Strawberry Shortcake
https://ift.tt/2Nz0g8o 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. Strawberry Shortcake Recipe IngredientsSpeaking 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:
Find the complete recipe with measurements below. How to Make Strawberry ShortcakeReady 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. 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!). 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. 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. 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! Helpful Tips
Strawberry Shortcake Recipe Variations
More Favorite Summer DessertsIf you love this strawberry shortcake recipe, try one of these delicious summer desserts next:
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