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.