Description

This classic Strawberry Shortcake recipe features tender, lemon-infused biscuits made with a combination of flour and cornmeal, layered with fresh sliced strawberries and fluffy whipped cream. Perfectly sweet and refreshing, it’s a delightful dessert that showcases the flavors of summer berries with a hint of citrus zest.

Ingredients

Scale

For the Biscuits

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)

For the Filling

3 cups fresh strawberries (hulled and sliced)
2 cups whipped cream or coconut whipped cream

Instructions

Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, cornmeal, cane sugar, baking powder, and sea salt until well combined.
Incorporate Coconut Oil and Liquids: Using your hands, work the hardened coconut oil into the dry mixture until it resembles coarse sand. Then add the lemon zest, lemon juice, beaten eggs, and milk, mixing until just combined. The dough will be more moist and pliable than traditional biscuit dough.
Shape and Chill Dough: Turn the dough out 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 to firm up.
Preheat and Prepare Baking Sheet: Preheat your oven to 400°F (204°C). Line a baking sheet with parchment paper to prevent sticking.
Cut Biscuits: Remove the chilled 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 a total of 8 biscuits, each about 1-inch thick. Place the biscuits spaced apart on the prepared baking sheet.
Brush and Sprinkle: Lightly brush the tops of the biscuits with a little milk and sprinkle generously with coarse sugar for a sweet, crunchy topping.
Bake Biscuits: Bake the biscuits for 16 to 18 minutes, until they are golden brown around the edges and cooked through.
Assemble Shortcakes: Allow the biscuits to cool slightly. Using a serrated knife, carefully slice each biscuit in half horizontally. Fill the bottom half with sliced strawberries and whipped cream, then top with the other biscuit half to create the strawberry shortcakes.

Notes

Using coconut oil instead of butter adds a subtle tropical flavor and makes the recipe suitable for dairy-free diets if you choose coconut whipped cream.
Freezing the dough before cutting helps the biscuits hold their shape during baking.
For extra flavor, you can macerate the strawberries with a tablespoon of sugar before assembling.
These biscuits are best enjoyed the same day but can be stored in an airtight container for 1-2 days.
Substitute milk with almond or oat milk for a dairy-free option.

Prep Time: 15 minutes
Cook Time: 18 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Strawberry Shortcake, strawberry dessert, biscuits, lemon zest, fresh strawberries, whipped cream dessert, summer dessert