- Food: Strawberry Shortcake
- Writer: Nicolas Wilson
- Content-Type: Food Blog
In the summer, I could eat this strawberry shortcake recipe every day! Layers of fresh berries and cream are surrounded by bright, lemony cornmeal biscuits.
If I had one piece of advice for you this week, I would tell you to cook this strawberry shortcake dish.
It’s the kind of dish that’ll make you smile since it’s rustic, rich, and amazing. Summer has arrived, and a strawberry shortcake is an ideal way to ring in the season.
The cornmeal biscuits used in these shortcakes are bright and citrusy. Lemon and cornmeal have always been a favorite of mine (see these lemon cookies or the Lemon Cornmeal Pancakes on page 37 of Love and Lemons Every Day! ), and they elevate this dish.
The cornmeal gives the soft, supple biscuits structure, while the tangy lemon cuts through the cream filling’s richness. There’s practically nothing better than adding fresh strawberries to the mix.
Ingredients for Strawberry Shortcake
Strawberry Shortcake Recipe Ingredients I don’t sweeten the strawberries in this recipe. You could toss them with a pinch of sugar as I do here, but I don’t believe it’s necessary at this time of year.
Strawberries on their own are delicate, juicy, and sweet! You won’t miss the extra sugar if you use the best ones you can find.
You’ll also need the following items to complete this recipe:
- All-purpose flour – Over the last few months, Jack and I have tested with a variety of flours, and King Arthur Flour consistently produces the greatest results. Use the spoon-and-level method to correctly measure the flour for this recipe.
- Cornmeal — I like to use medium-grind cornmeal in this recipe. It gives the dough a pleasant texture without being overly gritty or crunchy. Arrowhead Mills and Bob’s Red Mill are two of my favorite brands.
- Sugar granules – for sweetness.
- Baking powder makes the biscuits puff up nicely.
- Sea salt – to bring out all of the tastes!
- Coconut oil – It adds richness and layers to the dough without the need for butter or heavy cream.
- Lemon juice and zest – They add a bright, fresh flavor to the dough! Make sure you have at least two lemons on hand because you’ll need two teaspoons of each.
- Eggs — They give the biscuits a rich flavor and help them rise.
- Almond milk – It gives the biscuit dough some moisture. I also brush the biscuits with almond milk to give them a wonderful crunchy crust!
- Whipped cream or coconut cream — coconut cream is my favorite because it makes this recipe dairy-free. Traditional whipped cream, of course, would be excellent as well.
Strawberry Shortcake: A Step-by-Step Guide
Are you interested in learning how to make a strawberry shortcake? It’s fortunately simple for us! This is what you must do:
Make the biscuit dough first. In a medium mixing bowl, combine the dry ingredients. Then, using your hands, incorporate the coconut oil into the dry ingredients until the mixture resembles coarse crumbs.
Finally, whisk together the lemon zest, juice, almond milk, and eggs until thoroughly blended.
After that, form the dough. Turn it out onto parchment paper that has been lightly floured, pat it into a rectangle, and fold it in thirds. Freeze the folded dough for 20 minutes after patting or rolling it to a thickness of about 1 inch.
Cut out the biscuits after the dough has chilled. Punch them out with a 2-1/2-inch round biscuit cutter, gathering scraps and re-rolling the dough as needed. Even though just 6 are shown here, you should finish up with 8 1-inch thick biscuits.
After that, bake! Brush the biscuits with a little almond milk and sprinkle with coarse sugar if desired. Preheat the oven to 400°F and bake for 17 minutes, or until the sides are softly golden brown.
Your kitchen will fill with a buttery, lemony perfume while the biscuits bake. It’s truly fantastic, believe me!
Remove the biscuits from the oven and set them aside to cool slightly before assembling the shortcakes (this is the tricky part!).
Finally, eat something! Layer the biscuits with the strawberries and a dab of whipped cream after slicing them in half horizontally. For an extra-fresh touch, I like to add a few mint leaves. Enjoy!
