Introduction: Ready for a Classic Summer Dessert?
Craving a dessert that screams summer and brings back nostalgic vibes? This Strawberry Shortcake is the perfect treat! Imagine fluffy, lemony cornmeal biscuits layered with juicy, fresh strawberries and creamy whipped topping. It’s a simple yet irresistible dessert that’s ideal for picnics, barbecues, or cozy family nights. Drawing on your love for fruity, indulgent treats like the Sheet Pan Blueberry Shortcake, this recipe keeps things fresh and easy. Ready to whip up a sweet, summery masterpiece? Let’s dive into this delightful recipe!
Overview: Why Strawberry Shortcake is a Must-Try
This Strawberry Shortcake is a timeless dessert that combines tender, slightly sweet biscuits with vibrant strawberries and rich whipped cream. The addition of cornmeal and lemon zest gives the biscuits a unique texture and zesty flair, setting this version apart from the classic. What makes it special? It’s quick to prepare, uses fresh ingredients, and is lighter than heavy cakes, making it perfect for warm days or any occasion.
- Time Requirement: About 45 minutes total (25 minutes prep, including chilling, 16–18 minutes baking).
- Difficulty Level: Easy to moderate. The biscuit dough is simple, but folding and cutting require a gentle touch.
- Why It’s Special: It’s a healthier dessert with fresh fruit, serves a crowd, and is customizable for dietary needs.
This shortcake is a sweet, refreshing treat that’s sure to please. Let’s get baking!
Essential Ingredients
Here’s what you need to make this Strawberry Shortcake. Each ingredient adds to the fluffy, fruity, and creamy magic.
For the Biscuits
- All-Purpose Flour (2 cups, spooned and leveled): Forms the base of the tender biscuits.
- Medium-Grind Cornmeal (3/4 cup): Adds a slightly gritty, rustic texture.
- Cane Sugar (1/3 cup): Lightly sweetens the biscuits.
- Baking Powder (2 1/2 teaspoons): Helps the biscuits rise and stay fluffy.
- Sea Salt (3/4 teaspoon): Balances the sweetness.
- Coconut Oil (1/2 cup, hardened, or cold butter, cubed): Creates a flaky, rich texture.
- Lemon Zest (2 tablespoons): Adds a bright, citrusy kick.
- Fresh Lemon Juice (2 tablespoons): Enhances the zesty flavor.
- Large Eggs (2, beaten): Binds the dough and adds richness.
- Milk (1/4 cup, plus more for brushing): Keeps the dough moist and tender.
- Coarse Sugar (for sprinkling): Adds a crunchy, sweet topping.
For the Strawberries and Cream
- Fresh Strawberries (3 cups, hulled and sliced): The star ingredient, bringing juicy sweetness.
- Whipped Cream or Coconut Whipped Cream (2 cups): Adds a light, creamy layer.
Substitutions and Variations
- Flour: Swap with gluten-free all-purpose flour for a gluten-free version.
- Cornmeal: Use fine-grind cornmeal or replace with more flour for a smoother texture.
- Coconut Oil/Butter: Use vegan butter for dairy-free or stick with cold butter for classic flavor.
- Milk: Substitute with almond, oat, or coconut milk for dairy-free.
- Strawberries: Swap for raspberries, blueberries, or a mix of berries.
- Whipped Cream: Use store-bought whipped topping or make coconut whipped cream for a vegan option.
- Lemon: Replace with orange zest and juice for a different citrus twist.
Step-by-Step Instructions
Making this Strawberry Shortcake is fun and straightforward! Follow these steps for perfect biscuits and a delicious dessert.
Step 1: Make the Biscuit Dough
- In a medium bowl, whisk together 2 cups all-purpose flour, 3/4 cup medium-grind cornmeal, 1/3 cup cane sugar, 2 1/2 teaspoons baking powder, and 3/4 teaspoon sea salt.
- Using your hands, work in 1/2 cup hardened coconut oil (or cold cubed butter) until the mixture resembles coarse sand.
- Add 2 tablespoons lemon zest, 2 tablespoons fresh lemon juice, 2 beaten eggs, and 1/4 cup milk. Mix until just combined. The dough will be moist and pliable, unlike traditional biscuit dough.
Tip: Work the coconut oil or butter in quickly to keep it cold for flaky biscuits.
Step 2: Shape and Chill the Dough
- Turn the dough onto a lightly floured piece of parchment paper and pat into a 1/2-inch-thick rectangle.
- Fold the dough into thirds (like a letter) and pat or roll again until 1-inch thick.
- Place the dough (on the parchment) in the freezer for 20 minutes to firm up.
Tip: Chilling makes the dough easier to cut and keeps the biscuits flaky.
Step 3: Cut and Prep 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 2 1/2-inch round biscuit cutter to cut out 3–4 biscuits. Re-roll scraps as needed to make 8 biscuits, each 1-inch thick.
