Use the Grip-Ez Zester/Stripper to peel the lemons into strips.
How to Prepare NordicWare Shortcake Basket Pan for Baking
Be sure to use a no-stick spray with flour. Xandra recommends Pam Baking Spray or Baker's Joy.
Gina's Lemon Shortcake Recipe:
- 1 1/2 cups flour
- 2 tsp baking powder
- 1/8 tsp salt
- 8 tbs butter, softened
- 3/4 cup sugar
- zest of one lemon
- 2 eggs, slightly beaten
- 1/2 tsp vanilla
- 2/3 cup milk
- In a small bowl, combine flour, baking powder, and salt. Give them a whisk and set aside.
- In the bowl of an electric mixer, beat butter until smooth. Add sugar slowly and beat until blended. Increase speed and beat until light & fluffy, 3-5 minutes. Beat in zest. Add eggs, one at a time until well blended. Scrape down sides of bowl as you go. Add vanilla. Add flour mixture alternately with milk beginning and ending with flour until there are no lumps.
- Pour batter into greased and floured shortcake basket pan.
- Bake at 350 degrees for 18-20 minutes until golden. Cool in pan for 10 minutes and then turn out onto cooling racks to cool completely.
Make the Strawberry Shortcakes
Add the glazed strawberries to the lemon shortcake baskets. Top with whipped cream and candied lemon peel.
Serve and enjoy!