Introduction
Strawberry shortcake is a classic dessert that celebrates the juicy sweetness of fresh strawberries. This recipe from Love and Lemons incorporates flaky lemon cornmeal biscuits and airy whipped cream, making it a delightful treat for any occasion, especially during the summer months. The combination of flavors and textures results in a dish that is not only beautiful but incredibly satisfying. Let’s dive into the detailed recipe.
Detailed Ingredients with measures
For the Biscuits:
2 cups all-purpose flour, spooned and leveled
¾ cup medium-grind cornmeal
⅓ cup cane sugar
2½ teaspoons baking powder
¾ teaspoon sea salt
½ cup coconut oil, hardened and cut into small pieces, or cold butter, cubed
2 tablespoons lemon zest
2 tablespoons fresh lemon juice
2 large eggs, beaten
¼ cup milk, plus more for brushing
Coarse sugar, for sprinkling
For the Strawberries and Cream:
3 cups fresh strawberries, hulled and sliced
2 cups whipped cream or coconut whipped cream
Prep Time
20 minutes
Cook Time
16 to 18 minutes
Total Time
Approximately 40 minutes
Yield
Makes 8 biscuits
Instructions
1. Prepare the Biscuit Dough:
In a medium bowl, whisk together the all-purpose flour, cornmeal, cane sugar, baking powder, and sea salt. Add the hardened coconut oil (or cold butter) to the dry ingredients. Using your hands, work it into the mixture until it resembles coarse sand. Stir in the lemon zest, lemon juice, beaten eggs, and milk until just combined. The dough will be more moist and pliable than traditional biscuit dough.
2. Shape and Chill the Dough:
Turn the dough out onto a lightly floured piece of parchment paper. Pat it into a ½-inch-thick rectangle. Fold the dough into thirds, then pat or roll it out again until it’s 1 inch thick. Transfer the dough to the freezer and let it chill for 20 minutes.
3. Cut and Bake the Biscuits:
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Remove the dough from the freezer. Using a 2½-inch round biscuit cutter, cut out 3 to 4 biscuits. Re-roll the scraps as necessary to cut out a total of 8 biscuits, each about 1 inch thick. Place the biscuits on the prepared baking sheet. Brush the tops with a little milk and sprinkle with coarse sugar. Bake for 16 to 18 minutes, or until the biscuits are golden brown around the edges. Remove from the oven and allow the biscuits to cool slightly.
4. Assemble the Strawberry Shortcakes:
Slice the cooled biscuits in half horizontally using a serrated knife. Fill each biscuit with sliced fresh strawberries and a generous dollop of whipped cream or coconut whipped cream. Serve immediately and enjoy!
Note:
For the best taste and texture, it’s recommended to assemble the strawberry shortcakes just before serving. If you have leftover components, store the biscuits in an airtight container at room temperature for up to 2 days, and keep the strawberries and whipped cream refrigerated separately.
Detailed Directions and Instructions
Prepare the Biscuit Dough
In a medium bowl, whisk together the all-purpose flour, cornmeal, cane sugar, baking powder, and sea salt. Add the hardened coconut oil (or cold butter) to the dry ingredients. Using your hands, work it into the mixture until it resembles coarse sand. Stir in the lemon zest, lemon juice, beaten eggs, and milk until just combined. The dough will be more moist and pliable than traditional biscuit dough.
Shape and Chill the Dough
Turn the dough out onto a lightly floured piece of parchment paper. Pat it into a ½-inch-thick rectangle. Fold the dough into thirds, then pat or roll it out again until it’s 1 inch thick. Transfer the dough to the freezer and let it chill for 20 minutes.
Cut and Bake the Biscuits
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Remove the dough from the freezer. Using a 2½-inch round biscuit cutter, cut out 3 to 4 biscuits. Re-roll the scraps as necessary to cut out a total of 8 biscuits, each about 1 inch thick. Place the biscuits on the prepared baking sheet. Brush the tops with a little milk and sprinkle with coarse sugar. Bake for 16 to 18 minutes, or until the biscuits are golden brown around the edges. Remove from the oven and allow the biscuits to cool slightly.
