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–+ servings
How to make strawberry shortcake.
Kate Ramos

Meyer Lemon Tres Leches Strawberry Shortcake

How to make a whole new take on strawberry shortcake! A Meyer lemon butter cake soaked in the classic tres leches cream and topped with juicy strawberries.
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Prep Time 50 minutes
Cook Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 12 Servings
Course: 4th of July
Cuisine: Mexican
Calories: 323
Ingredients Method Nutrition Notes

Ingredients
  

For the Meyer Lemon Shortcake: 
  • 1 tablespoon lightly packed Meyer lemon zest or regular lemon zest from 2 large lemons
  • 1/2 cup granulated sugar
  • 1 1/4 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1/2 cup unsalted butter softened
  • 2 eggs room temperature
  • 1/2 cup Meyer lemon juice or regular lemon juice from 2 large lemons
For the Tres Leches Mixture:
For the Strawberries:
  • 2 pounds strawberries hulled and sliced
  • 1 tablespoon Meyer Lemon juice or regular lemon juice
  • 1 tablespoon granulated sugar
For the Whipped Cream:
  • 1 cup heavy whipping cream
  • 1 tablespoon powdered sugar

Method
 

For the Meyer Lemon Shortcake:
  1. Heat oven to 350°F. Arrange rack in the middle. Grease a 10-inch cake pan.
  2. Rub Meyer lemon zest into the sugar with your fingers until it is well mixed in and incorporated into the sugar.
  3. Whisk together flour, baking powder, and salt in a medium bowl.
  4. Beat butter and lemon-sugar mixture in the bowl of a stand mixer fitted with the paddle attachment on medium speed until soft and fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula then add eggs, one at a time, beating the first egg in completely until adding the next.
  5. Scrape the bowl down again and add lemon juice. Mix until incorporated. Add flour mixture and mix in until just incorporated, don't over mix. Scrape into prepared pan.
  6. Bake until a toothpick inserted in the middle comes out clean, about 20-30 minutes.
For the Tres Leches Mixture: 
  1. While the cake is baking, whisk together sweetened condensed milk, milk, and cream in medium bowl until smooth.
  2. Remove cake from the oven and poke all over with a toothpick. While cake is still warm, pour tres leches mixture over cake. Cover and refrigerate for at least 3 hours or best, overnight.
For the Strawberries: 
  1. About 30 minutes before serving, remove cake from the refrigerator. Toss strawberries with lemon juice and sugar until sugar is dissolved. Let sit while the cake is coming to room temperature.
For the Whipped Cream: 
  1. Combine cream and powdered sugar in the bowl of a stand mixer fitted with the whisk attachment. Start mixer on low and continue increasing speed until cream is at soft peaks and fluffy.
To Serve: 
  1. Remove cake from cake pan and place on a cake stand or platter. Top with whipped cream and strawberries and serve.

Nutrition

Serving: 1gCalories: 323kcalCarbohydrates: 35gProtein: 4gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 6gCholesterol: 85mgSodium: 80mgFiber: 3gSugar: 20g

Notes

Cake is best when refrigerated with the Tres Leches mixture overnight.

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