Easy Strawberry Shortcake Recipe

Posted on by Cutify Life
Easy Strawberry Shortcake Recipe

This recipe for strawberry shortcake is something I could eat all summer long! Layers of cream and fresh berries are surrounded by bright, lemony cornmeal biscuits.

This week, if I could offer you one bit of advise, it would be to try this recipe for strawberry shortcake. It’s the type of dish that will make you grin because it’s rustic, opulent, and utterly wonderful. Strawberry shortcake is the ideal way to celebrate the arrival of summer.

These are bright, lemony cornmeal biscuits called shortcakes. I’ve always loved the combination of lemon and cornmeal (check out these lemon cookies or the Lemon Cornmeal Pancakes on Love and Lemons Every Day, page 37!), and they truly elevate this dish. The tangy lemon balances the richness of the cream filling, while the cornmeal gives the moist, soft biscuits structure. There is hardly nothing finer when fresh strawberries are added to the mixture.

Ingredients For Making Strawberry Shortcake Recipe

In relation to strawberries, I leave them unsweetened in this recipe. I don’t think it’s necessary to toss them with pinches of sugar at this time of year, but you might if you wanted to. Strawberries by themselves are a delicate, juicy, sweet treat! You won’t miss the additional sugar if you use the best ones you can find.

The following ingredients are required to prepare this recipe :

All-purpose Flour : Over the last few months, I have tried with a variety of flours, and King Arthur Flour consistently produces the greatest results. Make sure you utilise the spoon-and-level method to measure the flour for this recipe precisely.
Cornmeal : I use medium-grind cornmeal in this recipe. It gives the dough a pleasant texture that isn’t overly crisp or grainy. Arrowhead Mills and Bob’s Red Mill are my favourite brands.
Sugar Granules : For sweetness.
Baking Powder : This adds fluff to the biscuits.
Sea Salt : To bring out every flavour!
Coconut Oil : In place of butter or heavy cream, it gives the dough a thick, layered texture.
Lemon zest and juice : They provide a bright, fresh flavour to the dough! Make sure you have at least two lemons on hand because you need two teaspoons of each.
Eggs : They give the biscuits a rich flavour and aid in their rising.
Almond Milk : It gives the biscuit dough more moisture. To get a wonderful crisp crust on the biscuits, I also brush almond milk over them!
Coconut Cream : coconut cream is my preferred option over whipped cream because it completely eliminates dairy from this dish. Of course, you could also make great conventional whipped cream.

IngredientsValue
Lemon Cornmeal Biscuits
all-purpose flour2 cups
medium-grind cornmeal¾ cup
cane sugar⅓ cup
baking powder2 ½ teaspoons
sea salt¾ teaspoons
coconut oil, hardened and cut into small pieces½ cup
lemon zest2 tablespoons
lemon juice2 tablespoons
eggs, beaten2
almond milk, more for brushing¼ cup
Coarse sugar, for sprinkling, optionalto taste
For Assembly
strawberries, sliced3 cups
whipped cream or coconut whipped cream2 cups
Mint leaves, optionalto taste

How To Make Strawberry Shortcake Recipe ?

Are you ready to create some strawberry shortcake? Fortunately for us, it’s simple! What you should do is as follows:

Step 1 : Prepare the biscuit dough first. In a medium bowl, whisk together the dry ingredients. Once the mixture resembles coarse crumbs, add the coconut oil and mix it into the dry ingredients with your fingertips. Lastly, stir in the eggs, almond milk, zest, and juice of the lemon until just blended.

Step 2 : Next, give the dough form. Place the mixture onto a piece of parchment paper that has been lightly floured, shape it into a rectangle, and then fold it into thirds. For 20 minutes, pat or roll the folded dough to a thickness of approximately 1 inch, then freeze it.

Step 3 : Cut out the biscuits after the dough has chilled. Punch them out with a 2-1/2-inch round biscuit cutter, collecting the scraps and laying out the dough again as needed. Eight biscuits, each one inch thick, should be the result.

Step 4 : Next, bake! If desired, coat the biscuits with a little amount of almond milk and dust them with coarse sugar. Bake them for about 17 minutes at 400 degrees, or until the edges are just beginning to turn golden brown.

