Lemony Strawberry Shortcake

strawberry shortcake recipeI know that it is getting late into the season to be posting a Strawberry Shortcake recipe, but I feel that I have to. The first reason being that I love strawberry shortcake and want to share as many variations of this delicious dessert with you. Secondly, because I really fell in love with this version. I love anything lemon and the cornmeal gives the biscuit a slightly grainy texture which I really liked. And thirdly, look at cute it is. I could not make such a cute dessert and not share with with the world.

Strawberry Shortcake is a great dessert to make when you are having guests for dinner. You know how I like to make things ahead of time and with this dessert, everything can be made ahead of time and put together right before you are going to serve it.

strawberry shortcake recipeFor the strawberries:

16 ounces fresh strawberries, quartered
2 Tablespoons sugar
juice from a half of a lemon

For the biscuits:

1 3/4 cups flour
1/4 cup yellow cornmeal
6 Tablespoons cold butter cubed
2 Tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon lemon zest
1 large egg beaten
2/3 cups heavy cream
2 Tablespoons heavy cream (to brush on top)
sanding sugar

Whipped Cream:

1 cups heavy cream
3 tablespoons sugar
1 teaspoon vanilla bean paste (or extract)

strawberry shortcake recipePut the flour, cornmeal, butter, salt, sugar, baking powder and lemon zest in the food processor. Process until the mixture looks like coarse sand.

strawberry shortcake recipeWhisk together the eggs and cream.

strawberry shortcake recipePour the mixture into the top of the food processor and process until the dough just starts to come together.

strawberry shortcake recipeTurn the dough out onto a floured surface.

strawberry shortcake recipeRoll out and cut out your favorite shape using a cookie cutter. Brush with a little cream.

strawberry shortcake recipeSprinkle with sanding sugar and look super adorable while doing so.

strawberry shortcake recipeBake in a preheated 425 degree oven for about 10-13 minutes or until the tops are just golden brown.

strawberry shortcake recipeMeanwhile, toss the strawberries with the sugar and lemon juice. Let sit at room temperature for at least 20 minutes (you want the strawberries to give off their gorgeous red juice) or until you are ready to serve.

strawberry shortcake recipeWhip the cream, sugar, and vanilla until soft peaks form. I like to add Whip-it to mine, but you do not have to. I also would like to give a little shout out to one of my most favorite new products. I know that this vanilla bean paste has been around for awhile, but I wish that it had come into my life sooner. Vanilla beans are not cheap. I use them a lot because I love the way that they look in recipes and the true vanilla flavor that you get from them. This vanilla bean paste is a very close second. Specks of black vanilla bean for $11 at Williams-Sonoma? Lots of baked and frozen treats from one jar? Sold. I have also found this in my regular grocery store lately. Perfect for my ice cream making endeavors.

strawberry shortcake recipeTo assemble, cut the biscuit in half (they do not rise very much and I rolled them fairly thin so I used two, like a strawberry shortcake sandwich) and layer with strawberries and whipped cream. Delish.

Lemony Strawberry Shortcake

Lemony Strawberry Shortcake

Yield: makes 6

Lemony Strawberry Shortcake - Lemony biscuits with saucy strawberries and freshly whipped cream.

Ingredients

For the strawberries:

  • 16 ounces fresh strawberries, quartered
  • 2 Tablespoons sugar
  • juice from a half of a lemon

For the biscuits:

  • 1 3/4 cups flour
  • 1/4 cup yellow cornmeal
  • 6 Tablespoons cold butter cubed
  • 2 Tablespoons sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon lemon zest
  • 1 large egg beaten
  • 2/3 cups heavy cream
  • 2 Tablespoons heavy cream (to brush on top)
  • sanding sugar

Whipped Cream:

  • 1 cups heavy cream
  • 3 tablespoons sugar
  • 1 teaspoon vanilla bean paste (or extract)

Instructions

  1. Put the flour, cornmeal, butter, salt, sugar, baking powder and lemon zest in the food processor. Process until the mixture looks like coarse sand.
  2. Whisk together the eggs and cream.
  3. Pour the mixture into the top of the food processor and process until the dough just starts to come together.
  4. Turn the dough out onto a floured surface.
  5. Roll out and cut out your favorite shape using a cookie cutter. Brush with a little cream.
  6. Sprinkle with sanding sugar and look super adorable while doing so.
  7. Bake in a preheated 425 degree oven for about 10-13 minutes or until the tops are just golden brown.
  8. Meanwhile, toss the strawberries with the sugar and lemon juice. Let sit at room temperature for at least 20 minutes (you want the strawberries to give off their gorgeous red juice) or until you are ready to serve.
  9. Whip the cream, sugar, and vanilla until soft peaks form. I like to add Whip-it to mine, but you do not have to. I also would like to give a little shout out to one of my most favorite new products. I know that this vanilla bean paste has been around for awhile, but I wish that it had come into my life sooner. Vanilla beans are not cheap. I use them a lot because I love the way that they look in recipes and the true vanilla flavor that you get from them. This vanilla bean paste is a very close second. Specks of black vanilla bean for $11 at Williams-Sonoma? Lots of baked and frozen treats from one jar? Sold. I have also found this in my regular grocery store lately. Perfect for my ice cream making endeavors.
  10. To assemble, cut the biscuit in half (they do not rise very much and I rolled them fairly thin so I used two, like a strawberry shortcake sandwich) and layer with strawberries and whipped cream. Delish.
Nutrition Information:

Amount Per Serving: Calories: 0 Total Fat: 0g

you might also like //

11 Comments

  • ahhh madagascar vanilla bean paste- we use that too!! SOOO GOOD! makes the difference, in my opinon!

    Reply
  • I just LOVE strawberry shortcake, and I love lemon…. can’t believe I never thought of it… it sounds simply fabulous! Thanks for sharing.

    Reply
  • What a delicious version…loving the lemon! And of course the heart shaped shortcake!

    Reply
  • I love your blog, so glad I found it. Tonight I made your strawberry muffins…. delicious! We are in the same region (I am in Chico) so I look forward to all of your seasonal cooking ideas too. I’ll be hitting up our farmers market tomorrow to gather some strawberries to make this lovely dish.

    Reply
    • I am glad that you liked the muffins. I have never been to Chico. Do you have a great farmers market there?

      Reply
  • Hi Bree… do you need a food processor to make these? Can it be done by hand or blender?

    Reply
  • Love your website/blog, can’t get enough of it! I am a beginner cook/baker and trying to learn everything from scratch. Your site is so inspirational! Thank you!

    Reply

Leave a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.