Strawberry Shortcake Recipe – Love and Lemons

Home made strawberry shortcake is the proper summer time dessert! My recipe is simple and scrumptious, that includes flaky lemon biscuits, contemporary berries, and cream.

This strawberry shortcake recipe is the last word summer time dessert! Recent strawberries and ethereal whipped cream fill flaky, tender home made biscuits.

Right now of 12 months, strawberries are at their greatest. They’re insanely juicy and bursting with candy and tangy taste. I really like this recipe as a result of it reveals how little it’s a must to do to make them a scrumptious dessert. There’s no have to cook dinner them and even sweeten them. Simply sandwich them between biscuits with a dollop of whipped cream for a easy, rustic, and opulent deal with.

For those who’ve by no means made strawberry shortcake from scratch earlier than, I hope you’ll strive it this summer time. The lemon cornmeal biscuits on this recipe are simple to make, and so they’re SO significantly better than a store-bought substitute. They’re not too candy, in order that they actually let the strawberries shine. For those who ask me, that’s what good strawberry shortcake is all about. Take pleasure in!

Let’s Speak Strawberries

Recent summer time strawberries are greatest for strawberry shortcake. They’re so flavorful you can slice them up and add them straight to the shortcake filling—no additional sugar required!

Provided that the strawberries are the main focus of this recipe, I like to recommend making it throughout strawberry season. Nevertheless, in case you’re craving it at one other time of 12 months, you possibly can substitute a distinct seasonal fruit (I really like different berries like blueberries and raspberries!). An alternative choice is to make my strawberry compote with frozen strawberries. Use it within the filling as an alternative of contemporary berries.

What You’ll Must Make Strawberry Shortcake Biscuits

Along with strawberries, you’ll want these components to make the shortcake biscuits:

• All-purpose flour – Spoon and stage it to keep away from packing an excessive amount of into your measuring cup.
• Cornmeal – I like to make this recipe with medium-grind cornmeal. It provides a pleasant texture to the dough, however it’s not too coarse or crunchy. My go-to manufacturers are Arrowhead Mills and Bob’s Pink Mill.
• Granulated sugar – For sweetness. I additionally sprinkle the biscuits with coarse sugar to create a crisp high.
• Baking powder – It helps the biscuits puff up as they bake.
• Chilly coconut oil – It makes the dough wealthy and flaky. Unsalted butter works right here too.
• Lemon juice and zest – They’re not conventional in strawberry shortcake, however I really like the pop of brilliant taste they add to the biscuits.
• Eggs – They make the biscuits gentle and cohesive.
• Milk – Any form goes! I’ve had success with almond milk, however common milk and even buttermilk works too. Use what you will have readily available.
• And sea salt – To make all of the flavors pop!

Discover the whole recipe with measurements under.

Make Strawberry Shortcake

When you collect your components, this strawberry shortcake recipe is simple to make:

Making the biscuits

First, make the biscuit dough. Whisk collectively the dry components in a medium bowl. Then, add the chilly coconut oil and use your fingers to work it into the dry components till the combination resembles coarse crumbs. Lastly, add the lemon zest, lemon juice, milk, and eggs and blend till simply mixed.

• Tip: Working with chilly coconut oil could be tough! I wish to measure it whereas it’s tender. Then, I switch it to a small bowl and refrigerate it till it hardens, normally 10 to half-hour. I exploit a paring knife to chop it into small items earlier than working it into the dough. Be happy to sub chilly butter in case you choose.

Subsequent, form the dough. Flip it out onto a calmly floured piece of parchment paper, pat it right into a rectangle, and fold it into thirds. Pat or roll the folded dough to about 1 inch thick, and freeze it for 20 minutes.

After the dough chills, reduce out the biscuits. Use a 2-1/2 inch spherical biscuit cutter to punch them out, gathering the scraps and re-rolling the dough as essential. It’s best to find yourself with 8 1-inch-thick desserts.

Place them on a baking sheet lined with parchment paper. Brush them with somewhat milk and sprinkle them with coarse sugar.

Then, bake the biscuits at 400°F for about 17 minutes, or till they’re calmly golden brown across the edges.

Take away from the oven and permit to chill barely.

Assembling the shortcakes

Whenever you’re able to serve, slice the desserts in half horizontally. A serrated knife works greatest for this step!

Layer them with strawberries and whipped cream earlier than digging in straight away.

Retailer Strawberry Shortcake

For the very best style and texture, assemble strawberry shortcake simply earlier than serving. For those who assemble it too far prematurely, moisture from the berries and cream will soak into the biscuits and make them soggy.

So, when you have leftover shortcake parts, I like to recommend storing them individually. The desserts will preserve in an hermetic container at room temperature for as much as 2 days. Additionally they freeze effectively for as much as 3 months.

If you wish to get forward, you possibly can absolutely bake the biscuits prematurely and freeze them. Allow them to thaw at room temperature for a couple of hours earlier than serving.

An alternative choice is to make the biscuit dough forward of time. Minimize out the biscuits after which freeze them unbaked. Whenever you’re able to serve, bake them from frozen, including an additional minute or two to the bake time if essential.

Extra Favourite Summer season Desserts

For those who love this strawberry shortcake recipe, strive one in every of these scrumptious summer time desserts subsequent:

Strawberry Shortcake

Prep Time: 30 minutes minutes

Cook dinner Time: 20 minutes minutes

Whole Time: 50 minutes minutes

Serves 8

This simple strawberry shortcake recipe is the proper summer time dessert. Tender, lemony cornmeal biscuits encompass layers of strawberries and cream. To make this recipe dairy-free, use almond milk within the dough and change the normal whipped cream with coconut cream.

Cook dinner ModeForestall your display screen from going darkish

• In a medium bowl, whisk collectively the flour, cornmeal, sugar, baking powder, and salt.

• Utilizing your fingers, work the coconut oil in till the combination resembles coarse sand. Add the lemon zest, lemon juice, eggs, and milk and blend till simply mixed. The dough will probably be extra moist and pliable than conventional biscuit dough.

• Flip the dough out onto a calmly floured piece of parchment paper and pat right into a ½-inch-thick rectangle. Fold the dough into thirds and pat or roll once more till 1-inch thick. Freeze for 20 minutes.

• Preheat the oven to 400°F and line a baking sheet with parchment paper.

• Take away the dough from the freezer and use a 2½-inch spherical biscuit cutter to chop out 3 to 4 biscuits. Re-roll the scraps as essential to chop out 8 1-inch-thick biscuits. Place the biscuits on the baking sheet.

• Brush the tops of the biscuits with somewhat milk and sprinkle with coarse sugar.

• Bake for 16 to 18 minutes, or till golden brown across the edges.

• Enable the biscuits to chill barely, then use a serrated knife to slice them in half horizontally. Assemble the strawberry shortcakes by filling the biscuits with the strawberries and cream.

Biscuit recipe tailored from King Arthur Flour.