Assemble the Strawberry Shortcakes
Slice the cooled biscuits in half horizontally using a serrated knife. Fill each biscuit with sliced fresh strawberries and a generous dollop of whipped cream or coconut whipped cream. Serve immediately and enjoy!
Notes
Best Assembly Timing
For the best taste and texture, it’s recommended to assemble the strawberry shortcakes just before serving.
Storage Recommendations
If you have leftover components, store the biscuits in an airtight container at room temperature for up to 2 days, and keep the strawberries and whipped cream refrigerated separately.
Flavor Profile
This delightful dessert combines flaky lemon cornmeal biscuits with fresh, juicy strawberries and airy whipped cream, making it a perfect treat for summer gatherings.
Cook Techniques
Whisking Dry Ingredients
Incorporate air into dry ingredients by whisking them together thoroughly. This helps to evenly distribute the baking powder and ensures a consistent rise in the biscuits.
Working in Fat
When incorporating coconut oil or cold butter into the dry mixture, use your hands to work the fat until it resembles coarse sand. This is essential for creating flaky layers in the biscuits.
Patting and Folding Dough
After mixing the dough, pat it into a rectangle and fold it into thirds. This technique helps develop layers that result in a more tender biscuit.
Chilling the Dough
Chill the biscuit dough in the freezer for 20 minutes before baking. This helps to maintain the shape of the biscuits and results in a flakier texture.
Baking Biscuits
Bake the biscuits at a high temperature (400°F or 200°C) until they are golden brown around the edges. High heat helps produce a nice rise and a crisp exterior.
Assembling Shortcakes
When assembling, slice the biscuits horizontally and layer with fresh strawberries and whipped cream. Assembly should be done just before serving to maintain texture and prevent sogginess.
FAQ
Can I use different types of flour for the biscuits?
Yes, you can experiment with different types of flour, but all-purpose flour is recommended for the best structure and texture.
What can I substitute for coconut oil?
Cold butter or any solid vegetable shortening can be used as a substitute for coconut oil in the biscuit recipe.
How do I store leftover biscuits?
Store any leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, consider freezing them.
Can I prepare the biscuits ahead of time?
Yes, you can prepare the dough in advance and chill it. You can also cut the biscuits and freeze them for later baking.
Is it okay to use frozen strawberries?
While fresh strawberries are preferred for their flavor and texture, frozen strawberries can be used in a pinch if thawed and drained properly.
Conclusion
The Strawberry Shortcake recipe brings together the delightful flavors of flaky lemon cornmeal biscuits, fresh strawberries, and airy whipped cream, making it a perfect dessert for any summer occasion. The combination of textures and tastes in this dish creates a satisfying experience that is sure to impress your guests and loved ones. Enjoy the delightful treat and savor the fruits of your labor!
Strawberry Rhubarb Shortcake
Combine fresh strawberries with tart rhubarb for a tangy twist on this classic dessert. The tartness of rhubarb complements the sweetness of the strawberries beautifully.
Peach and Blackberry Shortcake
Substitute strawberries with juicy peaches and blackberries for a delightful summer variation. The sweet and succulent fruits add a delicious flavor contrast to the biscuits.
Chocolate Strawberry Shortcake
For chocolate lovers, incorporate cocoa powder into the biscuit dough for a rich chocolate flavor. Layer with strawberries and whipped cream for a decadent treat.
Mint Infused Whipped Cream
Add a refreshing twist to your whipped cream by incorporating fresh mint leaves. This bright flavor will enhance the strawberries and add a new dimension to your shortcake.
Vegan Strawberry Shortcake
Replace the eggs and dairy with vegan alternatives such as flax eggs and coconut milk. Enjoy a plant-based version of this beloved dessert without sacrificing flavor.
Almond Flour Shortcake
For a gluten-free option, substitute traditional flour with almond flour. This nutty flavor will lend itself well to the strawberries and whipped cream.
Coconut Cream Shortcake
Use thick coconut cream in place of traditional whipped cream for a tropical flair. This adds a delicious coconut flavor that pairs exceptionally well with strawberries.
