Elevate your dessert game: strawberry shortcake recipe with the perfect lemon zest balance

Prepare to tantalize your taste buds with this extraordinary strawberry shortcake recipe, infused with the vibrant zest of lemons. This classic dessert receives a delightful upgrade, transforming it into a culinary masterpiece that will leave you craving for more.

Ingredients:

For the Shortcakes:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cut into small pieces
• 1 cup buttermilk
• 1 large egg

For the Strawberry Filling:

• 2 pounds fresh strawberries, hulled and sliced
• 1 cup granulated sugar
• 1/4 cup lemon juice
• 1 tablespoon lemon zest
• 1/4 cup cornstarch

For the Whipped Cream:

• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. Prepare the Shortcakes:

1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
4. Use your fingers to work in the butter until the mixture resembles coarse crumbs.
5. Add buttermilk and egg and stir until just combined. Do not overmix.
6. Turn the dough out onto a lightly floured surface and knead a few times until it comes together.
7. Roll out the dough to a 1/2-inch thickness.
8. Use a 3-inch biscuit cutter to cut out the shortcakes.
9. Place the shortcakes on the prepared baking sheet and bake for 15-20 minutes, or until golden brown.

2. Make the Strawberry Filling:

1. In a large bowl, combine strawberries, sugar, lemon juice, lemon zest, and cornstarch.
2. Stir until well combined.
3. Let the mixture stand for 15 minutes, or until the strawberries have released their juices.

3. Whip the Cream:

1. In a medium bowl, use a whisk or electric mixer to whip the heavy cream until stiff peaks form.
2. Add powdered sugar and vanilla extract and continue whisking until combined.

4. Assemble the Shortcakes:

1. Split the shortcakes in half.
2. Spread the strawberry filling on the bottom half of each shortcake.
3. Top with whipped cream.
4. Place the top half of the shortcake on top.

Tips for Success:

• Use ripe and juicy strawberries for the best flavor.
• If you don’t have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it stand for 5 minutes.
• Do not overmix the shortcake dough, as this will make the shortcakes tough.
• Let the strawberry filling stand for 15 minutes to allow the strawberries to release their juices and create a delicious syrup.
• Use a whisk or electric mixer to whip the cream until stiff peaks form, as this will ensure a light and fluffy texture.

Variations:

• Add a touch of cinnamon or nutmeg to the shortcake dough for extra flavor.
• Top the shortcakes with fresh mint leaves for a refreshing twist.
• Use other berries, such as raspberries or blueberries, in addition to or instead of strawberries.

The Perfect Summer Treat

This strawberry shortcake recipe with lemon zest is the epitome of summer desserts. The sweet and juicy strawberries, the tangy lemon zest, and the fluffy whipped cream combine to create a symphony of flavors that will transport you to a sunny afternoon. Whether you’re hosting a backyard barbecue or simply craving a sweet treat, this recipe is sure to impress.

Frequently Asked Questions

Q: Can I make the shortcakes ahead of time?
A: Yes, you can make the shortcakes up to 2 days ahead of time. Store them in an airtight container at room temperature.

Q: How long can I store the assembled shortcakes?
A: The assembled shortcakes can be stored in the refrigerator for up to 24 hours.

Q: Can I use frozen strawberries?
A: Yes, you can use frozen strawberries. Thaw them completely before using and drain off any excess liquid.