Strawberry Shortcake
User Reviews
5
Strawberry Shortcake
Description
This Strawberry Shortcake recipe begins with making biscuits combining all-purpose flour and medium grind cornmeal, providing a slightly gritty texture and light crumb. Cane sugar, baking powder, and sea salt are added for sweetness and leavening. Coconut oil (or cold butter) adds richness and a tender crumb. Lemon zest and juice provide a fresh citrus note that brightens the biscuit flavor.
The dough is folded, rolled, and chilled to create flaky layers and then cut into rounds before baking at 400°F until golden. The biscuits have a moist, pliable texture that's perfect for layering. Fresh hulled and sliced strawberries form a juicy topping, with whipped cream or coconut whipped cream adding softness and richness to the assembled dessert.
Strawberry Shortcake is a great seasonal dessert that highlights fresh fruit and lightly sweetened biscuits. It works well served chilled or at room temperature after baking, with the biscuits splitting to hold generous strawberry and cream fillings.
Ingredients
Biscuits
- 2 cups all-purpose flour spooned and leveled
- ¾ cup cornmeal medium grind
- ⅓ cup cane sugar
- 2½ teaspoons baking powder
- ¾ teaspoons salt sea salt
- ½ cup coconut oil hardened and cut into small pieces, or cold butter, cubed
- 2 tablespoons lemon zest
- 2 tablespoons lemon juice fresh
- 2 egg beaten, large
- ¼ cup milk plus more for brushing
- sugar for sprinkling, coarse
Strawberries and Cream
- 3 cups strawberry hulled and sliced, fresh
- 2 cups Whipped Cream or coconut whipped cream
Instructions
- In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
- Using your hands, work the coconut oil in until the mixture resembles coarse sand. Add the lemon zest, lemon juice, eggs, and milk and mix until just combined. The dough will be more moist and pliable than traditional biscuit dough.
- Turn the dough out onto a lightly floured piece of parchment paper and pat into a ½-inch-thick rectangle. Fold the dough into thirds and pat or roll again until 1-inch thick. Freeze for 20 minutes.
- Preheat the oven to 400°F 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 8 1-inch-thick biscuits. Place the biscuits on the baking sheet.
- Brush the tops of the biscuits with a little milk and sprinkle with coarse sugar.
- Bake for 16 to 18 minutes, or until golden brown around the edges.
- Allow the biscuits to cool slightly, then use a serrated knife to slice them in half horizontally. Assemble the strawberry shortcakes by filling the biscuits with the strawberries and cream.
User Reviews
Overall Rating
5
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