Strawberry Lemon Shortcake
EVENT: SUNDAY FUNDAY
RECIPE: STRAWBERRY LEMON SHORTCAKE
Strawberry Lemon Shortcake is a perfect spring summer time dessert with homemade shortcake or biscuit, whipped fresh cream and juicy strawberries. A decadent and filling dessert, the shortcake comes together within an hour.
WHAT IS SHORTCAKE?
Well, when Sue suggested the theme, I had to give this new bake a try. But what is shortcake I had to ask myself. It is such an American term, something that I had not paid much attention till this theme came up. As my research began, got more and more interesting. Shortcake has nothing to do with the height of the cake. It apparently is derived from an old English cooking definition of short which referred to something made crisp with the addition of fat.
In US it is also known as a biscuit. Not the biscuit that most Anglophone countries would associate with.. the flat crispy crunchy bake. In US shortcake or biscuit is what UK knows as scone.
Addition of a generous amount of fat, in this case butter makes the shortcake crispy on top and soft crumbly cake like in the middle.
SPRING/ SUMMER POPULAR DESSERT
I believe that Strawberry Shortcake is quite popular in US with the onset of spring and strawberry season. As I love strawberries, was quite intrigued by this dessert. Went on the internet and did a research and there are so many variations of the basic scone or biscuit recipe. At the end, I found that the recipe from bon appétit and Natasha’s Kitchen the most helpful.
SHAPING THE SHORTCAKE DOUGH:
- Pat the dough into a rectangle, about 1″ in thickness. Take a cookie cutter. Dip in some flour and cut rounds. Gather up the remaining dough. Pat it again and cut.
- Pat the dough into a rectangle. Cut it into half lengthwise and then into squares. This way there is no leftover dough.
- Divide the dough into two. Pat each part into a big circle about 1″ thick. Bake them. Use the circles as the base and top. Then you cut the strawberry shortcake into slices and serve, much like a normal cake.
- Using a small cookie cutter, cut small circles. Bake. Use the small ones to make strawberry shortcake parfait.
By the way, Sunday Funday is a group of Food Bloggers. Every Sunday we share some fun, traditional, hearty or easy recipes to make Sunday Family Meals a bit more exciting. To join this fun group, visit the Sunday Funday Facebook Page. Request to join in.
Sue who blogs at Palatable Pastimes suggested the following: “Create a recipe for shortcake- traditional, creative, however you like.
Can be for just the cake or the entire dessert”.
I decided to go the traditional way, baking the shortcake and adding whipped fresh cream and macerated strawberries. And don’t regret trying out the recipe for the first time. What a delicious, yummy, filling dessert. Be warned, the dessert can be quite heavy.
As much as I was eager to try out a new recipe, I was at the same time hesitant to switch on the oven. Suddenly from low winter temperatures we have jumped to 30ºC. Where did Spring go? Even at around 8pm. the temperatures hover between 27-30ºC! And also suddenly strawberries disappeared! Last week they were on offer and the packet we bought, we ate them up!
Went to two supermarkets but no signs of strawberries. Then on Friday hubby went to buy some milk. He saw strawberries in the organic section and bought them as he too was eagerly waiting for a dessert. I told he shouldn’t have as they are pretty expensive compared to the normal ones. But his reply ” dear you are passionate about one thing and that is cooking, so I have to get you your ingredients, even if it means going to the ends of the earth”. Not sure should I believe that or his craving for a dessert!
CHECK OUT WHAT OTHER MEMBERS HAVE PREPARED:
- Buttermilk Shortcakes with Macerated Berries from Culinary Adventures with Camilla
- Chocolate Strawberry Shortcakes from Palatable Pastime
- Eggless Jam Shortcake Swirls from Sneha’s Recipe
- Leftover Lemon Loaf Mixed Berry Shortcake from A Day in the Life on the Farm
- Mini Strawberry Shortcake Parfaits from Karen’s Kitchen Stories
- Strawberry Lemon Shortcake from Mayuri’s Jikoni
- Strawberry Shortcake with Sweet Biscuits from Amy’s Cooking Adventures
SOME STRAWBERRY RECIPES YOU MAY LIKE:
INGREDIENTS REQUIRED FOR STRAWBERRY LEMON SHORTCAKE
FOR THE SHORTCAKE:
- Plain Flour – All purpose flour
- Cold Butter – unsalted or salted. I have used salted. Cut in tiny pieces or grate the cold butter. Warm butter will not work well for this recipe. I cut the butter into small pieces as grating was not an option, it is just too hot for Spring Time.
- Lemon Zest – I added lemon zest to make the shortcake more flavourful.
