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.
Ingredients
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
Instructions
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.
Notes
- 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.