- Place the biscuits on the prepared baking sheet. Brush the tops with a little milk and sprinkle with coarse sugar.
Tip: Press the cutter straight down without twisting to ensure the biscuits rise evenly.
Step 4: Bake the Biscuits
- Bake for 16–18 minutes, until the biscuits are golden brown around the edges.
- Let cool slightly on the baking sheet.
Tip: Check at 15 minutes—if browning too fast, move to a lower oven rack.
Step 5: Assemble the Shortcakes
- Once the biscuits are slightly cooled, use a serrated knife to slice them in half horizontally.
- Spoon 3 cups sliced fresh strawberries onto the bottom half of each biscuit.
- Top with a generous dollop of 2 cups whipped cream or coconut whipped cream.
- Place the top half of the biscuit over the cream and serve immediately.
Tip: For extra flavor, toss the strawberries with 1 tablespoon sugar and let sit for 10 minutes before assembling.
Assembly: Building the Perfect Strawberry Shortcake
Assembling this Strawberry Shortcake is all about layering textures and flavors for a stunning dessert. Here’s how to make it shine:
- Bake Flaky Biscuits: Ensure the biscuits are golden and tender for the perfect base.
- Slice Cleanly: Use a serrated knife to cut biscuits evenly without squishing them.
- Layer Generously: Add plenty of strawberries and cream for a balanced bite.
- Serve Fresh: Assemble just before serving to keep the biscuits crisp and the cream fluffy.
Presentation Tips:
- Serve on individual plates or a large platter for a rustic, family-style look.
- Garnish with extra strawberry slices, a sprinkle of lemon zest, or fresh mint leaves for color.
- Pair with iced tea, lemonade, or a chilled rosé for a summery vibe.
Storage and Make-Ahead Tips
This shortcake is best fresh, but you can store or prep components ahead. Here’s how to keep it delicious:
- Storing Leftovers:
- Store unassembled biscuits in an airtight container at room temperature for up to 2 days.
- Keep sliced strawberries and whipped cream separately in the fridge for up to 2 days.
- Freeze baked biscuits (without toppings) for up to 2 months, wrapped tightly. Thaw at room temperature before assembling.
- Reheating:
- Warm biscuits in a 300°F oven for 5–7 minutes to refresh their texture.
- Don’t reheat strawberries or whipped cream; serve cold for the best flavor.
- Make-Ahead Tips:
- Bake biscuits a day ahead and store at room temperature.
- Slice strawberries up to 4 hours ahead and refrigerate, tossing with a little sugar if desired.
- Make whipped cream up to 2 hours ahead and chill, covered, until assembly.
Tip: Assemble just before serving to prevent the biscuits from getting soggy.
Recipe Variations
This Strawberry Shortcake is easy to customize. Here are some fun ideas, inspired by your interest in fruity desserts like Sheet Pan Blueberry Shortcake:
- Mixed Berry Shortcake: Use a mix of strawberries, blueberries, and raspberries for a colorful twist.
- Tropical Shortcake: Add diced mango or pineapple to the strawberries for a tropical vibe.
- Chocolate Drizzle: Drizzle melted dark chocolate over the whipped cream for a decadent touch.
- Spiced Biscuits: Add 1/2 teaspoon cinnamon or cardamom to the biscuit dough for warmth.
- Gluten-Free Version: Use gluten-free all-purpose flour and ensure cornmeal is gluten-free.
Tip: Try adding a splash of balsamic glaze to the strawberries for a sophisticated flavor boost.
Conclusion: A Summery Treat to Savor
Strawberry Shortcake is the ultimate dessert for celebrating fresh strawberries and warm, sunny days. With its zesty cornmeal biscuits, juicy berries, and creamy whipped topping, it’s a treat that’s as easy to make as it is to love. Perfect for summer gatherings, family dinners, or indulging your sweet tooth, this shortcake is sure to impress. Play with the variations, share with loved ones, and enjoy every fruity, fluffy bite. What’s your favorite way to enjoy this classic dessert? Share your ideas in the comments and let us know how it turned out!
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Strawberry Shortcake
Description
Craving a dessert that screams summer and brings back nostalgic vibes? This Strawberry Shortcake is the perfect treat! Imagine fluffy, lemony cornmeal biscuits layered with juicy, fresh strawberries and creamy whipped topping. It’s a simple yet irresistible dessert that’s ideal for picnics, barbecues, or cozy family nights
Ingredients
For the Biscuits
- All-Purpose Flour (2 cups, spooned and leveled): Forms the base of the tender biscuits.
- Medium-Grind Cornmeal (3/4 cup): Adds a slightly gritty, rustic texture.
- Cane Sugar (1/3 cup): Lightly sweetens the biscuits.
- Baking Powder (2 1/2 teaspoons): Helps the biscuits rise and stay fluffy.
- Sea Salt (3/4 teaspoon): Balances the sweetness.
