How to Buy Store and Cook Clams

6/30/2020

How to Buy, Store and Cook Clams
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The humble clam has much to offer the home cook. It’s a sustainable, nutrient-rich food that’s more affordable than much of what you’ll find at the fishmonger. Knowing a thing or two about clams, from what to look for to how to prep them can help you make the most of these briny bivalves.

Once you’ve got your clams in the kitchen, the options for how to cook them are endless. Simple spaghetti and clams is perfect for beginners (and don’t be surprised if the kids like it, too). There are East Coast classics, such as clam chowder, clams casino, grilled clams, and steamers with drawn butter. And plenty of dishes from far away places are worth exploring, too, such as paella and ceviche.

HOW TO BUY, CLEAN, AND STORE CLAMS

Fresh clams are alive, or at least they should be when you pick them up at the market. Depending upon where you purchased the clams or if you dug them yourself you may need to spend a little time cleaning them.

Clams can be gritty creatures, full of the sand they filter for their food. These days, most commercially sold clams are held in tanks after they’re harvested, where they “purge” the sand before they head to market.

If you’re digging clams yourself (or buying from a small purveyor who may not clean them for you), soak them in a bowl of ocean water or cool, salted water for about 30 minutes. Then, rinse well before cooking, sloughing off any dirt with your thumbs.

If you aren’t cooking your clams right away, put them in a bowl covered with a wet towel in the fridge. It’s best to cook them sooner rather than later (I prefer to cook mine within 24 hours of purchasing them) though they should keep for up to four or five days.

Before you cook your clams, look them over to make sure the shells are closed. Tap any open ones on the counter. If they close up, they’re good to go. If not, toss them, along with any cracked or broken ones. Any clams that don’t open once they’re cooked, should be thrown out, too. It’s said that one bad clam might spoil the whole pot.

Live clams fill a bucket during clam season: here's everything you need to know.

BOTH WILD AND FARMED CLAMS ARE SUSTAINABLE!

You might be surprised to know that the majority of clams in the US are farmed. While aquaculture doesn’t always have a stellar reputation, farmed clams are considered a sustainable choice.

Clams are filter feeders and can actually improve the quality of the water in which they live. As proof positive of their sustainability, Seafood Watch, a consumer guide on choosing sustainable seafood, rates every variety of clam, both wild and farmed, to be a “Best Choice” or “Good Alternative”.

COMMON TYPES OF CLAMS

While there are more than 150 different edible clams across the globe, just a handful or so are typical for American seafood shops. What’s available varies based on where you live, but below is a quick snapshot of the most common types of clams.

Steamers

Also called the mano or piss clam, a steamer is considered a soft shell clam because its exterior is more delicate than other varieties. Common along the East Coast, steamers are often what you’ll find in a bucket of clams alongside drawn butter. They’re tasty cooked into soups and stews, steamed, fried, and tossed with pasta.

Littlenecks and Topnecks

Hard shell clams vary by size with versatility in cooking. Littlenecks and Topnecks are on the smaller end of the spectrum and good for everything from grilling, to pasta, to cioppino.

Cherrystone and Chowder

Cherrystone and Chowder clams are also considered hard shell clams, but they are bigger and meatier, which makes them better for chowder than for pasta dishes.

Manila

A smaller, sweeter hard shell variety you’ll find along the Pacific Coast. Like Littlenecks, these clams are versatile, good for grilling, pasta, chowder, or steamed and served with butter.

Razor

As the name implies, these clams are long and slender, like a straight razor. You’re probably more likely to find them on the menu of a restaurant than a fish shop, but if you do, they’re sweet, delicate, and tasty steamed or grilled.

Mahogany

A slow growing clam found in the Northeast that’s about the size of a Cherrystone. Its firm, meaty texture makes it best to chop up for chowder.

Cooked clams in a colander for everything you need to know about clams.

ARE CLAMS HEALTHY?

