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)
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:
Instructions:
Preheat oven to 350℉ / 176℃ then prepare a 9x5 loaf pan by greasing and lightly flouring it.