Lemon Meringue Strawberry Shortcake : Fluffy Biscuits, Tangy Curd & Toasted Meringue

This post may contain affiliate links. Please read our disclosure policy.

If you have ever dreamed of combining the nostalgic charm of a classic strawberry shortcake with the bright, tangy elegance of lemon meringue, this recipe is exactly what you have been waiting for. Lemon Meringue Strawberry Shortcake layers tender, flaky homemade biscuits with silky lemon curd, juicy macerated strawberries, and a cloud of toasted Swiss meringue for a dessert that is as beautiful as it is delicious. Whether you are hosting a summer gathering or simply treating yourself to something special, this showstopper will not disappoint.

Why You Will Love This Recipe

This is not your average strawberry shortcake. The addition of Swiss meringue and lemon curd transforms a humble classic into a sophisticated, layered dessert that balances sweet, tangy, and airy textures in every single bite. Here is why this recipe stands out:

• Homemade biscuits made with cold butter and kefir or buttermilk deliver unbeatable flakiness
• Swiss meringue is silky, stable, and tastes far superior to basic whipped cream
• Lemon curd adds a bright, tangy counterpoint to the sweet strawberries
• Macerated strawberries with lemon zest create a naturally juicy, intensely flavored filling
• The toasted meringue finish gives you that stunning visual appeal perfect for any table

Equipment You Will Need

Having the right tools makes this recipe much easier. Here is everything you need to pull it off perfectly:

• Baking sheets lined with parchment paper for the biscuits
• Mixing bowls for the dough, meringue, and strawberries
• Electric mixer (hand mixer or stand mixer) for whipping the meringue to stiff peaks
• Pots for the Swiss meringue double boiler setup
• Measuring cups and spoons set for accurate ingredient portions
• Kitchen utensils including a rubber spatula and pastry cutter
• Cutting board for slicing fresh strawberries
• Chef’s knives for clean, precise cuts
• Weight kitchen scale for precise ingredient measurement (especially for the biscuit dough)
• Oven preheated to 425F for the perfect biscuit rise

Ingredients

For the Biscuits

For the Macerated Strawberries

For the Swiss Meringue

Additional Component

• Lemon curd (homemade or store-bought) – enough to spoon generously over each assembled cake

Step-by-Step Instructions

Step 1 – Make the Biscuits

1. Preheat your oven to 425F and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder using your measuring cups and spoons for accuracy.
3. Cut in the cold butter using a pastry knife (from your kitchen utensils set) until you have a mixture of black bean and kidney bean-sized butter pieces.
4. Pour in the kefir or buttermilk and stir with a rubber spatula until the dough just comes together into a ball. Do not overmix.
5. Turn the dough onto a floured surface and pat down with your hands to 1 inch thick. For flakier layers, roll the dough out thin, fold it over itself, and repeat up to two times.
6. Use a round biscuit cutter to cut out the dough rounds. Place them fairly close together on the prepared baking sheet to help them rise taller.
7. Bake for 12 to 15 minutes, until the bottoms are just golden. Let cool slightly before assembling.

Step 2 – Macerate the Strawberries

1. About one hour before you plan to assemble the cakes, combine the sliced strawberries with the lemon zest and sugar in a bowl.
2. Stir gently and let the mixture rest at room temperature. The sugar will draw out the natural juices and the lemon zest will brighten the flavor considerably.

Step 3 – Make the Swiss Meringue

1. Fill one of your pots about one-third of the way with water and bring it to a gentle simmer. Choose a pot that a heatproof mixing bowl can sit on top of without touching the water.
2. Combine the egg whites and sugar in the heatproof bowl and set it over the simmering water. Whisk continuously until you can pinch the mixture between your fingers and feel no sugar granules. This step dissolves the sugar and pasteurizes the egg whites.
3. Remove the bowl from heat. Add the pinch of salt and vanilla extract. Using your electric mixer, whip the mixture on high speed until stiff, glossy peaks form. The meringue should hold its shape completely when you turn the whisk upside down.

Step 4 – Assemble the Cakes

1. Using a chef’s knife on your cutting board, slice each biscuit in half horizontally.
2. Spoon a generous mound of meringue onto the bottom half of each biscuit. Use the back of a spoon to press down in the center and create a shallow well.
3. If you have a kitchen torch, toast the meringue lightly until golden in spots for an extra layer of flavor and a beautiful visual finish.
4. Spoon the macerated strawberries into the well in the meringue.
5. Add a generous spoonful of lemon curd over the strawberries.
6. Place the top biscuit half over everything and serve immediately. These cakes are best assembled and enjoyed the same day.

Expert Tips for the Best Results

• Keep your butter cold: Cold butter is the key to flaky, layered biscuits. If your kitchen is warm, chill the cut butter in the freezer for 10 minutes before using it.
• Do not skip the macerating step: Letting the strawberries rest with sugar and lemon zest for a full hour makes an enormous difference. You get a naturally saucy, vibrant filling that tastes far better than plain sliced berries.
• Use a clean, grease-free bowl for meringue: Any trace of fat will prevent your egg whites from reaching stiff peaks. Wipe your bowl and electric mixer attachments with a little lemon juice or white vinegar before starting.
• Biscuit layering trick: Folding the dough over itself once or twice creates beautiful, visible flaky layers in the finished biscuit. Do not skip this if you want that visual wow factor.
• Weigh your flour: Use a kitchen scale and measure 335g of flour for consistent biscuits every time. Volume measurements can vary widely depending on how packed your cup is.
• Serve on the same day: Once assembled, these cakes will soften quickly. Assemble right before serving for the best texture contrast between crisp biscuit, creamy meringue, and juicy strawberries.

