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
How to Make Shortcakes
To make shortcakes, first preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
Next, combine flour, baking powder, kosher salt, and granulated sugar in a large mixing bowl with a whisk until fully incorporated.
Then add small chunks of cold butter to the bowl and use either a pastry cutter or your fingers to cut into the flour until the mixture resembles a coarse crumb mixture with some butter still in pea-sized pieces.
After that, add lemon zest.
Then pour in the cold milk and mix with a fork just until the dough forms into a shaggy ball.
Try not to overmix the dough; overmixing will result in hard shortcakes.
After you remove the dough from the bowl and place it on a lightly floured counter, gently press it down to form a rounded ball.
Then pat the dough out to approximately 3/4 inch thick.
To make the shortcakes, cut out four shortcakes (3-inch width each) using a biscuit cutter.
Then place the four shortcakes on the prepared baking sheet, brush the cream on the top of each shortcake, and sprinkle each one with some turbinado sugar.
Bake the shortcakes for approximately 15 minutes or until the bottom is golden brown.
How to Prepare Strawberries
Prepare the strawberry filling while the shortcakes are baking.
In a medium-sized bowl, mash half of the quartered strawberries with a fork to release the juices from them.
To this bowl, add the remaining quartered strawberries, granulated sugar, and lemon juice.
Combine all of the ingredients, and then set the mixture out at room temperature until the shortcakes have cooled.
Taste the strawberries, and if they taste really sweet, you may want to decrease the amount of granulated sugar to be used, or you may want to add a little additional lemon juice.
How to Make Whipped Cream
In a large mixing bowl, combine the cold heavy cream, powdered sugar, and lemon zest.
Using either a hand mixer or a stand mixer, mix on medium-low speed until soft peaks start to form.
The cream should hold its shape, but the tips will fold over when you lift the beaters out of the whipped cream.
By using a lower speed to whip the cream, the whipped cream will have a denser, firmer consistency.
How to Assemble Shortcakes
To assemble the shortcakes, after the shortcakes have cooled enough to touch, slice each shortcake in half horizontally.
On a plate, place the bottom half of each shortcake down first.
Then place the berry mixture over the bottom half of each shortcake, followed by a dollop of whipped cream.
Finally, place the top half of each shortcake on top of the whipped cream, and enjoy!
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.
