Print

Strawberry Shortcake with Lemon Cornmeal Biscuits Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 2 reviews

This easy strawberry shortcake recipe features tender, lemony cornmeal biscuits layered with fresh strawberries and whipped cream, making it the perfect refreshing summer dessert. For a dairy-free option, replace the milk with almond milk and use coconut whipped cream instead of traditional whipped cream.

Ingredients

Biscuits

  • 2 cups all-purpose flour, spooned and leveled
  • ¾ cup medium-grind cornmeal
  • ⅓ cup cane sugar
  • 2½ teaspoons baking powder
  • ¾ teaspoon sea salt
  • ½ cup coconut oil, hardened and cut into small pieces, or cold butter, cubed
  • 2 tablespoons lemon zest
  • 2 tablespoons fresh lemon juice
  • 2 large eggs, beaten
  • ¼ cup milk, plus more for brushing
  • Coarse sugar, for sprinkling

Strawberries and Cream

  • 3 cups fresh strawberries, hulled and sliced
  • 2 cups whipped cream or coconut whipped cream

Instructions

  1. Mix dry ingredients: In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt to ensure an even distribution of the leavening and flavors.
  2. Incorporate fat and wet ingredients: Using your hands, work the coconut oil or cold butter into the dry mixture until it resembles coarse sand. Then add the lemon zest, lemon juice, beaten eggs, and milk, mixing until just combined. The dough will be moist and pliable compared to traditional biscuit dough.
  3. Shape and chill the dough: Turn the dough out onto a lightly floured piece of parchment paper and pat it into a ½-inch-thick rectangle. Fold the dough into thirds and pat or roll it again until about 1 inch thick. Freeze the dough for 20 minutes to make it easier to cut.
  4. Preheat oven and prepare baking sheet: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
  5. Cut biscuits: Remove the dough from the freezer and use a 2½-inch round biscuit cutter to cut out 3 to 4 biscuits. Gather and re-roll the scraps as needed to cut out a total of 8 biscuits, each about 1 inch thick. Place the biscuits evenly spaced on the prepared baking sheet.
  6. Prepare biscuits for baking: Brush the tops of the biscuits lightly with milk and sprinkle with coarse sugar to add a slight sweetness and a crunchy texture once baked.
  7. Bake biscuits: Bake in the preheated oven for 16 to 18 minutes, or until the biscuits are golden brown around the edges, indicating they are cooked through and nicely risen.
  8. Slice and assemble: Allow the biscuits to cool slightly. Using a serrated knife, carefully slice each biscuit in half horizontally. Fill the bottom halves with sliced fresh strawberries and a generous dollop of whipped or coconut cream. Top with the biscuit tops to complete each shortcake.

Notes

  • For a dairy-free version, substitute almond milk for regular milk and use coconut whipped cream.
  • Medium-grind cornmeal adds a nice texture contrast to the biscuits; avoid using finely ground cornmeal.
  • Make sure the coconut oil or butter is very cold or hardened to get flaky biscuits.
  • Freezing the dough before cutting helps keep the biscuits tender and prevents them from spreading too much in the oven.
  • Serve immediately after assembly for the best texture; biscuits can become soggy if left too long with the strawberries and cream.
  • Leftover biscuits can be stored airtight and warmed gently before serving.

Find it online: https://recipesbyliza.com/strawberry-shortcake-with-lemon-cornmeal-biscuits-recipe/