One of my all time favorite desserts is strawberry shortcake. Anyone else? I love a good biscuit shortcake and sweet strawberries on top. You’ll notice I didn’t include whipped cream…and that’s because I really dislike whipped cream. There I said it. Cory also dislikes whipped cream so it’s not even worth making. Obviously if you love whipped cream this would be the perfect dessert to add a dollop or two. Scroll down to get the recipe for my favorite strawberry shortcake.
Strawberry Shortcake
The best part about these biscuits are the hint of lemon (from the lemon zest), and sugar on top. The crispy sugar and lemon flavor with the strawberries is perfection. You’ll notice in the recipe I highlighted not to over-mix the dough. This is super important because the biscuits can become really tough or not rise if you over-mix. Also, make sure you keep an eye on the oven while they’re baking to ensure they don’t burn!
Strawberry Shortcake
Ingredients
Biscuits
- 1 1/2 cups Flour
- 1 1/2 tbsp Sugar
- 1/2 tbsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- Lemon Zest from 1/2 a lemon
- 4 tbsp Butter cold and cubed
- 1 cup + 2 tbsp Buttermilk
Strawberries
- 1 lb Fresh Strawberries hulled and sliced
- 1/4 cup Strawberry Jam
Instructions
Biscuits
- Line a baking sheet with parchment paper. Preheat your oven to 375 degrees F.
- In a large bowl combine the flour, sugar, baking powder, baking soda, salt and lemon zest.
- Add the cold cubed butter and use a pastry blender or your fingers to mix into the dry ingredients. The butter should be the size of peas.
- Add the buttermilk and use a spoon to combine. The dough should be wet and sticky, so add more buttermilk as needed. DO NOT OVERMIX.
- Use a muffin scoop or spoon to drop the biscuits on the baking sheets. Top the biscuits with some sugar.
- Bake for 17-20 minutes or until they are golden brown.
Strawberries
- Mix the strawberries in a medium bowl with the strawberry jam. Put in the refrigerator for at least 30 minutes.
You might find it odd that I include strawberry jam with the strawberries, but trust me on this. I make fresh strawberry jam every summer with my mom and sister with Michigan berries. So I love using my freezer stash of jam to make this recipe. Obviously if you don’t have fresh strawberry jam you can use jam from the grocery store. Typically you mix strawberries with sugar and maybe some lemon juice or vanilla extract for a strawberry shortcake topping. But, I really like the consistency that jam gives the strawberries.
I hope you enjoy this strawberry shortcake recipe! If you love a good strawberry dessert you can also check out this recipe for strawberry crisp.
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