This light and flaky lemon flavoured shortbread biscuit with rich whipped cream and fresh local sweet strawberries is a perfect dessert to start the summer season!
When you have fresh local strawberries and you need a quick easy recipe that will impress your guests, this is exactly what you need! The shortbread biscuits are so light and flaky with added lemon juice and zest. Whenever I can, I will add lemon to my recipes. It adds such a fresh citrus tangy flavour that I love and as we know, lemon will enhance the flavours to any recipe. I decided to take half of the strawberries and break them down to create a juice texture to add along with the sliced strawberries. You will see some of the photos I have added lemon zest as a garnish which isn’t necessary but as you have already read, I love taste of lemon.
WHY IS THIS THE BEST STRAWBERRY SHORTCAKE RECIPE
- These biscuits are made from scratch, all homemade!
- It’s easy and quick
- They are light, tender and flaky making them a perfect dessert after any meal
- Freshly made whipped cream
- Fresh local strawberries are sweet and SO delicious from a local farmer Thomas Brothers Farm Market just outside of London, Ontario.
INGREDIENTS YOU WILL NEED FOR THESE STRAWBERRY SHORTCAKE
All-purpose flour: is what you will need and it is the best choice for this recipe.
Sugar: I used raw fine sugar or regular sugar works too for a hint of sweetness
Baking powder: is needed to add volume to the biscuits
Salt: is needed for flavour
Lemon zest and juice: are both added for citrus flavour
Unsalted butter: for flaky and tender biscuits, the butter requires to be COLD
Egg: gives it structure and volume
Dairy: I used 10% or half and half cream and whole milk can be substituted
Heavy Cream and Powdered sugar: for the whipping cream and powdered sugar is added for a little bit of sweetness
HOW TO MAKE THESE SHORTCAKE BISCUITS
Shortcakes are another way to say ‘biscuits,’ and they are so easy to make, and you don’t need to be a pastry chef either!
To get started, it is important to make sure your liquids, egg and butter are cold. Leave them in the refrigerator while you are measuring your dry ingredients and getting your baking sheet prepared with parchment paper.
In a large bowl, combine flour, sugar, baking powder, salt and lemon zest. Break cut butter into the dry ingredients and using your hands into small pieces until the mixture resembles coarse crumbs. Beat egg and measuring and combine in a measuring cup, with the cream/milk and lemon juice. Pour into the dry ingredients and mix with a spatula until combined. Don’t overmix.
Using an ice cream scooper, drop scoopfuls on to a prepared baking sheet lined with parchment paper. They should be the size larger then a golf ball and you will get 10 shortcakes. Sprinkle the tops with sugar. Bake for 15 minutes at 425 degrees Fahrienheit or until biscuits are golden on top. Remove from the oven, then cool in the pan for at about 10 minutes before assembling.
I decided to take half of the strawberries and diced them. Using a potato masher I mashed the strawberries slightly to release some of the strawberry juices. I then took the remaining half and sliced them. When assembling the shortcake biscuits, add some of the mashed strawberries and some of the halved strawberries, along with the whipping cream.
HOW TO STORE THESE SHORTCAKE BISCUITS
Once biscuits have cooled, you can assemble and serve immediately. However, you can make these biscuits ahead of time. Once they have cooled completely, store them in an air-tight zip-log bag or container. You can leave them at room temperature until ready to serve. You can also make them a couple of days ahead and store them the same way at room temperature or freeze up to 3 months, and thaw before using. The whipping cream be made one day ahead.
WHEN ASSEMBLING THE STRAWBERRY SHORTCAKES
Slice the biscuits with a serrated knife carefully so they don’t break apart. Like I mentioned, they are so flaky and tender. I have served these two different ways. One way is I have added 2-3 tablespoons of whipping cream as the first layer, then added the sliced strawberries along with 2 tablespoons of mashed strawberries. Placed the top half the biscuit on top, then a dollop of whipping cream and garnished with strawberry slices and mint.
The other way is as you see it above, slices of strawberries laid on top of the bottom half of the biscuit with 2 tablespoons of mashed strawberries, then 2 tablespoons of whipping cream. Garnish with lemon zest, slice or two of strawberries, mint and lean the top half of the biscuit against the shortbread cake.
TRY THESE FAVOURITE SUMMER DESSERTS
Strawberry Lemon Shortcake
Equipment
- Baking sheet
- stand mixer or hand mixer
Ingredients
- 1 1/2 cup all purpose flour
- 1 1/2 tbsp raw fine sugar
- 1 tbsp baking powder
- 1/4 tsp salt
- 1 tsp lemon zest extra for garnishing
- 6 tbsp unsalted cold butter
- 1 large egg
- 1/3 cup +2 tbsp cold half and half cream or whole milk
- 1 tsbp lemon juice
- sprinkle raw sugar or turbinado sugar
- 1 cup heavy cream
- 3 tbsp powdered sugar
- 3 cups fresh strawberries, sliced
- few sprigs of mint
Instructions
- Preheat oven to 425° F and line a baking sheet with parchment paper.
- In a large bowl, combine flour, sugar, baking powder, salt and lemon zest. Cut butter into the dry ingredients and using your hands break into small pieces until the mixture resembles coarse crumbs.
- Beat egg in a small bowl, and measure the cream or milk, and lemon juice in a measuring cup, stir in the beaten egg. Pour into the dry ingredients and mix together using a spatula just until moistened.
- Using an ice cream scooper, drop scoopfuls on to a prepared baking sheet lined with parchment paper. They should be the size larger then a golf ball and you will get 10 shortcake biscuits.
- Sprinkle the tops with sugar. Bake for 15 minutes or until biscuits are golden on top. Remove from the oven, then cool in the pan for about 10 minutes before assembling. If making ahead, once cooled, place in an air-tight container leaving it at room temperature.
- Whipping Cream: Using a hand mixer or stand mixer, beat the whipping cream, then add powdered sugar. Beat until stiff peaks form, about 3-4 minutes. Set in the refrigerator until your ready to assemble.
- Take half of the strawberries and diced them, then used a potato masher and slightly mashed them to allow some of the juices to release and set aside. Then thinly slice the remaining strawberries and set aside.
- Cut the biscuits in half using a serrated knife. There is not one way to assemble these shortcake biscuits. You can add couple of tablespoons of whipping cream on the bottom half of the biscuit then the slices of strawberries with 2 tablespoons of the mashed strawberries. Add the top half of the biscuit with a dollop of whipping cream, slices of strawberries, garnish with mint and lemon zest. The other option is to start with the sliced strawberries and 2 tablespoons of the mashed strawberries. Then add 2 tablespoons of whipping cream and garnish with a couple of slices of strawberries, lemon zest and mint. Lean the top half of the biscuit against the shortcake. Serve and enjoy!