- Make sure your coconut oil is cool before using it. When you stir the coconut oil into the flour, it should be cold, much like the butter in this scone recipe. It’s crucial to use cold, firm oil to make multilayer cookies that puff up in the oven. I like to measure out my coconut oil ahead of time and chill it for an hour before I begin cooking. Coconut oil should not be frozen because it becomes too hard to deal with.
- Coconut oil should be cut into small pieces. This is crucial! You’ll want to keep your coconut oil cool once it’s been refrigerated. You’ll be able to incorporate it with the dry ingredients more quickly if you cut it into little pieces. As a result, the heat from your hands will not melt the oil while you’re working.
- Don’t rush the chilling process. Puffier biscuits with superior layering are produced by freezing the dough for at least 20 minutes before cutting out and baking the biscuits.
- Sugar is sprinkled on top. Although I describe this step as optional, brushing the biscuits with almond milk and dusting them with sugar before baking is strongly recommended. It gives them a wonderful crisp top!
- Just before serving, assemble the shortcakes. Strawberry shortcake tastes best shortly after it’s put together, so just put together the cakes you’ll eat right away. Any leftover biscuits will last for 2 days if stored in an airtight container at room temperature. They can also be frozen for up to a month!
Variations on Strawberry Shortcake
- Change the fruit. The iconic treat is a strawberry shortcake, but this lemon biscuit recipe would be equally delicious with raspberries or blueberries. Replace the strawberries with them, or fill the biscuits with a mix of strawberries and blueberries for a festive twist!
- Use the cream of your choice. I usually use coconut cream to fill my strawberry shortcakes, but any chilled, creamy filling will do. Serve your shortcake with a scoop of vanilla ice cream or conventional whipped cream made with heavy cream, sugar, and vanilla essence. Replace the cream with a dollop of Greek yogurt for a lighter version.
- Maintain a straightforward approach. These lemon cornmeal biscuits pair beautifully with strawberry shortcake, but they’re also delicious on their own! You can omit the fruity filling entirely and eat the biscuits plain, or spread them with jam for a quick morning or afternoon snack.
|Time to Prepare: 10 minutes
Cooking Time: 17 minutes
Time to chill: 20 minutes
The ultimate summer treat is this quick strawberry shortcake recipe. Layers of strawberries and cream are surrounded by tender, lemony cornmeal biscuits. Replace the conventional whipped cream with coconut cream to make this recipe dairy-free.
Lemon Cornmeal Biscuits
- 2 cups all-purpose flour
- ¾ cup medium-grind cornmeal
- ⅓ cup cane sugar
- 2½ teaspoons baking powder
- ¾ teaspoons sea salt
- ½ cup coconut oil, hardened and cut into small pieces
- 2 tablespoons lemon zest
- 2 tablespoons lemon juice
- ¼ cup almond milk, more for brushing
- 2 eggs, beaten
- Coarse sugar, for sprinkling, optional
- 3 cups strawberries, sliced
- 2 cups whipped cream or coconut whipped cream
- Mint leaves, optional
- Whisk together the flour, cornmeal, sugar, baking powder, and salt in a medium mixing basin.
- Work the coconut oil into the mixture with your hands until it resembles gritty sand. Mix in the lemon zest, lemon juice, eggs, and milk until everything is thoroughly blended. Unlike typical biscuit dough, this dough will be more moist and malleable.
- Pat the dough into a 12-inch-thick rectangle on a lightly floured piece of parchment paper. Fold the dough in thirds and pat or roll it out again until it’s about an inch thick. 20 minutes in the freezer
- Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
- Remove the dough from the freezer and cut 3 to 4 biscuits using a 2 1/2-inch round biscuit cutter. To make 8 1-inch thick biscuits, re-roll the leftovers as needed. On a baking sheet, arrange the biscuits.
- Brush the tops of the biscuits with a little almond milk and coarse sugar, if preferred.
- Bake for 16 to 18 minutes, or until the edges are golden brown.
- Combine the biscuits, strawberries, cream, and mint, if preferred, to make the strawberry shortcakes.