Strawberry Lemon Thyme Shortcake

We’ve taken ripe strawberries bursting with sweetness, homemade bourbon whipped cream, and shortcake biscuits with two ingredients that’ll make your taste buds do a reverse summersault to create this delicious summer dessert: Strawberry Lemon Thyme Shortcake. 

 Strawberry Lemon Thyme Shortcake

Strawberry shortcake is required table fare during summertime cookouts.

After plates of barbecued ribs, gooey cheese-dripping hamburgers, and hot dogs loaded with your favorite toppings, save room for the belle of the summertime ball, strawberry shortcake!

Plus, strawberry shortcake is easy to put together.

Macerate the strawberries in sugar and lemon juice the night before, and you’ll be ready to whip up the biscuits in as little as 30-minutes.

You more than likely already have all of the ingredients in your pantry, and homemade whipped cream is a must!

What You Will Need:

Fresh Strawberries. There’s something so wonderful about ripe, fresh-picked strawberries bursting with sweetness; who doesn’t remember picking strawberries and berry-stained fingertips? However, frozen berries work well too! 

Lemon Juice & Lemon Zest. Fresh-squeezed lemon juice is essential when macerating the strawberries overnight or for a couple of hours. If you’re in a pinch, bottled lemon juice does the job. And if you want to add an adult twist, use your favorite lemon liqueur. You’ll also need a bit of lemon zest for the biscuits. Sidebar: Make sure to zest the lemons before extracting the juice; it’ll make things much easier. 

Sugar. For this recipe, you will need granulated white sugar (or superfine sugar) and a couple of tablespoons of light brown sugar. Use the granulated sugar for the strawberries and both granulated sugar and light brown sugar for the biscuits. 

All-purpose flour, Baking Powder, Salt. When making the baking strawberry shortcake biscuits, these are the dry ingredients of choice. Add them and mix them up, and you are ready for the next steps. Gluten-free flour works fine, too. 

Unsalted Butter. I only use 100% unsalted sweet cream butter because it makes the best-tasting biscuits. However, make adjustments as necessary. If dairy-free is your jam, by all means, use whatever you need to use to make you a happy camper. 

Heavy Whipping Cream. In the supermarket, you may see heavy whipping cream or whipping cream; they’re mostly the same thing. If you are still not sure, read the label. You’re looking for at least 36% milkfat, and typically, the higher the milk fat content, the longer the whipped cream will hold its shape.

Lemon Thyme. This is one of my favorite herbs, and it takes our strawberry biscuit recipe to new heights. If you don’t have lemon thyme, proceed without it (or use regular thyme), and everything will be alright. Promise. 

How to make Macerated Lemon Strawberries:

Ingredients:

• 1 lemon, juice from a single lemon
• 1 pound ripe strawberries, rinsed, green stems removed, and cut in half or quartered
• 2 1/2 tablespoons granulated or superfine sugar
• Option: amp up your macerated strawberries by adding a single teaspoon of balsamic vinegar (optional)

Directions:

1. Add the prepared strawberries, lemon juice, and sugar in a medium-sized bowl. (Note: if you plan to add the 1 teaspoon of balsamic vinegar, add it now. Again, this is optional.) Gently fold until the strawberries are coated with the lemon juice and sugar mixture. 
2. Cover the bowl with plastic wrap. 
3. Allow the strawberries to sit at room temperature for at least thirty minutes to release their juices. For an even deeper flavor, refrigerate the mixture for 2 hours or overnight before serving. 