Yes! Clams are packed with nutrition. A three ounce portion (about 12 medium clams) comes in at under 130 calories with 22 grams of protein and less than two grams of fat.

Clams deliver those good-for-you omega-3 fatty acids and a big dose of iron and vitamin B12 (a nutrient that can be hard to come by). Keep in mind, though, that many popular preparations of clams, from creamy chowders to clams with melted butter, mean added saturated fat and calories.

9 DELICIOUS CLAM RECIPES TO TRY!

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June 30, 2020 at 03:35PM
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Creamy Coleslaw

6/30/2020

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Creamy Coleslaw
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Coleslaw Recipe

This easy coleslaw recipe is great for just about any occasion – a weeknight dinner, a fourth of July cookout, or a fun picnic lunch. Like all my favorite summer recipes, it’s packed with colorful veggies, and a lightly creamy, tangy dressing ties the whole thing together. It comes together in minutes, and it keeps well if you make it ahead of time. Just add veggie burgers, and you’ve got a perfect summer meal!

Coleslaw recipe ingredients

Coleslaw Recipe Ingredients

You only need a few basic ingredients to make this homemade coleslaw recipe! I like to think of it in two parts: the coleslaw mix and the dressing.

To simplify this coleslaw recipe, you can buy pre-shredded mix, but I like to make my own. I use these basic ingredients to give it a variety of colors, textures, and flavors:

Cabbage – I use a mix of red and green cabbage, but just one will work here too. Thinly slice it with a sharp knife or mandoline.
Carrots – They add extra color and a light sweetness. Instead of shredding the carrots on a box grater, use a vegetable peeler to slice them into thin strips.
Scallions – You won’t find them in packaged coleslaw mix, but I love their fresh, oniony flavor and green hue.

That’s it for the veggies! Now, you need these ingredients to make the coleslaw dressing:

Mayo – Make this recipe vegan by substituting store bought vegan mayo, or make your own.
Apple cider vinegar and Dijon mustard – They give the dressing a tangy depth of flavor.
Maple syrup – It balances the assertive mustard and vinegar.
Celery seeds – These little guys give this coleslaw recipe a delicious savory flavor. If you don’t have them on hand, they’re worth investing in. I love them in my deviled eggs, egg salad, and potato salad, too!

Just add salt and pepper to make the flavors pop!

Find the complete recipe with measurements below.

Coleslaw dressing

How to Make Coleslaw

Making this coleslaw recipe couldn’t be easier! Here’s what you need to do:

First, make the dressing. Combine the mayonnaise, vinegar, mustard, maple syrup, celery seed, salt, and pepper in a medium bowl. Whisk until smooth!

Red and green cabbage, carrots, and scallions in a bowl

Then, combine the veggies. Add the scallions, red cabbage, green cabbage, and carrot to a large bowl, and toss to combine.

Finally, mix it all together! Pour the dressing over the cabbage mixture, and toss to coat. Season to taste, and enjoy!

If you want to get ahead, you can prep this recipe up to a day before you plan to eat it. The flavors meld and the veggies soften slightly as it sits, so it’s extra creamy and flavorful on day 2.

Tossing coleslaw mix with dressing

Coleslaw Serving Suggestions

Serve this coleslaw recipe with classic cookout fare like veggie burgers, portobello mushroom burgers, quinoa burgers, or BBQ jackfruit sandwiches. If you’re looking for another side dish to round out the meal, I recommend grilled veggies like corn on the cob, asparagus, zucchini, or these mixed veggie skewers. My watermelon salad, strawberry salad, or a simple fruit salad would be a great choice too.

I also love to pack this creamy coleslaw for picnics. It’s fantastic with a Caprese sandwich, chickpea salad sandwich, or egg salad sandwich. Don’t forget the brownies for dessert!

