Do-it-yourself strawberry shortcake is the proper summer season 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 season dessert! Contemporary strawberries and ethereal whipped cream fill flaky, tender selfmade 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 splendid deal with.
In the event you’ve by no means made strawberry shortcake from scratch earlier than, I hope you’ll attempt it this summer season. 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, in order that they actually let the strawberries shine. In the event you ask me, that’s what good strawberry shortcake is all about. Get pleasure from!
Let’s Discuss Strawberries
Contemporary summer season strawberries are greatest for strawberry shortcake. They’re so flavorful that you could slice them up and add them straight to the shortcake filling—no further sugar required!
Provided that the strawberries are the main focus of this recipe, I like to recommend making it throughout strawberry season. Nonetheless, in case you’re craving it at one other time of 12 months, you may substitute a special seasonal fruit (I really like different berries like blueberries and raspberries!). Another 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, 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 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 will have available.
- And sea salt – To make all of the flavors pop!
Discover the whole recipe with measurements under.
Whipped Cream Choices
Fill your strawberry shortcake with whipped cream to accent the juicy strawberries. I wish to make selfmade whipped cream with chilled heavy cream, just a little sugar, and vanilla extract, however in a pinch, store-bought whipped cream works too.
Learn how to 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 may be difficult! I wish to measure it whereas it’s smooth. Then, I switch it to a small bowl and refrigerate it till it hardens, normally 10 to half-hour. I take advantage of 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 favor.
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, 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 vital. It is best to find yourself with 8 1-inch-thick desserts.
Place them on a baking sheet lined with parchment paper. Brush them with just a little 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
Once 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 immediately.
Learn how to Retailer Strawberry Shortcake
For the very best style and texture, assemble strawberry shortcake simply earlier than serving. In the event you 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 elements, I like to recommend storing them individually. The desserts will preserve in an hermetic container at room temperature for as much as 2 days. In addition they freeze properly for as much as 3 months.
If you wish to get forward, you may absolutely bake the biscuits upfront and freeze them. Allow them to thaw at room temperature for just a few hours earlier than serving.
Another choice is to make the biscuit dough forward of time. Reduce 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 vital.
Extra Favourite Summer time Desserts
In the event you love this strawberry shortcake recipe, attempt certainly one of these scrumptious summer season desserts subsequent:
Strawberry Shortcake
Serves 8
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In a medium bowl, whisk collectively the flour, cornmeal, sugar, baking powder, and salt.
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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 shall be extra moist and pliable than conventional biscuit dough.
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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.
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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 vital 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 just a little 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.
