Lemon Strawberry Shortcakes

Once you try our Lemon Strawberry Shortcakes with Warm Sweet Cream, you may never be able to eat another dessert again. We take super-soft lemon and basil shortcakes, fill them with macerated berries, and then drown them in warm sweetened cream. Heaven on earth.

Course Dessert

Cuisine American

Keyword strawberry shortcakes, lemon strawberry shortcakes,

Prep Time 20

Cook Time 10

Total Time 30

Servings shortcakes

Calories 483kcal

Author Nicole

Cost $

Equipment

Mixing bowl
sheet pan

Ingredients

2 cups all-purpose flour
1/2 cup + 2 tbsp sugar, divided
1 tbsp baking powder
2 tsp lemon zest
pinch of salt
2 tbsp freshly chopped basil (optional)
4 tbsp cold butter, cut into small cubes
2 cups + 2 tbsp heavy cream, divided
1 lb strawberries, roughly chopped
1 cup blueberries
1 tbsp lemon juice

Instructions

Preheat oven to 425 degrees.Line a baking sheet with parchment paper or a silpat.
Add strawberries, blueberries, 2 tablespoons sugar, and lemon juice together in a medium bowl. Stir to combine. Let the berries macerate while you make the biscuits.
In a medium bowl, whisk together, flour, ¼ cup sugar, baking powder, salt, basil, and lemon zest. Add butter to flour mixture and use a pastry cutter or fork to cut/blend it into the flour. The flour should look crumbly when it's ready. Drizzle 3/4 cup of cream in with the dry ingredients. Use a fork to gently combine the wet and dry ingredients. The dough should come together, if it doesn't, drizzle in a teaspoon or two of cream until it does. Knead 3-4 times to bring the dough together but do not over mix.
Dump dough out on to a lightly floured surface and gently press or roll the dough out until it's ½-inch thick. Fold it over itself and again press the dough out until it's 1/2-inch thick. Repeat one more time. Use a 2-inch biscuit cutter to form biscuits. Use scraps to make more biscuits. If you don't have a biscuit cutter, you can use a circle cookie cutter or a small glass cup. Tip! Be sure to firmly push all the way down instead of turning the cookie cutter. This will help the biscuits rise better.
Line biscuits up on a baking sheet and brush with two tablespoons of cream. Bake for 10-12 minutes or until golden brown and cooked through.
Add 1 1/4 cups remaining cream to a small saucepan. Add remaining 1/4 cup of sugar to the cream. Turn the heat on low and let the mixture heat until the sugar has dissolved, about 5 minutes. Stir occasionally.
Let the biscuits cool slightly. Split biscuit in half and top with berries and some of the syrup accumulated in the bottom of the bowl. Put the top half of the biscuit back on. Pour hot cream on top. Serve with fresh basil.

Nutrition