Easy Coleslaw

More Favorite Summer Salads

If you love this easy coleslaw recipe, try one of these summer salads next:

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Coleslaw Dressing

6/30/2020

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Coleslaw Dressing
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Coleslaw Dressing Recipe

Once you learn how to make coleslaw dressing at home, you’ll never buy it at the store again! Here’s why:

It’s super easy. This creamy coleslaw dressing recipe calls for 5 basic ingredients, and it only takes a few minutes to whisk together.
It’s made with good-quality whole foods ingredients. When you make homemade coleslaw dressing, you know exactly what’s in it. There aren’t any additives or stabilizers here, and it’s sweetened naturally with maple syrup instead of processed sugar.
And last but not least, it’s delicious! This creamy, tangy dressing makes fantastic coleslaw, but it’s darn good on other salads too. Toss it with lettuce, baby greens, or kale, or use it to make broccoli salad. Once you have it on hand, you’ll find all sorts of ways to use it.

If you like coleslaw, you’ll love this easy dressing recipe. Let’s cook!

Carrots and cabbage in a mixing bowl

Coleslaw Dressing Recipe Ingredients

You only need 5 simple ingredients to make this homemade coleslaw dressing:

Mayo – For the best flavor, use really good mayonnaise in this recipe. If I’m using store bought mayo, my first pick is Sir Kensington’s. My homemade vegan mayo is great here too!
Apple cider vinegar – It makes the dressing nice and tangy.
Dijon mustard – It adds extra tang and a mild peppery flavor.
Maple syrup – It balances the assertive vinegar and mustard.
Celery seed – If you’ve made my egg salad, deviled eggs, or creamy potato salad, you know that celery seed, mayo, and mustard taste fantastic together. These little guys add a delicious savory flavor that takes this dressing over the top.

Whisk these ingredients together, and season to taste with salt and pepper!

Find the complete recipe with measurements below.

Homemade slaw with coleslaw dressing

How to Use Homemade Coleslaw Dressing

I most often use this coleslaw dressing in my homemade coleslaw recipe, but it works well with pre-shredded coleslaw mix too. Whether you shred the veggies yourself or use a mix, aim to have about 8 cups of shredded cabbage and carrot. That way, you’ll have enough dressing to lightly coat all the vegetables.

Once you toss the the dressing with the slaw mix, it’s time to eat! I love to serve my homemade coleslaw as a side dish with these classic cookout recipes:

Round out the meal with fruit salad, grilled vegetables, or corn on the cob, and don’t forget the brownies for dessert!

If you have leftover dressing, store it in an airtight container in the fridge for up to a week. It tastes great with any type of greens, but I especially love it in my kale salad recipe!

Homemade Coleslaw

More Favorite Sauces and Dressings

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Vegetarian Black Bean Tacos

6/30/2020

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Vegetarian Black Bean Tacos
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Vegetarian Black Bean Tacos

Vegetarian Black Bean Tacos served in crunchy corn shells and filled with classic taco toppings are so good that you definitely won’t miss the meat.

Vegetarian Black Bean Tacos

Based on your feedback and my desire to create more plant-based recipes for vegetarians and those who are trying to cut down on their meat consumption (try Meatless Monday!), you’ll love these Crunchy Black Bean Tacos. Make it a fiesta with cilantro lime rice and guacamole on the side! And if you prefer beef, these slow cooker beef tacos are a favorite in my house!

vegetarian black bean tacos in crispy shells

Taco Tuesday is always a popular night at my house. And since these tacos are vegetarian, they’re also perfect for Meatless Mondays. But really, who are we kidding? Tacos are an excellent idea any night of the week! These vegetarian tacos with black beans are such an easy weeknight dinner. Using canned beans instead of dried saves a ton of time. Plus, beans are a great, inexpensive pantry staple. Infused with Mexican spices and topped with all my favorite fixins, these tasty vegetarian tacos are so hearty, satisfying, and delicious.

What is a good side to serve with tacos?

