Go Back
+ servings

Lemon Ginger Strawberry Shortcake Cups

Servings 4
Author Cathy Trochelman


  • 3 c. all-purpose flour I used cake flour
  • 1/2 tsp. baking soda
  • 2 tsp. ground ginger
  • 1/2 tsp. salt
  • 2 sticks unsalted butter at room temperature
  • 3 c. sugar
  • 2 tsp. grated lemon zest
  • 6 eggs at room temperature
  • 1/2 c. minced crystallized ginger tossed with 2 tsp. flour (I substituted 1 tsp. ground ginger and omitted the flour)
  • 2 tsp. vanilla extract
  • 3/4 c. buttermilk
  • 20-24 strawberries
  • 1 c. heavy whipping cream
  • 1/2 c. + 2 Tbsp. lemon curd



  1. Preheat oven to 325 degrees. Butter and flour a 10-inch nonstick Bundt pan.
  2. Mix flour, baking soda, ground ginger and salt in a medium bowl.
  3. In a separate bowl, combine butter, sugar, and lemon zest and mix on medium-high speed until light, about 3 minutes.
  4. Beat in eggs one at a time.
  5. Add crystallized ginger (or additional ground ginger) and vanilla.
  6. Reduce mixer to low. Add one third of flour mixture, then half of buttermilk. Repeat, ending with flour mixture.
  7. Transfer batter to pan. Bake 60-70 minutes, or until a skewer inserted in cake comes out clean.
  8. Let cool in pan on a cooling rack for 15 minutes. Invert onto rack to cool fully.

Lemon Whipped Cream

  1. Combine heavy whipping cream and 2 Tbsp. lemon curd in a medium mixing bowl. Using chilled beaters, beat on high speed until stiff peaks form.

Shortcake Cups

  1. Cut a 1 1/2 inch slice of cake into cubes. Fill a small mason jar (or other similar-sized dish) about halfway full.
  2. Top with 1 Tbsp. lemon curd, approx. 4 sliced strawberries, 1/2 c. whipped cream, an additional 1 Tbsp. lemon curd, and 1 whole strawberry.