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.
Servings: 8
Ingredients
- 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