Description
Elevate the classic summer dessert with this Strawberry Shortcake with a Twist recipe! Fluffy homemade shortcakes are layered with sweet macerated strawberries and a zesty lemon-infused whipped cream for a refreshing and unforgettable treat. Perfect for any occasion!
Ingredients
Scale
- For the Shortcakes:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 3/4 cup heavy cream
- For the Strawberries:
- 1 pound fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- For the Lemon Whipped Cream:
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Instructions
- Macerate the Strawberries: In a medium bowl, combine the sliced strawberries, 1/4 cup of granulated sugar, and lemon juice. Gently toss to combine and let sit for at least 30 minutes, or up to 2 hours, stirring occasionally.
- Prepare the Shortcake Dough: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Gently stir in the heavy cream until just combined.
- Bake the Shortcakes: Drop rounded tablespoons of the dough onto the prepared baking sheet, leaving some space between each. Bake for 15-20 minutes, or until the shortcakes are golden brown and cooked through. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Prepare the Lemon Whipped Cream: While the shortcakes are cooling, prepare the lemon whipped cream. In a large bowl, combine the heavy cream, powdered sugar, lemon zest, and vanilla extract. Beat with an electric mixer until stiff peaks form.
- Assemble: Split each shortcake in half. Spoon a generous amount of macerated strawberries over the bottom half, followed by a dollop of lemon whipped cream. Top with the other half of the shortcake and garnish with additional strawberries and a sprig of fresh mint, if desired. Serve immediately.
Notes
- Use cold butter and heavy cream for the flakiest shortcakes.
- Don’t overmix the shortcake dough to prevent tough biscuits.
- Macerating the strawberries enhances their natural sweetness and flavor.
- Add other berries like blueberries or raspberries for a mixed berry shortcake.
- For a richer flavor, brush the shortcakes with melted butter before baking.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 shortcake
- Calories: 420 Kcal
- Sugar: 25g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg
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