Get ready for a delightful summer treat with this Easy Strawberry Shortcake recipe! Perfectly fluffy lemon cornmeal biscuits paired with juicy strawberries and whipped cream will make your taste buds dance.
Why You'll Love It
This dessert is not only simple but also a total crowd-pleaser! The combination of zesty lemon and sweet strawberries is a match made in heaven.
Tips for Success
Make sure your coconut oil is nice and cold for the best texture in your biscuits. Trust me, you’ll love this part!
Ingredients
- Lemon Cornmeal Biscuits:
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- For Assembly:
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Instructions
- Make the Biscuits:
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Step 1- Combine Dry Ingredients: In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
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Step 2- Incorporate Coconut Oil: 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.
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Step 3- Chill the 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.
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Step 4- Preheat Oven: Preheat the oven to 400°F and line a baking sheet with parchment paper.
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Step 5- Cut Out Biscuits: 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.
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Step 6- Brush and Sprinkle: If desired, brush the tops of the biscuits with a little almond milk and sprinkle with coarse sugar.
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Step 7- Bake: Bake for 16 to 18 minutes or until golden brown around the edges.
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Step 8- Assemble the Shortcakes: Assemble the strawberry shortcakes with the biscuits, strawberries, cream, and mint, if desired.
Nutrition
- Calories: 320, Fat: 14g, Carbs: 46g, Protein: 4g
Cooking techniques
Work the coconut oil into the dry ingredients gently to maintain a light and fluffy biscuit texture.
Variations or substitutions
Feel free to substitute regular whipped cream with coconut whipped cream for a dairy-free option. You can also experiment with different berries!
Storage tips
Store leftover biscuits in an airtight container for up to 2 days. Assemble shortcakes just before serving for optimal freshness.
Notes
For a gluten-free version, use a gluten-free flour blend in place of all-purpose flour.
