Lemongrass-Strawberry Shortcake
Glossy, rubied summer strawberries with a lemongrass infused whipped cream are the perfect blue print for a Strawberry Shortcake like no other. Whether you use shortcakes, scones, or pound cake this will complete your summer!
Servings Prep Time
6 10minutes
Cook Time Passive Time
5 – 7minutes 3 – 24hours
Servings Prep Time
6 10minutes
Cook Time Passive Time
5 – 7minutes 3 – 24hours
Ingredients
For the Lemongrass Syrup
Instructions
  1. Split the lemongrass stalks in half lengthwise and either crush them with the flat of a knife or grab each end with either hand and wiggle around to break the fibers up a little (kind of like cracking a glow-stick). Mix the lemongrass, sugar, and water in a small saucepan to combine and place over medium heat.
  2. Once the syrup starts to boil, turn the heat down to low and simmer for about 5 minutes. Shut off the heat and leave the lemongrass to steep in the syrup until it’s completely cooled. Strain the syrup into a jug and set in the fridge to completely chill.
  3. (Optional) Plunk the lemongrass stalks into a liquid measuring cup with the heavy cream. Stash in the fridge for at least 3 hours to infuse more lemongrass flavor into the cream.
  4. Anywhere from 20 minutes to 3 hours before you’re planning on serving these, finely chop the strawberries and put them into a large mixing bowl. Sprinkle over some sugar and stir to combine before setting aside at room temperature, but covered, until you’re ready. The exact amount of sugar needed is hard to say because it depends on how sweet the strawberries already are and/or how sweet you like them.
  5. If you’re using the pound cake method, cube the pound cake and distribute evenly among 6 glasses and, after the strawberries have had their time macerating, spoon them and their sauce in each glass as well. Lightly press down on them to encourage the pound cake to drink up some of the sweet sauce. If you’re using scones, simply split them and spoon the strawberries over them.
  6. If the cream has been steeping with lemongrass, strain it through a fine mesh sieve into a large bowl. Whisk the cream until you have soft to medium peaks. Pour in some of the lemongrass syrup and whip a little more just to combine. You won’t need all the syrup, but feel free to add as much or as little as you like (I find 4 – 5 tablespoons is ideal). Decant this over the shortcakes and serve.
Recipe Notes
  • The lemongrass syrup can be made up to a week in advance.
  • For any leftover lemongrass syrup make a soda! Pour about 2 tablespoons, give or take, into a glass. Stir in the juice of about half a lemon, fill it with ice, and pour over carbonated water. So good.
  • The pound cake and macerated strawberries can be assembled up to an hour in advance. I wouldn’t assemble the strawberries and scones in advance, though.
  • Don’t whip the cream in advance! It can deflate, especially once the lemongrass syrup is added, and once that happens there’s no bringing it back!

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