These crunchy tacos are full of protein, fiber, and vegetables, making them a filling meal on their own. But if you’re looking for a side dish, try one of these:

Variations:

Swap crispy corn taco shells for flour tortillas or corn tortillas.
Top tacos with jarred salsa or my No-Cook Salsa instead of fresh tomatoes.
If you don’t have black beans, substitute them with canned pinto beans.
Use Monterey jack or cotija cheese instead of cheddar.
Add jalapenos to the black bean mixture or top your taco with raw jalapenos to make these spicy black bean tacos.
Serve the black bean mixture and taco toppings on tostada shells instead of taco shells.

More Taco Recipes You’ll Love:

Vegetarian Black Bean Tacos

Prep Time: 15 mins

Cook Time: 10 mins

Total Time: 25 mins

Vegetarian Black Bean Tacos served in crunchy corn shells and filled with classic taco toppings are so good that you definitely won’t miss the meat.

For the beans:

1 tablespoon olive oil
½ small yellow onion, diced
1 garlic clove, minced
1 15-ounce can black beans, drained and rinsed
½ teaspoon cumin
¼ teaspoon smoked paprika
1/8 teaspoon cayenne pepper
½ teaspoon kosher salt
Freshly ground black pepper, to taste
1 tablespoon tomato paste
1 tablespoon water

For the tacos:

8 hard corn taco shells, I like Old El Paso Stand ‘n Stuff
4 ounces Hass avocado, from 1 small
Juice from 1/2 small lime
Pinch kosher salt
Freshly ground black pepper, to taste
½ cup shredded cheddar cheese
1 plum tomato, diced
1 cup shredded romaine lettuce

Preheat oven according to taco shell package directions. Lay taco shells on a sheet pan in an even layer. When hot, bake shells for 6-7 minutes.
Meanwhile, heat a large skillet over medium heat. Add the canola oil, swirl to cover pan then add the onion and sauté 2-3 minutes until onions have softened and become translucent.
Add the garlic and sauté 30 seconds more. Add the beans, spices, tomato paste and water and mix until combined.
Cook about 3 minutes to allow flavors to meld and beans to heat through.
In a small bowl, mash avocado with a fork until smooth. Add lime juice, salt and pepper.

To assemble tacos:

Place taco shells on a flat surface. Layer each shell with 1/8 of the bean mixture, then the cheese, mashed avocado, tomatoes and lettuce. Serve immediately.

Serving: 2tacos, Calories: 367kcal, Carbohydrates: 42g, Protein: 13g, Fat: 15.4g, Saturated Fat: 5g, Cholesterol: 10mg, Sodium: 669mg, Fiber: 12g, Sugar: 2g

Blue Smart Points: 9

Green Smart Points: 11

Purple Smart Points: 9

Keywords: black bean tacos, vegetarian tacos

posted June 30, 2020 by Gina

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June 30, 2020 at 09:10AM
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Chunky Chocolate Chip Banana Bread

6/30/2020

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Chunky Chocolate Chip Banana Bread
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This Chunky Chocolate Chip Banana Bread is loaded with melty chocolate chips and chunky walnuts, all clustered together in fluffy, vegan banana bread. I love the thick slice of baked banana right on top too! Whip up this cozy loaf and I chat about the best way to serve banana bread… cold of warm?!….. Banana... The post Chunky Chocolate Chip Banana Bread appeared first on HealthyHappyLife.com.

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June 30, 2020 at 04:03AM
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Easy Vegan Burrito Bowl

6/29/2020

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Easy Vegan Burrito Bowl
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This Easy Vegan Burrito Bowl is a recipe that I have been making for years. I whip this warm and nourishing bowl up when I am in the mood for some healthy comfort food with some heat and color. You can easily make this in under thirty minutes with just a few basic ingredients. This... The post Easy Vegan Burrito Bowl appeared first on HealthyHappyLife.com.

