Lemon Cornmeal Strawberry Shortcake Recipe for Summer Bliss
This enchanting strawberry shortcake recipe features lemon cornmeal biscuits, fresh strawberries, and whipped cream, perfect for summer gatherings.
Equipment
- Mixing bowl
- biscuit cutter
- Baking sheet
- Parchment paper
Ingredients
For the Biscuits
- 2 cups all-purpose flour can substitute with gluten-free flour blend
- 1 cup medium-grind cornmeal use fine cornmeal if needed
- 1/4 cup cane sugar coconut sugar is a great alternative
- 1 tbsp baking powder ensure it's fresh for optimal results
- 1/2 tsp sea salt kosher salt works too
- 1/2 cup coconut oil can be replaced with cold butter or shortening for dairy-free options
- 1 tbsp lemon zest can also use fresh lemon juice for added zest
- 2 tbsp fresh lemon juice substitute with vinegar in dairy-free versions
- 2 large eggs flaxseed or an egg substitute works for vegan adaptations
- 1/2 cup milk almond milk is perfect for dairy-free options
- 1 tbsp coarse sugar can be omitted if desired
For the Topping
- 4 cups fresh strawberries use ripe, seasonal strawberries for best flavor
- 1 cup whipped cream try coconut whipped cream for dairy-free option
Instructions
Prepare Biscuit Dough
- In a mixing bowl, whisk together the all-purpose flour, medium-grind cornmeal, cane sugar, baking powder, and sea salt. Cut in the coconut oil until it looks like coarse crumbs, then stir in the lemon zest, juice, beaten eggs, and milk until just combined.
Shape and Chill
- Transfer the dough onto a piece of parchment paper. Fold it into thirds, then pat it out to about 1-inch thickness. Pop it in the freezer for 20 minutes to firm up.
Cut and Bake
- Preheat your oven to 400°F (200°C). Using a biscuit cutter, cut out biscuits and place them on a parchment-lined baking sheet. Brush the tops with milk and sprinkle with coarse sugar. Bake for 16-18 minutes until golden brown.
Cool
- Remove the biscuits from the oven and let them cool slightly before slicing them horizontally. This keeps the layers fluffy for assembling.
Assemble
- Layer the sweet, juicy strawberries and a generous dollop of whipped cream between the biscuit halves. Serve immediately to enjoy the delightful textures.
Notes
Garnish with fresh mint or a sprinkle of lemon zest for an extra burst of flavor. Store leftover biscuits separately from cream and strawberries.