Do-it-yourself 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! Contemporary strawberries and ethereal whipped cream fill flaky, tender do-it-yourself 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 reveals how little you must 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 opulent deal with.

When 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 simple to make, and so they’re SO significantly better than a store-bought substitute. They’re not too candy, so that they actually let the strawberries shine. When you ask me, that’s what good strawberry shortcake is all about. Take pleasure in!


Biscuit recipe ingredients


Let’s Speak 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. Nevertheless, in case 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!). 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 elements 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, but it surely’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 mild and cohesive.
  • Milk – Any form goes! I’ve had success with almond milk, however common milk and even buttermilk works too. Use what you have got available.
  • And sea salt – To make all of the flavors pop!

Discover the entire recipe with measurements beneath.

Whipped Cream Choices

Fill your strawberry shortcake with whipped cream to accent the juicy strawberries. I prefer to make do-it-yourself 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


The way to Make Strawberry Shortcake

When you collect your elements, this strawberry shortcake recipe is straightforward to make:

Making the biscuits

First, make the biscuit dough. Whisk collectively the dry elements in a medium bowl. Then, add the chilly coconut oil and use your palms to work it into the dry elements 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 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 desire.

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.


Biscuits on a baking sheet


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 mandatory. You must find yourself with 8 1-inch-thick truffles.

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 evenly golden brown across the edges.

Take away from the oven and permit to chill barely.


Best strawberry shortcake recipe


Assembling the shortcakes

Whenever you’re able to serve, slice the truffles 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 straight away.


Biscuits with strawberries and cream


The way to Retailer Strawberry Shortcake

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

So, when you’ve got leftover shortcake parts, I like to recommend storing them individually. The truffles will hold in an hermetic container at room temperature for as much as 2 days. Additionally they freeze effectively 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 couple of 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. Whenever you’re able to serve, bake them from frozen, including an additional minute or two to the bake time if mandatory.


strawberry shortcake


Extra Favourite Summer season Desserts

When you love this strawberry shortcake recipe, attempt considered one of these scrumptious summer season desserts subsequent:

Strawberry Shortcake

Prep Time: 30 minutes

Cook dinner Time: 20 minutes

Whole Time: 50 minutes

Serves 8

This simple 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 exchange the standard 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.


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