Strawberry shortcake will always have a soft spot in my heart. It’s a recipe that is relatively new to me, since it was not a dessert that was ever made in my house growing up, but I vividly remember the first time I made it for myself, and that’s when I knew I had unlocked something really special. It was when I first started seriously throwing myself into cooking and baking as a hobby, and when I felt that I had really discovered something that I loved.
I have a real passion for strawberry shortcake, and this recipe is an update on that first recipe that I tried a few years ago. This strawberry shortcake recipe has grated lemon zest in the biscuits, which makes it taste so fresh and so clean, clean. It tastes like that time right between spring and summer, when all of our favorite fruits are starting to get ripe. Spoiler: even more fresh, fun recipes are on the horizon in the next few months.
Another great thing about strawberry shortcake is that it’s super easy to make. There is really no wrong way to assemble it, or to serve it. I think it would actually be really cool to cut the biscuits into cubes and throw them in a parfait glass with the whipped cream and strawberries. Yum, right? I bet there are even more ways you can decorate these shortcakes, maybe with some fresh basil leaves or by infusing the whipped cream with lavender.
Anyway, I’m getting carried away. If you do decide to make these Lemon Zest Strawberry Shortcakes sometime soon, do tag me on Instagram so I can see! Enjoy y’all 🙂
- 2 c strawberries, sliced
- 6 tbsp sugar
- 2 c flour, plus more for dusting the work surface
- 5 tbsp sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 8 tbsp cold unsalted butter, cubed
- 1 large egg, lightly beaten
- 1/2 cup plus 1 tbsp Whole Milk
- Zest of 1 lemon
- 1 large egg white, lightly beaten
- 1 c heavy cream, chilled
- 1 tbsp sugar
- 1 tsp vanilla
- Stir together the sliced strawberries and sugar in a bowl. Allow to macerate for at least 30 minutes.
- Preheat oven to 425 degrees.
- In a large bowl, combine flour, 3 tbs sugar, baking powder, and salt. Pour flour mixture and cubed butter into a food processor and pulse until combined. Mixture should resemble a course meal.
- In a small bowl, mix together milk and beaten egg. Pour this into a flour mixture and combine with a rubber spatula just until dough forms.
- Lightly flour a work surface, and sprinkle lemon zest on top.
- Turn dough onto work surface and lightly knead until dough comes together, adding more flour as needed.
- Pat dough into a 9x6 rectangle, and use a biscuit cutter to cut 6 dough rounds.
- Place rounds onto a baking sheet, one inch apart. Brush the tops with beaten egg white and sprinkle with sugar.
- Bake for about 12 - 15 minutes, until lightly golden brown. Place on wire racks to cool at least 10 minutes.
- Add all ingredients into a chilled bowl and beat until cream doubles in volume, and is smooth and thick, about 60 seconds.
- Cut shortcakes in half, and layer with whipped cream and strawberries. Cap the cake tops, and enjoy!
Adapted From: Chef In You