The ideal summertime treat is a homemade strawberry shortcake. Simple and tasty, my recipe calls for cream, fresh berries, and flaky lemon biscuits.
When summer rolls around, there’s no better dessert than this strawberry shortcake. Precious handmade biscuits are filled with light whipped cream and fresh strawberries.
Strawberries are at their prime right now. They have an explosion of sweet and sour taste and are very juicy. The dish demonstrates how easy it is to whip together a tasty dessert, which is why I like it. Cooking or even sweetening them is unnecessary. A simple, rustic, and exquisite treat is to sandwich them between biscuits and top with a dab of whipped cream.
I really hope that this summer you would give homemade strawberry shortcake a go if it is something you have never done before. You won’t believe how much better these lemon cornmeal biscuits are than the store-bought version. Plus, they’re really simple to prepare. Because they aren’t too sugary, the strawberries really stand out. That, in my opinion, is the essence of delicious strawberry shortcake. Have fun!
For the greatest strawberry shortcake, use fresh summer strawberries. You may skip the sugar and just slice them and throw them into the shortcake filling; they’re that tasty!
I suggest preparing this dish during strawberry season since the strawberries are the main ingredient. Nonetheless, you can easily swap out the seasonal fruit with another one (my favorite alternatives are blueberries and raspberries!). Alternatively, you may use frozen strawberries to whip up my strawberry compote. Swap out the fresh berries with this in the filling.
Strawberry Shortcake Biscuit Recipe Ingredients
For the shortcake biscuits, you’ll need strawberries and the following ingredients:
Flour for all purposes—Be careful not to cram too much flour into your measuring cup; instead, spoon and level it.
In my opinion, medium-grind cornmeal is the best kind to use for this dish. It gives the dough a pleasant texture without being too crunchy or abrasive. The Arrowhead Mills and Bob’s Red Mill brands are my favorites.
For sweetness, granulated sugar is used. To make the biscuits extra crispy, I dust them with coarse sugar.
To make the biscuits puff up during baking, you’ll need baking powder.
Coconut oil, when chilled, adds richness and flakiness to the dough. You may also use unsalted butter here.
Although lemon zest and juice aren’t often seen in strawberry shortcake, I like how they brighten up the biscuits with their zesty taste.
To make the biscuits airy and pliable, you need eggs.
Any sort of milk will do! Almond milk has worked for me, but any kind of milk will do, even buttermilk. Make do with the materials you already possess.
And some sea salt—for that extra kick of flavor!
See the whole recipe down below, along with the exact amounts.
Options for Whipped Cream
To complement the luscious strawberries, top your strawberry shortcake with whipped cream. If I’m short on time, I can use store-bought whipped cream; but, my preferred handmade recipe calls for chilled heavy cream, a touch of sugar, and vanilla flavor.
Substitute coconut whipped cream for the dairy-free version.
Swap out the vanilla ice cream with your preferred flavor for a new and refreshing twist.
Raspberry Shortcake Recipe
Making this strawberry shortcake couldn’t be easier if you have all the ingredients:
Rolling out the cookies
Get the biscuit dough going first. Combine the dry ingredients in a medium bowl and whisk to combine. Next, incorporate the cooled coconut oil into the dry ingredients by rubbing it in with your fingertips until a coarse crumb mixture forms. Lastly, incorporate the eggs, milk, lemon juice, and zest with the mixture until just blended.
Advice: Be careful while handling cold coconut oil. I find it most convenient to take the measurements while it is still quite soft. Then, after about ten to thirty minutes, I put it in the fridge to solidify. After that, I put it in a little dish. Before incorporating it into the dough, I chop it into little pieces using a paring knife. If you prefer cold butter, feel free to sub it.
The dough must next be shaped. Transfer to a parchment sheet that has been gently dusted with flour. Shape into a rectangle and fold in thirds. Freeze the dough for 20 minutes after patting or rolling it out to a thickness of about 1 inch.
Cut out the biscuits after the dough has chilled. Punch them out using a 2-1/2-inch round biscuit cutter, rerolling the dough as needed and collecting the scraps. Aim for eight cakes that are one inch thick.
Arrange them on a parchment-lined baking sheet. Apply a little coating of milk and then dust with coarse sugar.
In the next 17 minutes, or until a little golden brown around the edges, bake the biscuits at 400°F.
Preparing the desserts
Cut the cakes horizontally in half when you’re almost ready to serve. For this phase, a serrated knife is ideal!
Top with whipped cream and strawberries, and then dive in.
Strawberry Shortcake: A Storage Guide
Strawberry shortcake is at its most delicious and tender when assembled just before serving. Too much time between assembly and serving can cause the biscuits to get mushy from soaking up the cream and berries.
If you happen to have any leftover shortcake ingredients, it’s best to keep them in their own container. The cakes may be stored for up to two days at room temperature in an airtight container. By the way, you may freeze them for up to three months without any problems.
The biscuits may be baked to perfection ahead of time and then frozen for later use. Allow them to defrost for a few hours at room temperature before to consumption.
You might also prepare the biscuit dough in advance. Before freezing, make sure the biscuits are cut out. To bake them from frozen, just add a minute or two to the baking time when you’re ready to serve.
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