Ingredients (4 individual cakes)
For the Lemon Shortcakes
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 2 tablespoons granulated sugar
- 10 tablespoons (1 1/4 sticks) unsalted butter, cold and cut into small pieces
- Zest from 2 lemons
- 1/2 cup whole milk, cold
- 2 tablespoons heavy cream, for brushing
- Turbinado sugar, for sprinkling
For the Strawberries
- 4 cups strawberries, hulled and quartered (~2 pints)
- 2 tablespoons granulated sugar
- 1 tablespoon fresh lemon juice
For the Lemon Whipped Cream
- 2 cups heavy whipping cream, cold
- 1/2 cup powdered sugar
- Zest from 1 large lemon
Make the Shortcakes
Set your oven to 400F and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking powder, kosher salt, and granulated sugar. Add the cold butter pieces. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible.
Stir in the lemon zest. Pour in the cold milk and mix with a fork just until a shaggy dough forms.
Be careful not to overwork the dough; this is what keeps the shortcakes tender.
Turn the dough out onto a lightly floured surface and gently bring it together into a cohesive ball. Pat the dough out until it’s about 3/4-inch thick. Cut out four shortcakes using a 3-inch biscuit cutter. Place them on the prepared baking sheet, brush the tops with heavy cream, and sprinkle with turbinado sugar.
Bake for ~15 minutes, or until the bottoms are golden brown.
Prepare the Strawberries
While the shortcakes are baking, prepare the strawberry filling. Place half of the quartered strawberries in a medium bowl and mash them with a fork to release their juices.
Add the remaining strawberry quarters to the bowl, along with the granulated sugar and lemon juice. Stir to combine and let the mixture sit at room temperature.
Taste the strawberries; if they are very sweet, you may want to use a little less sugar or a bit more lemon juice.
Make the Whipped Cream
In a large bowl, combine the cold heavy cream, powdered sugar, and lemon zest.
Using a stand mixer or a hand mixer, whip on medium-low speed until soft peaks form. The cream should hold its shape but the tip will gently fold over when you lift the beaters.
Whipping on a lower speed creates a denser, more stable whipped cream.
Assemble the Shortcakes
Once the shortcakes are cool enough to handle, slice them in half horizontally.
Place the bottom half of each shortcake on a plate. Spoon a generous amount of the strawberry mixture over the top, followed by a dollop of whipped cream. Place the top half of the shortcake on the cream and serve immediately.
Individual Strawberry Shortcake
Ingredients
For the Lemon Shortcakes
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 2 tablespoons granulated sugar
- 10 tablespoons unsalted butter 1 1/4 sticks, cold and cut into small pieces
- Zest from 2 lemons
- 1/2 cup whole milk cold
- 2 tablespoons heavy cream for brushing
- Turbinado sugar for sprinkling
For the Strawberries
- 4 cups strawberries ~2 pints, hulled and quartered
- 2 tablespoons granulated sugar
- 1 tablespoon fresh lemon juice
For the Lemon Whipped Cream
- 2 cups heavy whipping cream cold
- 1/2 cup powdered sugar
- Zest from 1 large lemon
Individual Strawberry Shortcake
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 2 tablespoons granulated sugar
- 10 tablespoons unsalted butter 1 1/4 sticks, cold and cut into small pieces
- Zest from 2 lemons
- 1/2 cup whole milk cold
- 2 tablespoons heavy cream for brushing
- Turbinado sugar for sprinkling
Individual Strawberry Shortcake
- 4 cups strawberries ~2 pints, hulled and quartered
- 2 tablespoons granulated sugar
- 1 tablespoon fresh lemon juice
Individual Strawberry Shortcake
- 2 cups heavy whipping cream cold
- 1/2 cup powdered sugar
- Zest from 1 large lemon
Instructions
- Preheat oven to 400F and line baking sheet with parchment.
- Whisk flour, baking powder, salt, and sugar in large bowl.
- Cut cold butter into flour mixture until coarse crumbs form with pea-sized pieces.
- Mix in lemon zest, then stir in cold milk until shaggy dough forms.
- Pat dough on floured surface to 3/4-inch thickness and cut four 3-inch rounds.
- Brush tops with cream, sprinkle with turbinado sugar, and bake 15 minutes until golden.
- Mash half the strawberries in bowl, add remaining berries, sugar, and lemon juice.
- Whip cream with powdered sugar and lemon zest until soft peaks form.
- Split cooled shortcakes, layer with strawberry mixture and whipped cream.
