The shortcakes are tender and flaky, but they hold up nicely to the berries.
1Pintof Strawberriessliced and sprinkled with sugar in a bowl
1/2PintHeavy Creamwhipped with a little sugar at the end until it is sweetened
For the Shortcakes
5TablespoonsSugarplus a few tablespoons for topping
Zest of 1 Lemon
1 1/2TablespoonsLemon Juice
1/4CupHeavy Creamplus a few tablespoons for topping
1/2CupColdUnsalted Butter, cut in small cubes
In a medium sized bow, mix together the dry ingredients and the lemon zest with a whisk.
Using a pastry cutter, cut the butter into the flour mixture until it looks like small peas.
In a small bowl, slightly beat the egg.
Add the egg, and all wet ingredients to the flour mixture and use a fork to gently mix the dough together.
Place on a lightly floured surface and gently knead the dough until everything is holding together.
Roll the dough out to 1/2" thick and use a glass or biscuit cutter to cut out shortcakes.
Place on a baking sheet.
Wrap tightly in plastic wrap and let rest 30 minutes in the fridge.
Heat the oven to 425.
Remove from the fridge and let sit for a few minutes.
Brush the tops with a little heavy cream and sprinkle with remaining sugar.
Bake at 425 for 12-15 minutes.
Cool, and then break open, and serve with fresh berries, whipped cream and lemon zest.
If your biscuits seem a little wet just increase the flour by 1/4 cup and a little extra baking powder. I never have had to before but the last time I made them they were a little on the wet side from the lemon juice.Store the biscuits in an airtight container
Lemon Strawberry Shortcake
Amount Per Serving (1 g)
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Author: Sweet Basil
Course: 500+ Best Dessert Recipes
Keyword: dessert, lemon, shortcake, strawberry, whipped cream. heavy cream