How To Make Strawberry Lemon Shortcake

Ingredients:

8 Servings

• 2 cups of all-purpose flour
• 1/3 cup of sugar
• 1 tablespoon of baking powder
• 1 stick of unsalted butter, cut into small cubes
• 1/2 teaspoon of sea salt or Kosher salt
• 1 tablespoon of light brown sugar
• 1 teaspoon of lemon zest 
• 1 tablespoon of lemon-thyme or English thyme leaves
• 4-5 sprigs of lemon thyme for garnish

Directions:

1. Prepare the Macerated Lemon Strawberries using the recipe above. 
2. Preheat the oven to 400 degrees. Add the 1/3 cup of sugar, 1 tablespoon of light brown sugar, a teaspoon of lemon zest, and one tablespoon of lemon-thyme to an oven-safe bowl and mix well. Place the bowl into the oven and allow the mixture to warm for ten minutes. Use an oven mitt to remove the bowl, then let the sugar and thyme mixture cool for 10-12 minutes before using.
3.  To make the shortcake dough, place the dry ingredients (all-purpose flour, baking powder, and salt) into the bowl of a stand mixer fitted with the whisk attachment, set the mixer to low speed, and mix.
4. Cut the stick of cold butter into small cubes, then, with the stand mixer on its lowest speed, add the cubes of butter and the prepared cooled lemon-thyme sugar mixture to the dry ingredients. Continue mixing the ingredients in the stand mixer until they are thoroughly combined. 
5. Add the heavy cream a little at a time until fully incorporated into the dry ingredients; the dough will be soft and slightly sticky. (Avoid overmixing the dough.)
6. Line a baking sheet with parchment paper or use a silicone sheet liner. Make eight mounds of pastry dough, spaced at least 2 inches apart, using a large ice cream scoop or a large wooden spoon.
7. Bake the lemon thyme shortcakes on the center rack at 400 degrees for 12-15 minutes, or until the biscuits are golden brown along the bottom edges. 
8. Remove the baking sheet from the oven and let the shortcakes cool for about 5 minutes.  Then transfer to a wire rack to cool slightly before assembling. 
9. Use a sharp knife to slice the shortcake biscuits in half and place the bottom half, cut-side up, on a saucer or serving plate; spoon a generous amount of whipped cream over it, then top with a few spoonfuls of macerated strawberries. Place the other half of the biscuit on top, add more whipped cream and macerated strawberries, and drizzle some of the macerated strawberry juice. 
10. Garnish with a fresh sprig or two of lemon thyme.
11. Serve. 

Homemade Whipped Cream Recipe

Ingredients:

• 1 1/2 cups heavy whipping cream
• 1 tablespoon bourbon whiskey (optional)
• 1 teaspoon pure vanilla extract
• 3 tablespoons sugar

Directions:

1. Add the ingredients to the bowl of a stand mixer fitted with the whisk attachment, set the speed to medium, and whisk until soft peaks appear.
2. Serve. 

Tip: You can use whole-wheat flour for a healthier alternative. 

What if I don’t want to use bourbon?

If you don’t have bourbon, you can use vanilla extract in the whipped cream part of the recipe. 

How long can I store leftovers for strawberry shortcake?

You can store leftovers in an airtight container at room temperature for up to two days.

Or you can store it in the fridge for up to four days. 

Can I freeze strawberry shortcakes?

It is not recommended to freeze the shortcakes. 

Can I make strawberry shortcakes in advance?

The shortcake dough can be prepared in advance and refrigerated for up to 24 hours before baking.

Whipped cream can be made a few hours ahead and stored in the refrigerator, though it may require re-whipping before serving.

This strawberry shortcake recipe made with lemon thyme is the perfect summer dessert to serve at your next brunch, Juneteenth event, or a way to use up your strawberries.

And if you’re looking for a good summer dinner idea to pair with our strawberry shortcake recipe, try Hickory Smoked Lamb Chops or Honey Pineapple Salmon. 

Here are more strawberry recipes to try:

Strawberry Soda

Small Batch Strawberry Jam

Stuffed French Toast 

Strawberry Mint Julep

Strawberry Pineapple Margarita

Strawberry Shortcake Crumble

Blueberry Shortcake Recipe

Blueberry Strawberry Shortcake Recipe

Strawberry Lemon Shortcake Recipe

Fresh strawberries, lemon thyme biscuits, and fluffy whipped cream come together in this Strawberry Lemon Shortcake recipe. A bright and buttery summer dessert perfect for brunches, cookouts, and seasonal gatherings.

