Introduction
Summer is the perfect season for indulging in delicious, light desserts that celebrate the bounty of fresh fruits. One of the most classic and beloved summer treats is Strawberry Shortcake. This delightful dessert combines tender, lemon-flavored biscuits with sweet strawberries and fluffy whipped cream, making it a must-try for any summer gathering.
Detailed Ingredients with measures
Lemon Cornmeal Biscuits:
2 cups all-purpose flour
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
2 tablespoons lemon zest
2 tablespoons lemon juice
2 eggs, beaten
¼ cup almond milk, plus more for brushing
Coarse sugar, for sprinkling (optional)
For Assembly:
3 cups strawberries, sliced
2 cups whipped cream or coconut whipped cream
Mint leaves (optional)
Prep Time
30 minutes
Cook Time
16 to 18 minutes
Total Time
Approximately 50 minutes
Yield
Serves 8
Directions
1. Prepare the Biscuit Dough:
In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. Using your hands, work the coconut oil into the dry ingredients until the mixture resembles coarse sand. Add the lemon zest, lemon juice, beaten eggs, and almond milk. Mix 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 and 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. Freeze the dough 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 and use a 2½-inch round biscuit cutter to cut out 3 to 4 biscuits. Re-roll the scraps as necessary to cut out a total of 8 biscuits. Place the biscuits on the prepared baking sheet. If desired, brush the tops with a little almond milk and sprinkle with coarse sugar. Bake for 16 to 18 minutes, or until golden brown around the edges.
4. Assemble the Shortcakes:
Slice the baked biscuits in half horizontally. Layer the bottom halves with sliced strawberries and a dollop of whipped cream. Place the top halves of the biscuits over the whipped cream. Garnish with additional whipped cream, strawberries, and mint leaves, if desired.
For the complete list of summer dessert recipes, including detailed instructions and additional tips, please visit the original post on Love and Lemons.
Detailed Directions and Instructions
Prepare the Biscuit Dough:
In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. Using your hands, work the coconut oil into the dry ingredients until the mixture resembles coarse sand. Add the lemon zest, lemon juice, beaten eggs, and almond milk. Mix 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 and 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. Freeze the dough 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 and use a 2½-inch round biscuit cutter to cut out 3 to 4 biscuits. Re-roll the scraps as necessary to cut out a total of 8 biscuits. Place the biscuits on the prepared baking sheet. If desired, brush the tops with a little almond milk and sprinkle with coarse sugar. Bake for 16 to 18 minutes, or until golden brown around the edges.
Assemble the Shortcakes:
Slice the baked biscuits in half horizontally. Layer the bottom halves with sliced strawberries and a dollop of whipped cream. Place the top halves of the biscuits over the whipped cream. Garnish with additional whipped cream, strawberries, and mint leaves, if desired.
Notes
Ingredient Substitutions:
You can use regular butter instead of coconut oil for a different flavor and texture. For a gluten-free option, consider using a gluten-free all-purpose flour blend.
Serving Suggestions:
Serve immediately after assembling for the best texture, as the biscuits can become soggy if left to sit for too long.
Storage Tips:
Store leftover biscuits and strawberry components separately in the refrigerator. Reassemble the shortcakes just before serving to maintain freshness.
Cook techniques
Measuring Ingredients
Ensure precise measurements of flour and other ingredients for optimal biscuit texture.
Mixing Dough
Combine dry ingredients before incorporating fats; this allows for even distribution and prevents overworking the dough.
Chilling the Dough
Chill the dough to allow it to firm up, which helps in achieving a flaky texture when baked.
Cutting Biscuits
Use a sharp, round cutter to cut out biscuits cleanly; twisting the cutter can affect the rise.
Baking Biscuits
Bake in a preheated oven for even cooking; monitor closely to avoid over-baking for perfectly golden edges.
Assembling the Shortcakes
Layer ingredients carefully for an appealing presentation; consider allowing the strawberries to macerate for enhanced flavor.
FAQ
Can I substitute coconut oil with another fat?
Yes, you can use butter or a different plant-based oil, but the flavor and texture may vary.
How can I make this recipe vegan?
Replace eggs with flax eggs and use a non-dairy milk for the whipped cream.
What type of strawberries are best for this recipe?
Fresh, ripe strawberries are preferred for sweetness; avoid overripe ones for better texture.
Can I prepare the biscuits in advance?
Yes, you can make the dough ahead of time and freeze it before baking.
What can I use instead of almond milk?
Any non-dairy milk can work, such as soy, oat, or cashew milk.
Conclusion
The Strawberry Shortcake recipe is a delightful addition to any summer gathering, combining the zesty flavor of lemon with the sweetness of strawberries and the creaminess of whipped cream. This dessert is not only easy to make but also visually appealing and refreshing, perfect for hot days.
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