Strawberry Shortcakes

why make this recipe

Strawberry shortcake is a classic dessert that brings joy with its fresh flavors and layers of deliciousness. It’s simple to make and perfect for summer gatherings, family dinners, or even a sweet treat just for you. The combination of sweet strawberries, creamy whipped cream, and fluffy biscuits makes this dessert a favorite for many.

how to make Strawberry Shortcake

Ingredients:

• 2 cups all-purpose flour (spooned and leveled)
• ¾ cup medium-grind cornmeal
• ⅓ cup cane sugar
• 2½ teaspoons baking powder
• ¾ teaspoons 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)
• 3 cups fresh strawberries (hulled and sliced)
• 2 cups whipped cream or coconut whipped cream

Directions:

1. In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
2. Use your hands to work the coconut oil into the mixture until it looks like coarse sand.
3. Add the lemon zest, lemon juice, eggs, and milk. Mix until everything is just combined. The dough will be moist and easy to work with.
4. 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 and pat or roll it out again until it is 1-inch thick. Freeze it for 20 minutes.
5. Preheat your oven to 400°F and line a baking sheet with parchment paper.
6. Take the dough out of the freezer. Use a 2½-inch round biscuit cutter to cut out 3 to 4 biscuits. Re-roll any scraps to cut out 8 more 1-inch-thick biscuits. Place all biscuits on the baking sheet.
7. Brush the tops of the biscuits with a little milk and sprinkle with coarse sugar.
8. Bake for 16 to 18 minutes, or until the edges are golden brown.
9. Let the biscuits cool slightly. Slice them in half horizontally. Fill each biscuit with strawberries and whipped cream.

how to serve Strawberry Shortcake

Serve strawberry shortcake fresh once assembled. Place a bottom half of the biscuit on a plate, add a generous helping of sliced strawberries, and top with whipped cream. Finally, place the other half of the biscuit on top. You can also add a few extra strawberries on the side for presentation.

how to store Strawberry Shortcake

Store any leftover components separately. Keep the biscuits in an airtight container at room temperature for a day or two. The strawberries can be stored in the fridge, and the whipped cream should also stay in the fridge in a sealed container. Assemble the shortcakes just before serving for the best texture.

tips to make Strawberry Shortcake

1. Use fresh, ripe strawberries for the best flavor. If you can, pick them yourself!
2. For an extra touch, add a splash of vanilla extract to the whipped cream.
3. If you want a little crunch, consider adding some slivered almonds or crushed nuts on top before serving.

variation

You can switch out strawberries for other fruits, like peaches or blueberries, to create different flavors of shortcake. Consider mixing them together for a fruit medley version.

FAQs

1. Can I use frozen strawberries?
   Yes, you can use frozen strawberries if fresh ones are not available. Just be sure to thaw and drain them before using.

2. Is there a substitute for coconut oil?
   Yes, you can use cold butter instead of coconut oil for a more traditional flavor.

3. How do I make the biscuits fluffier?
   Make sure not to over-mix the dough and to keep your ingredients cold. This will help keep the biscuits light and fluffy!