Strawberry Shortcake Lemon Loaf
homemade lemon loaf (dairy-free recipe) and how to macerate fresh strawberries
Classic Summer Dessert
Would it even be summer without having strawberry shortcake? Just the thought of freshly baked cake topped with in-season strawberries and whipped cream brings delicious summer memories to my mind. If you are from the south like me, I bet you grew up enjoying strawberry shortcake every spring or summer. The strawberry season ranges from April-June in North Carolina and depending on the weather can yield for some juicy and delicious fruits, however, sometimes they are not quite as sweet at times and need a little help to make their natural flavors shine.
This classic summer dessert is the perfect way to welcome strawberry season and its juicy, flavorful fruits. With fresh strawberries, a moist and tart lemon cake, and fluffy whipped topping, it will be a hit with family and friends. The most common way to use fresh strawberries are to macerate in sugar and use for topping cakes, ice cream, pancakes and whatever your heart desires! Wait…what did I just say? Macerate. If you are asking yourself what macerate is, don’t feel stupid. I have been macerating strawberries since I was a teenager and didn’t know what the correct term for it was until recently…it was just something we grew up doing. Keep reading below to find out exactly what macerate means and how to macerate strawberries to enhance their natural flavors to the ultimate sweetness.
What does macerate mean?
To macerate a fruit means to sweeten and soften by soaking in sugar or a liquid (such as vinegar or liquor.) Fresh strawberries aren’t the sweetest naturally, but by sprinkling them with sugar, covering and refrigerating for a while, it draws out juices to form a sweet syrup.
How to macerate strawberries: (strawberry dessert topping)
Clean and hull strawberries.
Clean strawberries by soaking in a bowl of water with a touch of white vinegar, then drain and hull the strawberries with a pairing knife.
2. Add sugar.
Next, you want add the sugar, I use approximately 2 tablespoons of sugar for each cup of fruit. (Sometimes I measure with my heart…it doesn’t have to be exact and if the strawberries are already sweet, just a little will do, and if not as sweet…add more!) Stir to evenly coat strawberries.
3. Cover and wait for the magic to happen.
Cover and place in the refrigerator for at least 25 minutes, but the longer they macerate, the syrupier and softer the strawberries will be.😋How long does macerated strawberries last? Macerated fruit is best used within 24 hours, but can still be enjoyed up to 48 hours. They can also be frozen in an airtight baggie or container for up to 6 months.
4. Enjoy!
Enjoy macerated strawberries on shortcake, pancakes, waffles, swirled in oatmeal, or find your own deliciously creative way to incorporate.
Now that you know how to macerate your fresh strawberries, let’s begin on how to make a homemade lemon shortbread loaf to use them on!
How to make homemade lemon loaf cake that is dairy-free
Ingredients:
2 cups all-purpose flour
1 package (3.4oz) lemon Jell-O
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup plant butter, softened
3/4 cup granulated sugar
1/2 tsp vanilla extract
3 large eggs
juice from 1 large lemon (about 3 tablespoons)
3/4 cup vanilla almond milk
zest from large lemon
Garnish: Macerated strawberries and whipped topping. (You can find dairy-free whipped topping in the freezer section at most grocery stores.)
Note: I am lactose intolerant, that is why I chose to make this a dairy-free recipe. If you want to use regular butter and milk, you may substitute in equal amounts.
Instructions:
Preheat oven to 350℉ / 176℃ then prepare a 9x5 loaf pan by greasing and lightly flouring it.
In a medium bowl, whisk together flour, lemon Jell-O, baking powder, baking soda and salt and set aside.
In a large bowl, cream butter with an electric beater for one minute, then gradually add the sugar and continue beating for 2-3 minutes or until lighter in color and fluffy.
Add vanilla extract and eggs and beat on medium speed for 1-2 minutes or until well incorporated.
Add almond milk and beat for one minute more or until well blended together and smooth.
Gradually add the flour mixture 1/2 cup at a time, beating on medium-low until just incorporated, scraping down sides of bowl in-between additions. Do not overmix, just blend until no dry ingredients appear.
Add lemon zest and fold into batter until just incorporated.
Pour batter into the prepared loaf pan and bake in preheated oven for 55-65 minutes. Ovens vary, so start checking at 50 minutes with a wooden toothpick inserted. Toothpick should have a few moist crumbs when done.
When cake is done, remove from oven and let cool on a rack in pan for 10 minutes, then turn out and let completely cool on rack before slicing.
When loaf is cooled, slice into three (somewhat even) sections. As you can see in my previous photos, I was not the best at slicing into even sections, but I say: “anyway you slice it, it’s still delicious!”
On bottom layer, add a layer of macerated strawberries (and their syrup) then spread with whipped cream.
Note: You can find dairy-free whipped topping in the freezer section of some grocery stores, but I made my own by whipping 1 cup of canned, full-fat coconut milk, then slowly adding 1/4 cup powdered sugar and 1/2 tsp vanilla extract. (Tip: Refrigerate coconut milk for 2-3 hours and beating in a pre-chilled bowl is also helpful in creating a thicker whipped cream.)