- Coconut Oil (1/2 cup, hardened, or cold butter, cubed): Creates a flaky, rich texture.
- Lemon Zest (2 tablespoons): Adds a bright, citrusy kick.
- Fresh Lemon Juice (2 tablespoons): Enhances the zesty flavor.
- Large Eggs (2, beaten): Binds the dough and adds richness.
- Milk (1/4 cup, plus more for brushing): Keeps the dough moist and tender.
- Coarse Sugar (for sprinkling): Adds a crunchy, sweet topping.
For the Strawberries and Cream
- Fresh Strawberries (3 cups, hulled and sliced): The star ingredient, bringing juicy sweetness.
- Whipped Cream or Coconut Whipped Cream (2 cups): Adds a light, creamy layer.
Substitutions and Variations
- Flour: Swap with gluten-free all-purpose flour for a gluten-free version.
- Cornmeal: Use fine-grind cornmeal or replace with more flour for a smoother texture.
- Coconut Oil/Butter: Use vegan butter for dairy-free or stick with cold butter for classic flavor.
- Milk: Substitute with almond, oat, or coconut milk for dairy-free.
- Strawberries: Swap for raspberries, blueberries, or a mix of berries.
- Whipped Cream: Use store-bought whipped topping or make coconut whipped cream for a vegan option.
- Lemon: Replace with orange zest and juice for a different citrus twist.
Instructions
Step 1: Make the Biscuit Dough
- In a medium bowl, whisk together 2 cups all-purpose flour, 3/4 cup medium-grind cornmeal, 1/3 cup cane sugar, 2 1/2 teaspoons baking powder, and 3/4 teaspoon sea salt.
- Using your hands, work in 1/2 cup hardened coconut oil (or cold cubed butter) until the mixture resembles coarse sand.
- Add 2 tablespoons lemon zest, 2 tablespoons fresh lemon juice, 2 beaten eggs, and 1/4 cup milk. Mix until just combined. The dough will be moist and pliable, unlike traditional biscuit dough.
Tip: Work the coconut oil or butter in quickly to keep it cold for flaky biscuits.
Step 2: Shape and Chill the Dough
- Turn the dough onto a lightly floured piece of parchment paper and pat into a 1/2-inch-thick rectangle.
- Fold the dough into thirds (like a letter) and pat or roll again until 1-inch thick.
- Place the dough (on the parchment) in the freezer for 20 minutes to firm up.
Tip: Chilling makes the dough easier to cut and keeps the biscuits flaky.
Step 3: Cut and Prep 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 2 1/2-inch round biscuit cutter to cut out 3–4 biscuits. Re-roll scraps as needed to make 8 biscuits, each 1-inch thick.
- Place the biscuits on the prepared baking sheet. Brush the tops with a little milk and sprinkle with coarse sugar.
Tip: Press the cutter straight down without twisting to ensure the biscuits rise evenly.
Step 4: Bake the Biscuits
- Bake for 16–18 minutes, until the biscuits are golden brown around the edges.
- Let cool slightly on the baking sheet.
Tip: Check at 15 minutes—if browning too fast, move to a lower oven rack.
Step 5: Assemble the Shortcakes
- Once the biscuits are slightly cooled, use a serrated knife to slice them in half horizontally.
- Spoon 3 cups sliced fresh strawberries onto the bottom half of each biscuit.
- Top with a generous dollop of 2 cups whipped cream or coconut whipped cream.
- Place the top half of the biscuit over the cream and serve immediately.
Tip: For extra flavor, toss the strawberries with 1 tablespoon sugar and let sit for 10 minutes before assembling.
FAQs
1. Can I use frozen strawberries?
Yes! Thaw and drain frozen strawberries well to avoid excess liquid. Toss with a little sugar for flavor.
2. Is this dessert healthy?
It’s lighter than many desserts with fresh fruit. Use less sugar or coconut whipped cream for a healthier version.
3. Can I make it dairy-free?
Yes! Use vegan butter or coconut oil, non-dairy milk, and coconut whipped cream.
4. Why are my biscuits dense?
- Don’t overmix the dough; mix until just combined to keep it light.
- Ensure coconut oil or butter is cold for flakiness.
- Measure flour by spooning and leveling to avoid packing it.
5. Can I make this ahead?
Yes! Bake biscuits a day ahead, slice strawberries up to 4 hours ahead, and make whipped cream 2 hours ahead. Assemble before serving.
6. How long does it last?
Assembled shortcakes last in the fridge for up to 1 day. Store biscuits, strawberries, and cream separately for up to 2 days.
7. Can I freeze this dessert?
Freeze baked biscuits for up to 2 months. Strawberries and whipped cream are best fresh to avoid a watery texture.
8. What’s the best way to serve it?
Serve fresh with extra strawberries or a scoop of vanilla ice cream for an indulgent treat.
This Strawberry Shortcake is quick, versatile, and perfect for any sweet occasion. Happy baking!