Do-it-yourself 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 last word summer time dessert! Recent strawberries and ethereal whipped cream fill flaky, tender home made biscuits.
Right now 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 important to do to make them a scrumptious dessert. There’s no must prepare 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.
In case 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 straightforward to make, and so they’re SO significantly better than a store-bought substitute. They’re not too candy, in order that they actually let the strawberries shine. In case you ask me, that’s what good strawberry shortcake is all about. Take pleasure in!
Let’s Speak Strawberries
Recent summer time strawberries are greatest for strawberry shortcake. They’re so flavorful you could slice them up and add them straight to the shortcake filling—no additional sugar required!
On condition that the strawberries are the main focus of this recipe, I like to recommend making it throughout strawberry season. Nevertheless, in the event you’re craving it at one other time of yr, you possibly can 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 a substitute of recent berries.
What You’ll Must Make Strawberry Shortcake Biscuits
Along with strawberries, you’ll want these substances 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 Purple 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 really like the pop of brilliant taste they add to the biscuits.
- Eggs – They make the biscuits gentle and cohesive.
- Milk – Any type goes! I’ve had success with almond milk, however common milk and even buttermilk works too. Use what you’ve got 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, a little bit sugar, and vanilla extract, however in a pinch, store-bought whipped cream works too.
The way to Make Strawberry Shortcake
When you collect your substances, this strawberry shortcake recipe is straightforward to make:
Making the biscuits
First, make the biscuit dough. Whisk collectively the dry substances in a medium bowl. Then, add the chilly coconut oil and use your fingers to work it into the dry substances 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 smooth. 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 the event you favor.
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.
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 crucial. 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 little bit milk and sprinkle them with coarse sugar.
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.
Assembling the shortcakes
Once you’re able to serve, slice the truffles in half horizontally. A serrated knife works greatest for this step!
Layer them with strawberries and whipped cream earlier than digging in straight away.
The way to Retailer Strawberry Shortcake
For the very best style and texture, assemble strawberry shortcake simply earlier than serving. In case you assemble it too far upfront, moisture from the berries and cream will soak into the biscuits and make them soggy.
So, when you have leftover shortcake elements, I like to recommend storing them individually. The truffles 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 possibly can totally bake the biscuits upfront and freeze them. Allow them to thaw at room temperature for a number of hours earlier than serving.
Another choice is to make the biscuit dough forward of time. Minimize 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 crucial.
Extra Favourite Summer season Desserts
In case you love this strawberry shortcake recipe, strive one in all these scrumptious summer time desserts subsequent:
Strawberry Shortcake
Serves 8
Stop 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 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 will likely be extra moist and pliable than conventional biscuit dough.
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Flip the dough out onto a calmly 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 crucial 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 little bit 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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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.
