Selfmade strawberry shortcake is the right 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.

At the moment of 12 months, strawberries are at their finest. They’re insanely juicy and bursting with candy and tangy taste. I 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 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 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. In the event you ask me, that’s what good strawberry shortcake is all about. Get pleasure from!

Let’s Speak Strawberries

Contemporary summer season strawberries are finest for strawberry shortcake. They’re so flavorful that you would be able to 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. Nevertheless, in the event you’re craving it at one other time of 12 months, you’ll be able to substitute a special seasonal fruit (I 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 a substitute 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, however 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 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 like the pop of shiny taste they add to the biscuits.
• Eggs – They make the biscuits mild 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 available.
• And sea salt – To make all of the flavors pop!

Discover the entire recipe with measurements beneath.

Tips on 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 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 will be tough! I wish to measure it whereas it’s mushy. 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 at liberty to sub chilly butter in the event you choose.

Subsequent, form the dough. Flip it out onto a flippantly 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, 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 crucial. It’s best to find yourself with 8 1-inch-thick muffins.

Place them on a baking sheet lined with parchment paper. Brush them with a bit of milk and sprinkle them with coarse sugar.

Then, bake the biscuits at 400°F for about 17 minutes, or till they’re flippantly golden brown across the edges.

Take away from the oven and permit to chill barely.

Assembling the shortcakes

If you’re able to serve, slice the muffins in half horizontally. A serrated knife works finest for this step!

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

Tips on 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, in case you have leftover shortcake parts, I like to recommend storing them individually. The muffins will maintain in an hermetic container at room temperature for as much as 2 days. In addition they freeze effectively for as much as 3 months.

If you wish to get forward, you’ll be able to totally bake the biscuits upfront and freeze them. Allow them to thaw at room temperature for just a few hours earlier than serving.

An alternative choice is to make the biscuit dough forward of time. Minimize out the biscuits after which freeze them unbaked. If you’re able to serve, bake them from frozen, including an additional minute or two to the bake time if crucial.

Extra Favourite Summer time Desserts

In the event you love this strawberry shortcake recipe, strive certainly one of these scrumptious summer season desserts subsequent:

Strawberry Shortcake

Prep Time: 30 minutes minutes

Prepare dinner Time: 20 minutes minutes

Complete Time: 50 minutes 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.

Prepare dinner ModeStop your display from going darkish

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

• Utilizing your palms, 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 probably be extra moist and pliable than conventional biscuit dough.

• Flip the dough out onto a flippantly 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.

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

• 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.

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

• Bake for 16 to 18 minutes, or till golden brown across the edges.

• 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.