Delight in the sweet and tangy layers of this Strawberry Shortcake! With buttery biscuits, fresh strawberries, and luscious cream, it's a classic dessert that never fails to impress. Let's dive into the deliciousness!
Tips for Perfect Biscuits
Make sure your coconut oil is really cold for the best texture. And trust me, letting the dough chill is key!
Assembling the Cake
This part's so satisfying—watch those strawberries and cream come together between those fluffy biscuits!
Ingredients
- Biscuits:
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- Strawberries and Cream:
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Instructions
- Make the Biscuit Dough:
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Step 1- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
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Step 2- Add Wet Ingredients: 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- Shape 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 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- Prepare for Baking: Brush the tops of the biscuits with a little 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 Shortcakes: Allow the biscuits to cool slightly, then use a serrated knife to slice them in half horizontally. Assemble the strawberry shortcakes by filling the biscuits with the strawberries and cream.
Nutrition
- Calories: 300, Fat: 15g, Carbs: 40g, Protein: 4g
Cooking techniques
Working the coconut oil into the dry mix is a fun technique that ensures your biscuits are flaky and tender.
Variations or substitutions
Feel free to substitute regular whipped cream with coconut whipped cream for a dairy-free option!
Storage tips
Store leftover biscuits in an airtight container for up to 2 days. The assembled shortcakes are best enjoyed fresh!
Notes
For an extra touch, you can add a splash of vanilla extract to the whipped cream!
