Irresistible Strawberry Shortcake Recipe with Lemon Biscuits
Savor this delightful strawberry shortcake recipe featuring lemon cornmeal biscuits, fresh strawberries, and topped with cream.
Equipment
- Mixing bowl
- biscuit cutter
- Baking sheet
- Parchment paper
- Whisk
Ingredients
For the Biscuits
- 2 cups All-Purpose Flour consider using gluten-free flour for a gluten-free option
- 1/2 cup Medium-Grind Cornmeal swap for fine cornmeal if needed
- 1/4 cup Cane Sugar coconut sugar or raw sugar work well as alternatives
- 1 tablespoon Baking Powder check freshness for best results
- 1/2 teaspoon Sea Salt coarse salt may be substituted
- 1/3 cup Coconut Oil (or Butter) unsalted butter can be used for a richer flavor
- 1 tablespoon Lemon Zest fresh zest provides the best taste
- 2 tablespoons Lemon Juice
- 2 large Eggs for a vegan option, try flax eggs
- 3/4 cup Milk almond or oat milk are excellent dairy-free choices
- 2 tablespoons Coarse Sugar (for sprinkling) optional
For the Filling
- 4 cups Fresh Strawberries use seasonal berries for the best flavor
For the Topping
- 1 cup Whipped Cream (or Coconut Cream) coconut cream is a fantastic dairy-free alternative
Instructions
Directions
- Prepare Biscuit Dough: In a bowl, whisk together flour, cornmeal, sugar, baking powder, and salt. Add cold coconut oil and work it in until the mixture resembles coarse crumbs. Then, mix in lemon zest, juice, eggs, and milk until just combined, being careful not to overmix.
- Shape the Dough: Turn the dough onto parchment paper and gently pat it into a rectangle. Fold the dough into thirds and roll it out to about 1-inch thickness. Freeze for about 20 minutes to help the biscuits maintain their shape.
- Cut Biscuits: Using a biscuit cutter, cut out your biscuits. Gather and re-roll any scraps to ensure you get approximately 8 biscuits in total. Place the biscuits onto a baking sheet lined with parchment paper.
- Bake: Brush the tops of the biscuits with milk and sprinkle with coarse sugar if desired. Bake in a preheated oven at 400°F for 16-18 minutes or until they are golden brown and fragrant.
- Assemble: Once slightly cooled, slice the biscuits in half. Layer with fresh strawberries and a dollop of whipped cream. Serve right away to avoid sogginess and enjoy the delightful medley of flavors.
Notes
Optional: Garnish with a mint leaf for a refreshing touch. For best results, follow expert tips to enhance your shortcake preparation and storage.