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June 29, 2020 at 02:40PM
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Grilled Chicken Kabobs with Cucumber Yogurt Sauce

6/29/2020

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Grilled Chicken Kabobs with Cucumber Yogurt Sauce
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Grilled Chicken Kabobs with Cucumber Yogurt Sauce

posted

June 29, 2020

Gina

These Lebanese-inspired Grilled Chicken Kabobs are seasoned with za’atar and served with a cool Laban Cucumber Yogurt Sauce.

Grilled Chicken Kabobs with Yogurt Sauce

These Grilled Chicken Kabobs are marinated in lemon juice, olive oil, za’atar, and garlic and served with a cucumber yogurt sauce on the side. You can use either chicken breasts or thighs. I use both depending on what I have on hand. Of course, breast is leaner so that means they’ll be a little drier than thighs, but both taste wonderful. Some other great grilled kabob options are these Grilled Shrimp Scampi Skewers, Grilled Salmon Kabobs, and Grilled Lemon Dijon Chicken Skewers.

Grilled Chicken Kabobs

I partnered with Stonyfield, my favorite yogurt brand to create this Lebanese inspired recipe using Stonyfield Organic Low Fat Plain Yogurt which is smooth and creamy and so perfect here. I added cucumber, lemon juice, fresh mint and dill to the yogurt, to create a super simple sauce that goes perfectly with the grilled chicken. Stonyfield’s organic yogurt is my favorite because it’s made without toxic persistent pesticides, artificial hormones, antibiotics, and GMOs.

In celebration of National Dairy Month in June, Stonyfield has rebooted its “Have a Cow” program. You can follow along with three of the cows, Ali, Liberty, and Flowerchild, on Stonyfield’s organic farms to see what their lives are like. By signing up to learn more about the cows, you will get pictures, trivia, and news from a Stonyfield farm each month.

And for even more exciting news, you may have noticed some of my recipes when you open a package of Stonyfield yogurt! Stonyfield has created a Skinnytaste Hub on their website. The Hub will share all of my Stonyfield yogurt recipes in one place. So, if you’re looking for more ways to cook and bake with yogurt, definitely check it out.

Stonyfield yogurt container

What temperature should I grill chicken kabobs?

You should grill chicken kabobs on medium heat for about 12-15 minutes until the chicken is cooked through. You can grill them on an indoor or outdoor grill.

What should I serve with kabobs?

These healthy chicken kabobs are wonderful over a Greek salad or served with rice pilaf, sliced tomatoes, and red onion as pictured. You could also make a chicken pita stuffed with some fresh tomato and onion and topped with the yogurt sauce.

More Grilled Chicken Recipes You’ll Love:

Grilled Chicken Kabobs with Cucumber Yogurt Sauce

SP Calories

Prep Time: 2 hrs 30 mins

Cook Time: 30 mins

Total Time: 3 hrs

These Lebanese-inspired Chicken Kabobs are seasoned with za’atar and served with a cool Laban Cucumber Yogurt Sauce.

1 1/2 pounds skinless boneless chicken breast or thighs, cut into 1 inch cubes
2 tablespoons fresh squeezed lemon juice
1 tablespoon extra virgin olive oil
2 teaspoons dried za’atar or oregano
1 clove crushed garlic
1 1/4 teaspoon kosher salt
fresh ground black pepper, to taste
lemon wedges for serving

Cucumber Yogurt Dip (makes 1 1/4 cups)

3/4 cup plain low fat plain Stonyfield yogurt
3/4 cup finely chopped cucumber, peeled and seeded
1 tablespoon fresh lemon juice
1/2 tablespoon fresh dill, chopped
1/2 tablespoon fresh mint, chopped
1/2 teaspoon kosher salt
fresh black pepper, to taste

To make the marinade:

Mix lemon juice, olive oil,garlic, salt, and pepper together. Put chicken in a zip-locked bag and pour marinade over it. Marinate the chicken at least 2-3 hours or as long as overnight.

