Name: Strawberry Shortcake Recipe
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Cuisine: American
Ingredients: 2 cups all-purpose flour (spooned and leveled); ¾ cup medium-grind cornmeal; ⅓ cup cane sugar; 2½ teaspoons baking powder; ¾ teaspoons sea salt; ½ cup coconut oil (hardened and cut into small pieces, or cold butter, cubed); 2 tablespoons lemon zest; 2 tablespoons fresh lemon juice; 2 large eggs (beaten); ¼ cup milk (plus more for brushing); Coarse sugar (for sprinkling); 3 cups fresh strawberries (hulled and sliced); 2 cups whipped cream or coconut whipped cream

Introduction

Strawberry Shortcake is a classic dessert that combines tender, lemon-infused biscuits with fresh strawberries and fluffy whipped cream. This recipe adds a subtle twist with cornmeal and coconut oil for extra texture and flavor. It’s perfect for spring and summer gatherings or any time you crave a light, fruity treat.

A small layered strawberry shortcake sits on a white plate against a white marbled background. The bottom layer is a light golden-yellow biscuit with a slightly crumbly texture. On top of this is a thick layer of white cream mixed with bright red halved strawberries. Above the strawberries and cream is the second biscuit layer, matching the bottom one in color and texture. The shortcake is topped with a dollop of white cream, a whole strawberry, and a small green mint leaf. In the foreground, a silver spoon lies on the white marbled surface, and a blue-striped cloth is partly visible on the left side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour (spooned and leveled)

¾ cup medium-grind cornmeal

⅓ cup cane sugar

2½ teaspoons baking powder

¾ teaspoons sea salt

½ cup coconut oil (hardened and cut into small pieces, or cold butter, cubed)

2 tablespoons lemon zest

2 tablespoons fresh lemon juice

2 large eggs (beaten)

¼ cup milk (plus more for brushing)

Coarse sugar (for sprinkling)

3 cups fresh strawberries (hulled and sliced)

2 cups whipped cream or coconut whipped cream

Instructions

Step 1: In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.

Step 2: Using your hands, work the coconut oil into the dry ingredients until the mixture resembles coarse sand. Stir in the lemon zest, lemon juice, beaten eggs, and milk until just combined. The dough will be moist and pliable compared to traditional biscuit dough.

Step 3: Turn the dough onto a lightly floured piece of parchment paper and pat it into a ½-inch-thick rectangle. Fold the dough into thirds, then pat or roll it again until it is about 1 inch thick. Freeze the dough for 20 minutes.

Step 4: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 5: Remove the dough from the freezer. Use a 2½-inch round biscuit cutter to cut out 3 to 4 biscuits. Re-roll the scraps as needed to cut out additional biscuits until you have about 8 in total, each 1 inch thick. Place the biscuits on the prepared baking sheet.

Step 6: Brush the tops of the biscuits with a little milk and sprinkle with coarse sugar for a sparkling finish.

Step 7: Bake the biscuits for 16 to 18 minutes, or until they are golden brown around the edges.

Step 8: Let the biscuits cool slightly. Then, use a serrated knife to slice them horizontally. Assemble the shortcakes by layering the bottom half with sliced strawberries and whipped cream, and topping with the other biscuit half.

Tips & Variations

For a dairy-free version, substitute coconut oil for butter and use coconut whipped cream.

Chill the dough thoroughly to make cutting easier and maintain biscuit shape while baking.

For extra flavor, macerate the strawberries with a little sugar and lemon juice before assembling.

Use fresh lemon zest and juice to brighten the biscuit flavor but adjust to taste if needed.

FAQs

Can I make the biscuit dough ahead of time?

Yes, you can prepare the dough in advance and freeze it. Keep it wrapped tightly in plastic wrap for up to one month. Thaw in the refrigerator before slicing and baking.

What can I use instead of coconut oil?

You can use cold butter in the same amount as coconut oil. Both will give the biscuits a flaky texture, but butter adds a richer flavor while coconut oil offers a subtle tropical note.