Strawberry Shortcake

Strawberry Shortcake
The BEST Strawberry Shortcake = Lemon Shortcakes with mascerated strawberries and fresh whipped cream!

Strawberry Shortcake

Strawberry Shortcake is a classic summer dessert.  My biscuit recipe is produces a light, moist cakelike biscuit, and no need to worry about rolling out your dough – this is  a drop biscuit recipe!  Halve the biscuits and cover with fresh mascerated strawberries and whipped cream!

Strawberry Shortcake
  • 2 cups flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 3 tablespoons sugar
  • 1 lemon, juiced and zest from one half
  • ⅓ cup butter
  • ¾ cups half and half
  • Topping
  • 3 cups fresh strawberries, sliced
  • 2 tablespoons sugar
  • ½ lemon, juiced
  • Sweetened Whipped Cream
  1. Place sliced strawberries, sugar and juice of half of a lemon into a medium sized bowl. Stir together to fully combine. Cover with plastic wrap and place in the fridge for at least 30 minutes.
  2. Preheat oven to 425 and line cookie sheet with parchment paper. Set aside.
  3. Place flour, baking powder, salt, sugar and lemon zest into a medium sized bowl. Using a fork, stir to combine.
  4. Add butter and cut into flour mixture until it resembles fine bread crumbs.
  5. Add half and half and stir into mixture until just combined.
  6. Spoon ¼ cup of dough on parchment lined cookie sheet, leaving 2-inches in space between each biscuit.
  7. Bake in middle of preheated oven for 15-20 minutes
  8. Remove from oven and allow to cool for 5 to 10 minutes.
  9. To assemble, halve shortcake and spoon over a few tablespoons of the prepared strawberries and juices. Top with other shortcake halve and spoon on more strawberries. Finish top with a dollop of whipped cream!
Shortcakes can be stored Ziploc bag in fridge. When ready to use, reheat in microwave for 15-30 seconds until slightly warm and soft and prepare as indicated.



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