Step 5 : The smell of butter and lemon will permeate your home while the biscuits bake. I promise you, it’s really amazing!

Step 6 : Before assembling the shortcakes, take the biscuits out of the oven and this is the tricky part let them cool somewhat.

Step 7 : Eat at last! Cut the biscuits in half lengthwise, then arrange the strawberries on top of them along with a dab of whipped cream. To make it extra fresh, I like to add a few mint leaves. Have fun!

Read More : Easy Basic Vanilla Cake Recipe

Instructions For Making Strawberry Shortcake Recipe

  • Mix the flour, cornmeal, sugar, baking powder, and salt in a medium-sized bowl.
  • Work in the coconut oil with your hands until the mixture takes on the texture of gritty sand. Incorporate the lemon zest, lemon juice, eggs, and milk, blending until thoroughly blended. Compared to regular biscuit dough, this dough will be more malleable and moist.
  • Place the dough onto a piece of parchment paper that has been lightly floured, then pat it into a rectangle that is ½ inch thick. Roll or pat the dough until it is one inch thick again after folding it into thirds. For twenty minutes, freeze.
  • Set a baking sheet covered with parchment paper and preheat the oven to 400°F.
  • Take the dough out of the freezer and cut out three or four biscuits with a 2½-inch round biscuit cutter. Cut out 8 biscuits that are 1 inch thick by rerolling the scraps as needed. The biscuits should be put on the baking sheet.
  • Sprinkle coarse sugar on top of the biscuits and brush with a little almond milk, if desired.
  • Bake for 16 to 18 minutes, or until the edges are golden brown.
  • Combine the biscuits, strawberries, cream, and mint, if preferred, to assemble the strawberry shortcakes.

Variations Of Strawberry Shortcake Recipe

Change the fruit : While strawberry shortcake is a traditional dish, blues or raspberries would also work well in this lemon biscuit recipe. Replace the strawberries with them, or, for a fun twist, stuff the biscuits with a mixture of blueberries and strawberries!
Make use of your preferred cream kind : Although coconut cream is my preferred filling for strawberry shortcakes, any chilled, creamy filling would work well here. Serve your shortcake with a dollop of vanilla ice cream or make classic whipped cream with heavy cream, sugar, and vanilla essence. A spoonful of Greek yoghurt may be used in place of the cream for a lighter version.
Make it easy : Not only do these lemon cornmeal biscuits taste great on their own, but they also create a delicious strawberry shortcake! You may eat the biscuits plain without the fruity filling, or you can eat them as a light snack or breakfast by spreading them with your favourite jam.

Read More : Easy Vanilla Ice Cream Recipe

Tips For Strawberry Shortcake Recipe

  • Verify the temperature of your coconut oil. When working with the coconut oil into the flour, it must be cold, much as the butter in this scone recipe. The secret to making stacked biscuits that will rise in the oven is the cold, firm oil. Before I begin cooking, I prefer to measure out my coconut oil and store it in the refrigerator for an hour. Coconut oil gets too difficult to deal with very fast, therefore I don’t advise freezing it.
  • Slice the coconut oil into tiny bits. This is vital! You want to maintain the cool temperature of your coconut oil. You’ll be able to incorporate it with the dry ingredients faster if you chop it into little bits. In this manner, when you operate, the heat from your hands won’t melt the oil.
  • Don’t shorten the period of chilling. Freeze the dough for a full 20 minutes before cutting and baking the cookies, since colder dough produces puffier biscuits with better layering.
  • Place some sugar on top. Although I indicate that this step is optional, I strongly advise brushing the biscuits with almond milk and dusting them with sugar prior to baking. It gives them a wonderful, crunchy topping!
  • Before you eat, put the shortcakes together. Assembling the cakes you intend to consume immediately is better for strawberry shortcake as it tastes best that way. Remaining biscuits can be stored for two days at room temperature in an airtight container. They freeze nicely for up to a month as well!

Read More : Easy Chocolate Caramels Recipe

Final Thoughts

The ideal summertime treat is this simple recipe for strawberry shortcake. Layers of cream and strawberries are surrounded by soft, lemony cornmeal biscuits. Use coconut cream in place of the conventional whipped cream to make this dish dairy-free.

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