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Course: Desserts

Cuisine: American

Servings: 8

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Ingredients

 

1x2x3x4x5x

• 2 cups of all-purpose flour
• 1/3 cup of sugar
• 1 tablespoon of baking powder
• 1 stick of unsalted butter cut into small cubes
• 1/2 teaspoon of sea salt or Kosher salt
• 1 tablespoon of light brown sugar
• 1 teaspoon of lemon zest
• 1 tablespoon of lemon-thyme or English thyme leaves
• 4-5 sprigs of lemon thyme for garnish

Homemade Whipped Cream Recipe Ingredients:

• 1 1/2 cups heavy whipping cream
• 1 tablespoon bourbon whiskey optional
• 1 teaspoon pure vanilla extract
• 3 tablespoons sugar

How to make Macerated Lemon Strawberries Ingredients:

• 1 lemon juice from a single lemon
• 1 pound ripe strawberries rinsed, green stems removed and cut in half or quartered
• 2 1/2 tablespoons granulated or superfine sugar
• or amp up your macerated strawberries by adding a single teaspoon of balsamic vinegar optional

Instructions

Homemade Whipped Cream Recipe Directions:

• Add the ingredients to the bowl of a stand mixer fitted with the whisk attachment, set the speed to medium, and whisk until soft peaks appear.
• Serve.

How to make Macerated Lemon Strawberries Directions:

• Add the prepared strawberries, lemon juice, and sugar in a medium-sized bowl. (Note: if you plan to add the 1 teaspoon of balsamic vinegar, add it now. Again, this is optional.)
• Gently fold until the strawberries are coated with the lemon juice and sugar mixture.
•  Cover the bowl with plastic wrap. Allow the strawberries to sit at room temperature for at least thirty minutes to release their juices. For an even deeper flavor, refrigerate the mixture for 2 hours or overnight before serving. 

How To Make The Shortcake Biscuits:

• Prepare the Macerated Lemon Strawberries using the recipe above.
• Preheat the oven to 400 degrees. Add the 1/3 cup of sugar, 1 tablespoon of light brown sugar, a teaspoon of lemon zest, and one tablespoon of lemon-thyme to an oven-safe bowl and mix well. Place the bowl into the oven and allow the mixture to warm for ten minutes. Use an oven mitt to remove the bowl, then let the sugar and thyme mixture cool for 10-12 minutes before using.
• To make the shortcake dough, place the dry ingredients (all-purpose flour, baking powder, and salt) into the bowl of a stand mixer fitted with the whisk attachment, set the mixer to low speed, and mix.
• Cut the stick of cold butter into small cubes, then, with the stand mixer on its lowest speed, add the cubes of butter and the prepared cooled lemon-thyme sugar mixture to the dry ingredients. Continue mixing the ingredients in the stand mixer until they are thoroughly combined.
• Add the heavy cream a little at a time until fully incorporated into the dry ingredients; the dough will be soft and slightly sticky. (Avoid overmixing the dough.)
• Line a baking sheet with parchment paper or use a silicone sheet liner. Make eight mounds of pastry dough, spaced at least 2 inches apart, using a large ice cream scoop or a large wooden spoon.
• Bake the lemon thyme shortcakes on the center rack at 400 degrees for 12-15 minutes, or until the biscuits are golden brown along the bottom edges.
• Remove the baking sheet from the oven and let the shortcakes cool for about 5 minutes.  Then transfer to a wire rack to cool slightly before assembling.
• Use a sharp knife to slice the shortcake biscuits in half and place the bottom half, cut-side up, on a saucer or serving plate; spoon a generous amount of whipped cream over it, then top with a few spoonfuls of macerated strawberries. Place the other half of the biscuit on top, add more whipped cream and macerated strawberries, and drizzle some of the macerated strawberry juice.
• Garnish with a fresh sprig or two of lemon thyme.
• Serve.

Nutrition

Vitamin A: -3IU

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