Last week, we went strawberry picking at Downey’s Farm and came home with far more strawberries than we could possibly eat. One of the many things I made with our abundance of strawberries, is the classic strawberry shortcake. Although called a shortcake, this is more of a sweet biscuit topped with lemon butter and filled with slightly sweetened whipped cream and fresh strawberries.
Strawberry Shortcake Biscuit RECIPE
- 1 cup flour
- 2 Tbsp. sugar
- zest of one lemon
- 2 tsp. baking powder
- 3 Tbsp. cold or frozen real butter, grated
- 1/4 cup cold milk
- 1 egg yolk
- 1 Tbsp. melted butter with the zest of half a lemon
- 2 cups of sliced strawberries
- 1/2 cup sweetened whipped cream
- Preheat the oven to 450 degrees Fahrenheit. Line a cookie sheet with parchment paper and set aside.
- In a bowl, combine the flour, sugar, lemon zest, and baking powder. Add the butter and mix with fingers, until the mixture resembles coarse crumbs.
- Mix the milk and egg yolk. Make a well in the flour mixture and pour in the egg mixture. Combine slowly until moistened.
- Using a spoon or hands, portion out the dough into four parts.
- Shape the dough into balls, flatten the top and line them on the parchment-lined tray.
- Bake for about 10 minutes or until biscuits are golden on top. Once biscuits are done, brush the tops with the lemon butter.
- To serve, cut in half with a bread knife and fill with whipped cream and strawberries.
- Cold butter results in fluffy biscuits.
- Avoid overmixing the batter as it causes biscuits to become dense.
- If dough seems to sticky, add a bit more flour.
- If dough is dry, add some milk.
- Recipe can easily be doubled.