Home made strawberry shortcake is the right summer time dessert! My recipe is straightforward and scrumptious, that includes flaky lemon biscuits, recent berries, and cream.
This strawberry shortcake recipe is the final word summer time dessert! Contemporary strawberries and ethereal whipped cream fill flaky, tender selfmade biscuits.
Right now of 12 months, strawberries are at their finest. They’re insanely juicy and bursting with candy and tangy taste. I really like this recipe as a result of it exhibits how little it’s important to do to make them a scrumptious dessert. There’s no must 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.
Should you’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, they usually’re SO significantly better than a store-bought substitute. They’re not too candy, so that they actually let the strawberries shine. Should you ask me, that’s what good strawberry shortcake is all about. Take pleasure in!
Let’s Speak Strawberries
Contemporary summer time strawberries are finest for strawberry shortcake. They’re so flavorful that you would be able to slice them up and add them straight to the shortcake filling—no additional sugar required!
Provided that the strawberries are the main target of this recipe, I like to recommend making it throughout strawberry season. Nevertheless, when you’re craving it at one other time of 12 months, you may 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 recent berries.
What You’ll Have to Make Strawberry Shortcake Biscuits
Along with strawberries, you’ll want these elements 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, but it surely’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 prime.
- 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 shiny taste they add to the biscuits.
- Eggs – They make the biscuits mild and cohesive.
- Milk – Any sort goes! I’ve had success with almond milk, however common milk and even buttermilk works too. Use what you have got readily available.
- And sea salt – To make all of the flavors pop!
Discover the entire recipe with measurements beneath.
Whipped Cream Choices
Fill your strawberry shortcake with whipped cream to accent the juicy strawberries. I prefer to make selfmade whipped cream with chilled heavy cream, a bit of sugar, and vanilla extract, however in a pinch, store-bought whipped cream works too.
The way to Make Strawberry Shortcake
When you collect your elements, this strawberry shortcake recipe is straightforward to make:
Making the biscuits
First, make the biscuit dough. Whisk collectively the dry elements in a medium bowl. Then, add the chilly coconut oil and use your palms to work it into the dry elements 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 will be tough! I prefer to measure it whereas it’s tender. Then, I switch it to a small bowl and refrigerate it till it hardens, often 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 when you desire.
Subsequent, form the dough. Flip it out onto a flippantly 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, minimize 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 mandatory. It is best to find yourself with 8 1-inch-thick truffles.
Place them on a baking sheet lined with parchment paper. Brush them with a bit of milk and sprinkle them with coarse sugar.
Then, bake the biscuits at 400°F for about 17 minutes, or till they’re flippantly 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 truffles in half horizontally. A serrated knife works finest for this step!
Layer them with strawberries and whipped cream earlier than digging in straight away.
The way to Retailer Strawberry Shortcake
For the most effective style and texture, assemble strawberry shortcake simply earlier than serving. Should you assemble it too far prematurely, 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 truffles will hold in an hermetic container at room temperature for as much as 2 days. Additionally they freeze nicely for as much as 3 months.
If you wish to get forward, you may absolutely bake the biscuits prematurely and freeze them. Allow them to thaw at room temperature for a number 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 mandatory.
Extra Favourite Summer season Desserts
Should you love this strawberry shortcake recipe, strive considered one of these scrumptious summer time desserts subsequent:
Strawberry Shortcake
Serves 8
Forestall your display from going darkish
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In a medium bowl, whisk collectively the flour, cornmeal, sugar, baking powder, and salt.
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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.
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Flip the dough out onto a flippantly 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.
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Preheat the oven to 400°F and line a baking sheet with parchment paper.
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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 mandatory to chop out 8 1-inch-thick biscuits. Place the biscuits on the baking sheet.
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Brush the tops of the biscuits with a bit of milk and sprinkle with coarse sugar.
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Bake for 16 to 18 minutes, or till golden brown across the edges.
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Permit 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.
