Lemon Cornmeal Strawberry Shortcake Recipe for Summer Bliss
Enjoy a delightful homemade strawberry shortcake recipe with lemon cornmeal biscuits and fresh strawberries, perfect for summer bliss.
Equipment
- - Mixing bowl
- Rolling Pin
- - Baking sheet
- 2-1/2 inch biscuit cutter
Ingredients
For the Biscuits
- 2 cups all-purpose flour Provides structure for the biscuits; no substitution needed for best results.
- 1/2 cup medium-grind cornmeal Adds delicious texture and a hint of flavor; can be substituted with fine cornmeal if necessary.
- 1/4 cup cane sugar Sweetens the biscuits without overpowering the strawberries; monk fruit sweetener can be a lower-calorie option.
- 2 tablespoons baking powder Acts as a leavening agent to help the biscuits rise; ensure it's fresh for optimal results.
- 1/2 teaspoon sea salt Enhances flavor balance; leave out for sodium-restricted diets.
- 1/3 cup coconut oil Contributes moisture and a subtle flavor; refined coconut oil can be used for a less coconut taste, or substitute with cold butter.
- 1 tablespoon lemon zest Infuses bright, zesty flavor into the biscuits.
- 1 tablespoon lemon juice Infuses bright, zesty flavor into the biscuits.
- 2 large eggs Provide binding and structure; for vegan option, replace with flax eggs.
- 1/2 cup milk Moistens the dough; almond or oat milk can be used for a dairy-free version.
For the Assembly
- 2 cups whipped cream Adds a rich, creamy layer; coconut whipped cream can serve as a non-dairy substitute.
- 4 cups fresh strawberries The star ingredient, providing sweetness and freshness; feel free to substitute with other berries if desired.
- 2 tablespoons coarse sugar Used to sprinkle on top of biscuits before baking for added texture and sweetness.
Instructions
Making the Biscuit Dough
- In a large mixing bowl, whisk together all-purpose flour, medium-grind cornmeal, cane sugar, baking powder, and sea salt. Incorporate the chilled coconut oil until the mixture resembles coarse crumbs. Add lemon zest, lemon juice, eggs, and milk, mixing gently until just combined to keep the dough fluffy.
- Transfer the biscuit dough onto a floured sheet of parchment paper. Shape the dough into a rectangle, fold it into thirds, and freeze for about 20 minutes to firm it up.
- Once chilled, roll the dough out to about 1-inch thick. Use a 2-1/2 inch cutter to cut out the biscuits and place them on a lined baking sheet, ensuring they are spaced apart for even baking.
- Preheat your oven to 400°F (200°C). Brush the tops of the biscuits with milk and sprinkle with coarse sugar. Bake for 16-18 minutes until they turn golden brown and fragrant.
- Allow the biscuits to cool slightly. Slice each biscuit in half horizontally and layer with fresh strawberries and whipped cream just before serving to maintain the perfect biscuit texture and prevent sogginess.
Notes
Assemble the strawberry shortcake just before serving to prevent the biscuits from becoming soggy.