Strawberry Shortcake Recipe – Love and Lemons

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

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

Presently of yr, strawberries are at their greatest. They’re insanely juicy and bursting with candy and tangy taste. I 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 prepare dinner them and even sweeten them. Simply sandwich them between biscuits with a dollop of whipped cream for a easy, rustic, and splendid deal with.

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

Let’s Discuss Strawberries

Contemporary summer time strawberries are greatest for strawberry shortcake. They’re so flavorful that you may 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. Nonetheless, should you’re craving it at one other time of yr, you’ll be able to substitute a distinct seasonal fruit (I 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 Have to Make Strawberry Shortcake Biscuits

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

• All-purpose flour – Spoon and degree 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 Crimson 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 like the pop of shiny taste they add to the biscuits.
• Eggs – They make the biscuits mild and cohesive.
• Milk – Any form goes! I’ve had success with almond milk, however common milk and even buttermilk works too. Use what you might have readily available.
• And sea salt – To make all of the flavors pop!

Discover the whole recipe with measurements beneath.

How one can Make Strawberry Shortcake

When you collect your components, this strawberry shortcake recipe is straightforward 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 palms 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 prefer to measure it whereas it’s gentle. 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 at liberty to sub chilly butter should you desire.

Subsequent, form the dough. Flip it out onto a evenly 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, lower 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 needed. You must find yourself with 8 1-inch-thick muffins.

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

Then, bake the biscuits at 400°F for about 17 minutes, or till they’re evenly 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 muffins in half horizontally. A serrated knife works greatest for this step!

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

How one can Retailer Strawberry Shortcake

For the perfect style and texture, assemble strawberry shortcake simply earlier than serving. If you happen to assemble it too far upfront, moisture from the berries and cream will soak into the biscuits and make them soggy.

So, in case you have leftover shortcake elements, I like to recommend storing them individually. The muffins will hold in an hermetic container at room temperature for as much as 2 days. In addition they freeze nicely for as much as 3 months.

If you wish to get forward, you’ll be able to absolutely bake the biscuits upfront 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. Reduce 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 needed.

Extra Favourite Summer season Desserts

If you happen to love this strawberry shortcake recipe, attempt one in all these scrumptious summer time desserts subsequent:

Strawberry Shortcake

Prep Time: 30 minutes minutes

Prepare dinner Time: 20 minutes minutes

Whole Time: 50 minutes minutes

Serves 8

This straightforward 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 exchange the standard whipped cream with coconut cream.

Prepare dinner ModeStop your display screen from going darkish

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

• Utilizing your palms, 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 evenly 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 needed to chop out 8 1-inch-thick biscuits. Place the biscuits on the baking sheet.

• Brush the tops of the biscuits with slightly 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.