Serving Suggestions

Lemon Meringue Strawberry Shortcake is a complete dessert on its own, but here are a few ways to elevate your presentation even further:

• Dust the assembled cakes lightly with powdered sugar for a bakery-style finish
• Add a sprig of fresh mint on top for a pop of color and a fresh herbal contrast
• Serve alongside a scoop of vanilla bean ice cream for an indulgent twist
• Use a mix of strawberries and fresh raspberries in the macerated fruit for a slightly more complex berry flavor

Make-Ahead and Storage Tips

While the assembled cakes are best eaten the same day, you can prepare the individual components in advance to save time:

• Biscuits: Bake up to one day ahead and store in an airtight container at room temperature. Warm briefly in the oven before assembling.
• Lemon curd: Can be made up to two weeks in advance and stored in a sealed jar in the refrigerator.
• Macerated strawberries: Best prepared one hour before serving. They can sit for up to four hours but will become softer over time.
• Swiss meringue: Make it fresh on the day of serving. It does not store well once whipped.

Frequently Asked Questions

Can I use store-bought lemon curd for this lemon meringue strawberry shortcake?

Absolutely. A good quality store-bought lemon curd works perfectly in this recipe and saves significant time. Look for one made with real butter and egg yolks for the best flavor.

What is the difference between Swiss meringue and regular meringue?

Swiss meringue is made by gently heating the egg whites and sugar together over a double boiler before whipping. This dissolves the sugar fully and pasteurizes the eggs, resulting in a smoother, more stable, and silkier meringue compared to standard French meringue.

Can I use frozen strawberries for this recipe?

Fresh strawberries are strongly recommended for this recipe. Frozen strawberries release too much liquid when thawed and will make the biscuits soggy. If fresh are not available, use the best quality ripe strawberries you can find.

What can I use instead of kefir or buttermilk in the biscuits?

If you do not have kefir or buttermilk on hand, you can make a quick substitute by adding one tablespoon of white vinegar or lemon juice to one cup of whole milk and letting it sit for five minutes. This mimics the acidity that helps the biscuits rise beautifully.

How do I get tall, fluffy biscuits?

The key is to place the biscuits fairly close together on the baking sheet so they support each other during baking and rise upward rather than outward. Also, avoid twisting the biscuit cutter when cutting the dough as this seals the edges and limits rise.

Can I make this lemon meringue strawberry shortcake without a kitchen torch?

Yes. The toasting step is optional and purely aesthetic. The meringue is fully cooked and safe to eat without toasting. If you do want that golden finish but do not have a torch, you can place the assembled biscuits briefly under your oven broiler, watching closely to avoid burning.

Nutrition Information (Per Serving, Approximate)

If you found this recipe helpful, feel free to check out the kitchen equipment. Click on any url to view and purchase the product through our Amazon affiliate links at no extra cost to you. Your support helps us keep Deliciousavors.com running and bringing you great recipes!

Lemon Meringue Strawberry Shortcake : Fluffy Biscuits, Tangy Curd & Toasted Meringue

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Lemon Meringue Strawberry Shortcake layers tender, buttery homemade biscuits with silky lemon curd, juicy macerated strawberries, and a cloud of toasted Swiss meringue. A stunning, flavor-packed summer dessert that is surprisingly simple to make at home.

• Author: Alex
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 45 minutes
• Yield: 6 to 8 shortcakes
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

2 1/2 cups all-purpose flour (low protein, 335g)

1/4 cup granulated sugar (50g)

1 teaspoon fine sea salt

8 tablespoons unsalted butter, cold (113g)

1 cup low-fat kefir or buttermilk (235g)

1 tablespoon baking powder

2 cups fresh strawberries, sliced

1 teaspoon granulated sugar (for strawberries)

Zest of 1 lemon

2 large egg whites

1/2 cup granulated sugar (100g, for meringue)

Pinch of fine salt

1 teaspoon vanilla extract

Lemon curd, as needed for assembly

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 425F and line a baking sheet with parchment paper.

2. Whisk together flour, sugar, salt, and baking powder in a large mixing bowl.

3. Cut in cold butter with a pastry knife until you have black bean and kidney bean-sized pieces of butter.

4. Pour in kefir or buttermilk and stir with a rubber spatula until dough comes together in a ball.

5. Turn dough onto a floured surface and pat to 1 inch thick. For extra layers, roll thin and fold over itself up to twice.

6. Cut out rounds with a biscuit cutter and place close together on the prepared baking sheet.

7. Bake for 12 to 15 minutes until bottoms are just golden.

8. Combine sliced strawberries, lemon zest, and sugar in a bowl. Let rest for 1 hour at room temperature.

9. Fill a pot one-third with water and bring to a simmer. Set a heatproof mixing bowl on top without touching the water.

10. Whisk egg whites and sugar in the heatproof bowl over the simmering water until no sugar granules are felt when pinched.

11. Remove from heat, add salt and vanilla. Whip with electric mixer on high until stiff, glossy peaks form.

12. Slice each biscuit in half. Spoon meringue onto the bottom half and press the center to create a well.

13. Toast meringue lightly with a kitchen torch if desired.

14. Spoon macerated strawberries into the well and add a spoonful of lemon curd on top.

15. Place the top biscuit half over the filling and serve immediately.

Notes

Biscuits can be baked one day ahead and stored in an airtight container at room temperature.

Lemon curd can be made up to two weeks ahead and refrigerated.

Macerate strawberries no more than 4 hours in advance for best texture.

Make Swiss meringue fresh on the day of serving.

Assembled cakes must be served the same day.

Use a kitchen scale to measure 335g of flour for the most consistent biscuits.

Place biscuits close together on the baking sheet to encourage tall, upward rising.