For the kabobs

If using wooden skewers, soak in water at least 30 minutes if grilling outdoors (I usually double them up so they are easier to turn).
Prepare the yogurt sauce by combining the ingredients in a medium bowl. Refrigerate until ready to eat.
Thread chicken onto the skewers. You should have 4 kabobs total.
Preheat the grill over medium heat, oil the grates and cook (indoor or outdoor grill works fine) until the chicken is cooked though, turning often about 12 to 15 minutes.
Serve with lemon wedges and yogurt sauce.

Serving: 1kabob, 1/3 cup sauce

Disclosure: This post is sponsored by Stonyfield. Thank you for supporting the brands that make Skinnytaste possible. All thoughts are my own. Photo credit: Jess Larson.

posted June 29, 2020 by Gina

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June 29, 2020 at 09:45AM
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11 Recipes for Serious Strawberry Lovers

6/29/2020

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11 Recipes for Serious Strawberry Lovers
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Summer is when berries get their spotlight, and oh, do they shine bright! Living in Oregon has really taught me to appreciate berry season in all its glory, but when it comes down to it, I absolutely adore fresh, sweet, juicy strawberries.

I’ve passed that love on down to my five girls because we can’t keep strawberries in the house for more than a couple of seconds. They are notorious for gobbling up those little red gems of joy, and I don’t blame them.

When I’m lucky enough to have a few strawberries hanging around, I enjoy them in all sorts of different recipes. They make for a fantastic addition to salads, they’re a great way to start the day, and I especially love them in a variety of different desserts.

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June 29, 2020 at 09:02AM
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Whole Wheat Strawberry Shortcake

6/28/2020

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Whole Wheat Strawberry Shortcake
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When I think about strawberry shortcake, the word that comes to mind is wholesome. It’s a quintessentially American sweet that conjures up images of grandmothers patting together biscuit dough and whipping cream by hand.

But just because it’s wholesome doesn’t mean there isn’t room to make it a touch more healthy. This is exactly what I had in mind when I came up with these Whole Wheat Strawberry Shortcakes.

A Healthy Spin on Strawberry Shortcake

A few little tricks give these shortcakes a healthier spin on the standard recipe.

The biscuits have less butter and more whole-grain flour than your typical recipe.
The whipped topping is equal parts Greek yogurt and heavy cream.

This means fewer calories and less saturated fat. The same goes for the whipped topping, which is also made with yogurt (and the beneficial “good” bacteria that comes along for the ride).

Serving them open-faced keeps the calories in check. All that being said, they remain a scrumptious treat. You can even serve leftover shortcakes for breakfast, warmed in the oven and spread with a favorite jam.

Two plates with healthier strawberry shortcake set on a table with white linens. Shortcake is piled with sliced strawberries and whipped yogurt topping. A wire basket of strawberries is to the left of the plates.

WHAT’S THE BEST WHOLE WHEAT FLOUR?

This recipe is pretty flexible in terms of the type of flour you use. Standard whole wheat flour, whole wheat pastry flour, and white whole wheat flour will all do the job.

Make sure your whole wheat flour hasn’t been sitting in your cupboard for too long, since it can go bad sooner than white flour. (Tip: store it in the fridge or freezer for longevity). If you don’t have whole wheat, just use all-purpose flour instead.

And if you’re looking to make this gluten-free, use a standard cup-for-cup gluten-free all-purpose flour, like this. It should yield good results, though you might not get quite the same rise.

Two plates with easy strawberry shortcake set on a table with white linens. Shortcake is piled with sliced strawberries and whipped yogurt topping.

WHY USE GREEK YOGURT WITH WHIPPED CREAM?

In addition to the nutritional upside of using yogurt in place of heavy cream, it also makes the topping more stable.

