Strawberry Shortcake Recipe – Love and Lemons

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

strawberry shortcake recipe

This strawberry shortcake recipe is the last word summer season dessert! Recent 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 really like this recipe as a result of it exhibits how little it’s a must 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.

For those who’ve by no means made strawberry shortcake from scratch earlier than, I hope you’ll strive it this summer season. The lemon cornmeal biscuits on this recipe are straightforward to make, they usually’re SO a lot 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!

Biscuit recipe ingredients

Let’s Speak Strawberries

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

On condition that the strawberries are the main target of this recipe, I like to recommend making it throughout strawberry season. Nonetheless, in case you’re craving it at one other time of yr, you’ll be able to 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.

Cutting out biscuit dough

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, nevertheless it’s not too coarse or crunchy. My go-to manufacturers are Arrowhead Mills and Bob’s Red 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 vivid 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 may have readily available.
  • And sea salt – To make all of the flavors pop!

Discover the entire recipe with measurements under.

Whipped Cream Choices

Fill your strawberry shortcake with whipped cream to accent the juicy strawberries. I prefer to make home made whipped cream with chilled heavy cream, somewhat sugar, and vanilla extract, however in a pinch, store-bought whipped cream works too.

How to make strawberry shortcake

Methods to 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 might be difficult! 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 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.

Biscuits on a baking sheet

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 needed. You must 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.

Homemade shortcakes on a cooling rack

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.

Best strawberry shortcake recipe

Assembling the shortcakes

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

Strawberry shortcake on a plate

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

Biscuits with strawberries and cream

Methods to Retailer Strawberry Shortcake

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

So, if in case 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 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. Lower out the biscuits after which freeze them unbaked. Once you’re able to serve, bake them from frozen, including an additional minute or two to the bake time if needed.

strawberry shortcake

Extra Favourite Summer season Desserts

For those who love this strawberry shortcake recipe, strive one among these scrumptious summer season desserts subsequent:

Strawberry Shortcake

Prep Time: 30 minutes

Prepare dinner Time: 20 minutes

Whole Time: 50 minutes

Serves 8

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

Prevent your screen from going dark

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

  • Using your hands, work the coconut oil in until the mixture resembles coarse sand. Add the lemon zest, lemon juice, eggs, and milk and mix until just combined. The dough will be more moist and pliable than traditional biscuit dough.

  • Turn the dough out onto a lightly floured piece of parchment paper and pat into a ½-inch-thick rectangle. Fold the dough into thirds and pat or roll again until 1-inch thick. Freeze for 20 minutes.

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

  • Remove the dough from the freezer and use a 2½-inch round biscuit cutter to cut out 3 to 4 biscuits. Re-roll the scraps as necessary to cut out 8 1-inch-thick biscuits. Place the biscuits on the baking sheet.

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

  • Bake for 16 to 18 minutes, or until golden brown around the edges.

  • Allow the biscuits to cool slightly, 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 adapted from King Arthur Flour.