Sunday, May 24, 2020

Hint-of-Lemon Shortcakes

Strawberry shortcake evokes early summer nostalgia like no other dessert!

We grew up enjoying homemade shortcakes with sugary fresh strawberries, and lightly sweetened whipped cream. It was heavenly. Sometimes I even requested it for my early June birthday dessert. I make it for my family now and it's a looked-forward to favorite. Sometimes we add vanilla ice cream and sometimes not. Sometimes we make it a mixed berry shortcake depending on what berries we have and what's in season, but mostly, we just love traditional strawberry shortcake. 

This recipe for the shortcake is simple, flavorful, and delicious. The lemon zest adds a wonderful twist on the original dessert. I prefer a shortcake that is not overly sweet - you may add more sugar if you want a more sweet shortcake biscuit. 

This recipe takes approximately 20-25 minutes from start to finish. The recipe is easily halved - this makes enough for a crowd - 16 shortcakes. I am delighted to share this with you and hope you enjoy it as much as we do!

Summer isn't complete without Strawberry Shortcake!


HINT-OF-LEMON SHORTCAKES
Print This Recipe

4 c. all-purpose flour
2 Tb. baking powder
1/2 c. white sugar
1 tsp. salt
zest of 1 large lemon
1 c. (2 sticks) butter, melted and cooled
2 c. whole milk
1 tsp. vanilla extract

Opt:
Heavy cream
Coarse sugar

3-4 lb. Strawberries, sliced
3-4 Tb. Sugar 
Combine and let sit in the refrigerator for at least 30 minutes.

1 pint Heavy Whipping Cream
2 Tb. powdered sugar
1/2 tsp. vanilla extract
Whip the cream with a hand mixer until soft peaks form. Add sugar and vanilla and whip until stiff peaks form. Taste and adjust to your preference.

Preheat oven to 450 degrees.

Combine all dry ingredients. Add lemon zest and whisk together. Add butter, milk, and vanilla. It will seem thin at first, but once combined, it will thicken. 

Use a large scoop to portion out onto greased baking sheet or stone. It makes 16 large or more if you want a smaller amount. 

If desired, brush tops with heavy cream and sprinkle with coarse sugar before baking.

Bake at 450 degrees for 10-12 minutes. 

Split the biscuit and serve with lightly sweetened sliced strawberries and fresh whipped cream. 

Enjoy this summer goodness on repeat!

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