- Double Cream – or whipping cream, cold. Can replace it with sour cream.
- Cold Milk – must be cold and not at room temperature. Can use buttermilk instead.
- Baking Powder
- Baking Soda – Soda Bicarbonate.
- Sugar – add according to your taste.
- Black Poppy Seeds – I added some as I have them. Totally optional.
- Salt – I have used normal iodized salt.
FOR THE CREAM LAYER:
- Whipping Cream
- Powdered Sugar – can use icing or confectioners’ sugar.
- Vanilla Extract
- Lemon Zest
- Salt – just need a pinch. Brings out the flavours.
FOR THE STRAWBERRY LAYER:
- Fresh Strawberries – hulled and cut into quarters or slices
- Lemon Juice
STRAWBERRY LEMON SHORTCAKE
FOR THE SHORTCAKE:
- 2 cups all purpose flour
- 1½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ tbsp lemon zest
- 100 g butter cold
- ½ cup whipping cream
- ½ cup milk cold
- 1 tbsp black poppy seeds
FOR THE CREAM LAYER:
- 1 cup whipping cream fresh
- 1 tsp vanilla extract
- 2-3 tbsp powdered sugar
- ½ tsp lemon zest
- ⅛ tsp salt
FOR THE STRAWBERRY LAYER:
- 1½ lb fresh strawberries approx 3 cups
- 2 tbsp lemon juice
- 3 tbsp sugar
PREPARATION OF THE SHORTCAKE:
- Sift or sieve flour, salt, baking powder and baking soda into a mixing bowl.
- Add sugar, poppy seeds, lemon zest to the flour and mix well.
- Cut the butter into tiny pieces. Or grate it over the flour mixture.
- Using your finger tips only, rub the butter into the flour. The butter pieces should become smaller.
- Don't over work this step as you may cause the butter to melt.
- Make a well in the middle of the flour.
- Add the whipping cream and milk.
- Mix gently and bring the flour mixture together. Do not knead.
- Dust the work top with some flour.
- Tip the flour mixture onto the dusted with flour work top.
- Using both your hands bring the dough together into a lump.
- Pat the dough into a square about 6"X 6" and about 1" thick.
- Dust a sharp knife with flour.
- Cut the patted dough into four squares.
- Stack the pieces on top of one another.
- Pat the dough gently down again into a square about 6"X 6" and about 1" thick.
- Stack the pieces on top of one another again.
- Now pat the dough into a rectangle about 7½" X 5". It should be about 1" thick.
- Cut the dough into half lengthwise using a knife dusted with flour.
- Then cut each part into 3 squares. That way you will have 6 pieces.
- Arrange the cut pieces on a parchment lined tray.
- Sprinkle little sugar on top if you wish.
- Put the tray in the freezer for 10-15 minutes.
- After 5 minutes or so, preheat the oven to 200°C.
MACERATE THE STRAWBERRIES
- While the dough squares are getting chilled, prepare the strawberries.
- Hull the strawberries and cut them into slices or quarters.
- Add sugar and lemon juice. Mix well. Keep the strawberries on the side till required.
PREPARATION OF THE WHIPPED CREAM
- Use a chilled bowl if possible.
- Add the cream, sugar, salt, vanilla extract and lemon zest.
- Whip the cream till you get a soft peak consistency.
- Leave the whipped cream in the fridge till required.
BAKING THE SHORTCAKE
- Remove the tray with the shortcake from the freezer.
- Put the tray in the oven to bake.
- Bake the shortcake for 20-25 minutes or till the tops are light golden in colour.
- Remove the shortcakes from the oven.
- Allow them to cool down a bit on a wire rack.
ASSEMBLE THE STRAWBERRY SHORTCAKE:
- If the shortcake has risen and baked well, you will be able so split it open with your hands.
- On the bottom half of the shortcake add about 2-3 tbsp of whipped cream.
- Add some macerated strawberries.
- Close the shortcake with the top layer.
- Add some more cream. Drizzle a bit of the strawberry syrup over it.
- Strawberry Shortcake is ready to be served.
- If you wish you can cut the dough into round shapes with a cookie cutter. I chose the square shape. That way there is no leftover dough which when mixed again does not give the same kind of layers as the first lot.
- You can add a layer of cream and strawberries on top. I decided to serve some strawberries on the side.
- Make sure all your dairy ingredients are cold. Warm ingredients will not allow the shortcake to have a lovely layer and nice soft crumb.
- If the strawberries are a bit tangy then add more sugar.
- Amount of sugar added to the whipped cream entirely depends on your taste. We don't the cream too sweet.
PIN FOR LATER:
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