Add middle layer of loaf cake on top of whipped cream and repeat by adding more strawberries and whipped cream. Add top layer of loaf cake and more whipped topping and macerated strawberries.
I also added a few fresh strawberries to the top for a beautiful garnish. Slice and enjoy!
How to store strawberry shortcake lemon loaf:
I would recommend waiting to add strawberries and whipped topping just before serving. Strawberry shortcake is traditionally assembled no more than 15 minutes before serving.
Tip: You can always make the lemon loaf days or weeks ahead of time, refrigerate up to one week or freeze up to 3 months and thaw overnight in the fridge before slicing and garnishing.
My storage experiment:
I tested the strawberry shortcake loaf up to two days after assembling and refrigerating and it was just as delicious. The strawberry juices soaked into the lemon cake for delicious burst of lemon, vanilla and strawberry delight!
Note: I also froze half of the assembled loaf and it thawed beautifully in the fridge and took about 5-6 hours, but overnight thawing is the best method. You can freeze for up to three months if double-wrapped in plastic or an airtight container.
Enjoy!
🍓Julie
Strawberry Shortcake Lemon Loaf
Ingredients
Instructions
- Preheat oven to 350℉ / 176℃ then prepare a 9x5 loaf pan by greasing and lightly flouring it.
- In a medium bowl, whisk together flour, lemon Jell-O, baking powder, baking soda and salt and set aside.
- In a large bowl, cream butter with an electric beater for one minute, then gradually add the sugar and continue beating for 2-3 minutes or until lighter in color and fluffy.
- Add vanilla extract and eggs and beat on medium speed for 1-2 minutes or until well incorporated. Add almond milk and beat for one minute more or until well blended together and smooth.
- Gradually add the flour mixture 1/2 cup at a time, beating on medium-low until just incorporated, scraping down sides of bowl in-between additions. Do not overmix, just blend until no dry ingredients appear. Add lemon zest and fold into batter until just incorporated.
- Pour batter into the prepared loaf pan and bake in preheated oven for 55-65 minutes. Ovens vary, so start checking at 50 minutes with a wooden toothpick inserted. Toothpick should have a few moist crumbs when done.
- When cake is done, remove from oven and let cool on a rack in pan for 10 minutes, then turn out and let completely cool on rack before slicing.
- To assemble strawberry shortcake: When loaf is cooled, slice into three (somewhat even) sections. On bottom layer, add a layer of macerated strawberries (and their syrup) then spread with whipped cream. Add middle layer of loaf cake on top of whipped cream and repeat by adding more strawberries and whipped cream. Add top layer of loaf cake and more whipped topping and macerated strawberries.
- Slice and enjoy!
- Clean strawberries by soaking in a bowl of water with a touch of white vinegar, then drain and hull the strawberries with a pairing knife.
- Next, you want add the sugar, I use approximately 2 tablespoons of sugar for each cup of fruit. (Sometimes I measure with my heart…it doesn’t have to be exact and if the strawberries are already sweet, just a little will do, and if not as sweet…add more!) Stir to evenly coat strawberries.
- Cover and place in the refrigerator for at least 25 minutes, but the longer they macerate, the syrupier and softer the strawberries will be. How long does macerated strawberries last? Macerated fruit is best used within 24 hours, but can still be enjoyed up to 48 hours. They can also be frozen in an airtight baggie or container for up to 6 months.
- Enjoy! Enjoy macerated strawberries on shortcake, pound cake, pancakes, waffles, swirled in oatmeal, or find your own deliciously creative way to incorporate.
Notes
Note: I am lactose intolerant, that is why I chose to make this a dairy-free recipe. If you want to use regular butter and milk, you may substitute in equal amounts.
Note: You can find dairy-free whipped topping in the freezer section of some grocery stores, but I made my own by whipping 1 cup of canned, full-fat coconut milk, then slowly adding 1/4 cup powdered sugar and 1/2 tsp vanilla extract. (Tip: Refrigerate coconut milk for 2-3 hours and beating in a pre-chilled bowl is also helpful in creating a thicker whipped cream.)
How to store a shortcake lemon loaf: I would recommend waiting to add strawberries and whipped topping just before serving. Strawberry shortcake is traditionally assembled no more than 15 minutes before serving. Tip: You can always make the lemon loaf days or weeks ahead of time, refrigerate up to one week or freeze up to 3 months and thaw overnight in the fridge before slicing and garnishing.
Nutrition Facts
Calories
280Fat (grams)
11 gSat. Fat (grams)
6 gCarbs (grams)
42 gFiber (grams)
1 gNet carbs
42 gSugar (grams)
23 gProtein (grams)
5 gSodium (milligrams)
320 mgCholesterol (grams)
80 mgNutritional disclaimer: Nutritional values are based on one slice and may vary with brands used. Nutritional Information is provided as a courtesy only and should be viewed as an estimate. Ingredients can vary with brands and size. Inspiration Apron makes no guarantees to the accuracy of this information.