You can confidently whip it several hours or even a day ahead and it will stay reasonably fluffy until dessert time. It also adds a mild tangy flavor, which plays off the berries quite deliciously. You need a thick, Greek-style yogurt to make this work. If you can’t find Greek yogurt, make your own using this simple method.

SWAPS AND SUBSTITUTIONS

One of my favorite ways to play around with shortcake is to experiment with other fruits. Frozen raspberries, for example, are excellent when left to thaw and then spooned onto shortcake.

This also means you don’t have to wait for strawberry season to make it. Since raspberries are a tangier berry, you’ll want to bump up the sugar a bit. You can also swap in other berries or try this with sliced stone fruits, such as peaches, plums, and nectarines.

Close up view of healthy strawberry shortcake on a plate. A fork has sliced strawberries, whipped yogurt topping and shortcake on it.

MAKE AHEAD TIPS FOR STRAWBERRY SHORTCAKE

Strawberry shortcake is an excellent make-ahead recipe. If you prep it early in the day, store the strawberries and yogurt cream in separate containers in the fridge until ready to serve.

You can make the shortcakes a day ahead of time and store them in a covered container at room temperature. Reheat them just before serving in a 350°F oven until they’re good and warm. Leftover shortcakes are excellent split in half and heated until crisp in a toaster oven, then slathered with jam.

MORE GREAT STRAWBERRY RECIPES

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June 28, 2020 at 09:09AM
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Strawberry Shortcake

6/28/2020

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Strawberry Shortcake
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strawberry shortcake recipe

If I were to give you one piece of advice this week, it would be to make this strawberry shortcake recipe. Rustic, decadent, and completely delicious, it’s the kind of dessert that’s destined to make you smile. Summer is here, and strawberry shortcake is the perfect way to celebrate.

The shortcakes here are bright, lemony cornmeal biscuits. I’ve always been a fan of lemon and cornmeal together (check out these lemon cookies or the Lemon Cornmeal Pancakes on page 37 of Love and Lemons Every Day!), and they make this recipe really exceptional. The cornmeal adds texture to the moist, tender biscuits, while the tart lemon cuts the richness of the cream filling. Add fresh strawberries to the mix, and there’s almost nothing better.

Biscuit recipe ingredients

Strawberry Shortcake Recipe Ingredients

Speaking of strawberries, I don’t sweeten them in this recipe. If you wanted to, you could toss them with pinches of sugar like I do here, but at this time of year, I don’t think it’s necessary. Strawberries are delicate, juicy, and sweet all on their own! Use the best ones you can find, and you won’t miss the extra sugar.

Here’s what else you’ll need to make this recipe:

All-purpose flour – Jack and I have experimented with all sorts of flours over the last few months, and King Arthur Flour yields the best results every time. To accurately measure the flour for this recipe, be sure to use the spoon-and-level method.
Cornmeal – I love to make this recipe with medium-grind cornmeal. It adds a nice texture to the dough, but it’s not too coarse or crunchy. My go-to brands are Arrowhead Mills and Bob’s Red Mill.
Granulated sugar – For sweetness.
Baking powder – It makes the biscuits nice and puffy.
Sea salt – To make all the flavors pop!
Coconut oil – It makes the dough rich and layered without any butter or heavy cream.
Lemon juice and zest – They give the dough a super bright, fresh flavor! You need two tablespoons of each, so make sure you have at least 2 lemons on hand.
Eggs – They add richness to the biscuits and help them rise.
Almond milk – It adds moisture to the biscuit dough. I also brush almond milk on top of the biscuits to give them a nice crisp crust!
Whipped cream or coconut cream – My go-to is coconut cream, as it makes this recipe totally dairy-free. Of course, traditional whipped cream would be delicious too.

Find the complete recipe with measurements below.

