Rather glamorous in presentation yet reasonably wholesome in flavor, strawberry shortcake is a dish that strikes me as both a little bit Ginger and a little bit Mary Ann. This take on the classic dessert is also remarkably quick and easy to prepare. Lemon is the key to achieving brightness and balance in this version, where slightly sweetened shortcake is laced with fragrant lemon zest and fresh strawberries are slicked with a generous splash of lemon juice along with the usual sugar. I love the addition of poppyseeds to provide an extra dimension of flavor and texture, but the end result is equally alluring without them. Once these lemon-scented shortcakes are layered with heaps of glossy strawberries and billowy whipped cream, you won't care what sort of island you might be stranded on.
I reach for this recipe most often during the spring and summer when fresh strawberries are in season and perfectly ripe, but I am not shy about serving it whenever I can find the fruit. Strawberry shortcake makes a thoroughly satisfying Valentine's Day dessert.
Ingredients for Strawberry Shortcake
- all purpose flour
- baker's sugar
- baking powder
- kosher salt
- lemon (zest and juice)
- poppyseeds
- buttermilk
- unsalted butter
- strawberries
- heavy whipping cream
- powdered sugar
- pure vanilla extract
See recipe card for quantities.
Instructions
Prepare the Shortcakes
Heat the oven to 400 degrees F. In the meantime, whisk together the flour, sugar, baking powder, salt, lemon zest, and poppyseeds (if using) in a large bowl.
In a medium bowl, whisk the buttermilk and melted butter to blend.
Add the wet ingredients to the dry ingredients and stir just until the mixture forms a moist dough.
Using a ⅓ measuring cup, divide the dough into 8 mounds and arrange them evenly on a baking sheet. (Cover the baking sheet with parchment paper first if you want to save time later on clean up.) They will look rough, and that is just fine...don't worry about shaping them perfectly.
Bake for about 15 minutes or until the shortcakes begin to get golden brown around the edges.
Prepare the Strawberries and Whipped Cream & Assemble the Strawberry Shortcake
While the shortcakes are baking, place the sliced strawberries in a large bowl and add the sugar and lemon juice. Stir to combine and then set the strawberries aside to macerate while you prepare the whipped cream.
Place the heavy whipping cream, powdered sugar, and vanilla extract in a medium bowl. Whip until soft peaks form. (Call me a masochist, but I really prefer to do this by hand...that way I never end up with over-whipped cream, plus all the vigorous whisking is great for stress relief.)
To assemble, cut the shortcakes in half horizontally. Place the bottom half on a plate and generously spoon over the strawberry topping and whipped cream. Then place the other half on top. Finally, spoon over a bit more strawberry topping and whipped cream to finish.
Hint: A microplane is indispensable for zesting the lemon.
Variations
- The shortcakes - Poppyseeds are entirely optional in this shortcake, so skip them if you prefer. I don't recommend omitting the lemon zest, however, since it really brightens and balances the flavor.
- The strawberries - If you can't get strawberries, use any other berries that you enjoy...blueberries, raspberries, and blackberries all come to mind.
- The whipped cream - You can certainly adjust the amount of powdered sugar to match your desired level of sweetness and/or omit the vanilla extract if desired.
Storage
These shortcakes will keep for at least a couple of days in an airtight container. The strawberry topping and the whipped cream can be stored in the refrigerator during that time, but the whipped cream is always best when it is freshly made.
📖 Recipe
Strawberry Shortcake
Ingredients
Shortcakes
- 2 cups all purpose flour
- ⅓ cup baker's sugar
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 1 to 2 tablespoons lemon zest
- 1 tablespoon poppyseeds (optional)
- 1 cup buttermilk
- 4 tablespoons unsalted butter melted and mostly cooled
Strawberry Topping
- 2 pounds fresh strawberries hulled and sliced
- 2 tablespoons baker's sugar
- 2 tablespoons fresh lemon juice
Whipped Cream
- 2 cups heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
Prepare the Shortcakes
- Heat the oven to 400°F.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, lemon zest, and poppyseeds (if using).
- In a medium bowl, whisk the buttermilk and melted butter to blend.
- Add the wet ingredients to the dry ingredients and stir just until the mixture forms a moist dough.
- Using a ⅓ measuring cup, roughly form the dough into 8 mounds and arrange them evenly on a baking sheet.
- Bake for about 15 minutes or until the shortcakes begin to get golden brown around the edges.
Prepare the Strawberries and Whipped Cream & Assemble the Strawberry Shortcake
- While the shortcakes are baking, place the sliced strawberries in a large bowl. Add the sugar and lemon juice. Stir to combine and then set the strawberries aside to macerate while you prepare the whipped cream.
- Place the heavy whipping cream, powdered sugar, and vanilla extract in a medium bowl. Whip until soft peaks form. (Although whipping the cream by hand takes longer, you won't ever end up with over-whipped cream that way.)
- To assemble, cut the shortcake in half horizontally. Place the bottom half on a plate and generously spoon over the strawberries and whipped cream. Then place the other half on top. Finally, spoon over a bit more strawberry topping and whipped cream to finish.
Leave a Reply