Cutting out biscuit dough

How to Make Strawberry Shortcake

Ready to learn how to make strawberry shortcake? Luckily for us, it’s easy! Here’s what you need to do:

First, make the biscuit dough. Whisk together the dry ingredients in a medium bowl. Then, add the coconut oil and use your hands to work it into the dry ingredients until the mixture resembles coarse crumbs. Finally, add the lemon zest, juice, almond milk, and eggs and mix until just combined.

Next, shape the dough. Turn it out onto a lightly floured piece of parchment paper, pat it into a rectangle, and fold it into thirds. Pat or roll the folded dough to about 1 inch thick, and freeze it for 20 minutes.

How to make strawberry shortcake

After the dough chills, cut out the biscuits. Use a 2-1/2 inch round biscuit cutter to punch them out, gathering the scraps and re-rolling the dough as necessary. You should end up with 8 1-inch thick biscuits (even though just 6 are pictured here!).

Biscuits on a baking sheet

Then, bake! If you want to, brush the biscuits with a little almond milk and sprinkle them with coarse sugar. Pop them in a 400-degree oven for about 17 minutes, or until they’re lightly golden brown around the edges.

Strawberry shortcake from scratch

As the biscuits bake, your kitchen will fill with a buttery, lemony aroma. Trust me, it’s pretty incredible!

Pull the biscuits out of the oven and (this is the hard part!) allow them to cool slightly before you assemble the shortcakes.

Best strawberry shortcake recipe

Finally, eat! Slice the biscuits in half horizontally and layer them with the strawberries and a dollop of whipped cream. I like to add a few mint leaves for an extra-fresh touch. Enjoy!

Strawberry shortcake on a plate

Helpful Tips

Make sure your coconut oil is cold. Like the butter in this scone recipe, the coconut oil needs to be cold when you work it into the flour. The cold, solid oil is key for creating layered biscuits that will puff up in the oven. I like to measure my coconut oil in advance and pop it in the fridge for an hour before I start cooking. I don’t recommend freezing coconut oil, as it quickly becomes too hard to work with.
Cut the coconut oil into little pieces. This is key! Once your coconut oil is cold, you want to keep it that way. Cutting it into small pieces means that you’ll be able to integrate it with the dry ingredients more quickly. That way, the heat from your hands won’t melt the oil as you work.
Don’t cut the chilling time short. Colder dough yields puffier biscuits with better layering, so make sure to freeze the dough for a full 20 minutes before you cut out and bake the biscuits.
Top them with sugar. I list this step as optional, but I highly recommend brushing the biscuits with almond milk and sprinkling them with sugar before you bake them. It makes them nice and crisp on top!
Assemble the shortcakes right before you eat. Strawberry shortcake is best right after it’s assembled, so just assemble the cakes you plan to eat right away. Any leftover biscuits will keep in an airtight container at room temperature for 2 days. They also freeze well for up to a month!

Biscuits with strawberries and cream

Strawberry Shortcake Recipe Variations

Switch the fruit. Strawberry shortcake is a classic dessert, but this lemon biscuit recipe would taste just as good with raspberries or blueberries. Use them in place of the strawberries, or, for a festive variation, fill the biscuits with a mix of strawberries and blueberries!
Use your favorite kind of cream. I most often fill my strawberry shortcake with coconut cream, but any cool, creamy filling is delightful here. Make traditional whipped cream with heavy cream, sugar, and vanilla extract, or serve your shortcake with a scoop of vanilla ice cream. For a lighter variation, replace the cream with a dollop of Greek yogurt.
Keep it simple. These lemon cornmeal biscuits make fantastic strawberry shortcake, but they’re also wonderful on their own! Feel free to skip the fruity filling altogether and enjoy the biscuits plain, or slather them with your favorite jam for a light breakfast or afternoon snack.

strawberry shortcake

More Favorite Summer Desserts

If you love this strawberry shortcake recipe, try one of these delicious summer desserts next:

Easy Peach Cobbler
Strawberry Rhubarb Bars
Chocolate Zucchini Bread
Raspberry Vegan Cheesecake
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