Strawberry Shortcake

Introduction & Inspiration

There’s no dessert that screams “summer” quite like a classic Strawberry Shortcake, and this recipe offers a delightful and unique twist with its homemade Lemon Cornmeal Biscuits! Imagine tender, slightly rustic biscuits infused with bright lemon zest and a hint of cornmeal texture, split and piled high with juicy fresh strawberries and billowy whipped cream. It sounded like the perfect way to celebrate strawberry season with a touch of homemade elegance.

My inspiration for diving into this particular recipe came from the intriguing biscuit components – using hardened coconut oil instead of butter, incorporating cornmeal for texture, and the bright addition of lemon. It promised a shortcake that was both familiar in its comforting appeal and excitingly different in its specific flavors and textures.

My goal is to guide you step-by-step through creating this wonderful dessert, from making the unique lemon cornmeal biscuit dough and baking it to golden perfection, to assembling the final glorious shortcakes. It’s a fantastic recipe for showcasing fresh strawberries and impressing guests with a truly special homemade treat.

Let’s get ready to bake some uniquely delicious shortcakes!

Nostalgic Appeal / Comfort Food Connection

Strawberry Shortcake is a deeply beloved American dessert, holding a special place in the hearts and memories of many. It evokes feelings of warm summer days, picnics, family gatherings, U-pick strawberry farms, and the simple joy of fresh berries paired with tender cake or biscuit and whipped cream. It’s a quintessential comfort food that celebrates seasonal bounty.

This recipe, while offering a unique Lemon Cornmeal Biscuit, still taps directly into that comforting nostalgia. The core elements – tender baked base, juicy strawberries, and fluffy whipped cream – are all present, delivering that familiar and satisfying experience. The homemade nature of the biscuits adds an extra layer of traditional charm.

The act of making biscuits from scratch, even with a slightly different fat like coconut oil, connects to time-honored home baking traditions. Assembling individual shortcakes is a delightful ritual that feels both special and wonderfully unfussy.

Making and enjoying these Strawberry Shortcakes feels like savoring a cherished classic, elevated by bright lemon and a delightful cornmeal texture, making it both nostalgically comforting and refreshingly new.

Homemade Focus (Crafting Unique Biscuits & Fresh Assembly)

This Strawberry Shortcake recipe is a wonderful celebration of homemade baking, with the star being the from-scratch Lemon Cornmeal Biscuits. The recipe guides you through creating a unique biscuit dough using hardened coconut oil, cornmeal, fresh lemon zest and juice, and almond milk, resulting in a texture and flavor distinct from typical shortcakes.

I love recipes that showcase interesting ingredient combinations and techniques. Cutting the hardened coconut oil into the dry ingredients is similar to using cold butter, aiming for a tender, slightly flaky result. The inclusion of medium-grind cornmeal promises a lovely subtle crunch and rustic character. The specific dough handling – folding and a brief freeze – contributes to the final texture.

While the strawberries are simply sliced and the whipped cream can be homemade or store-bought (though homemade coconut whipped cream is suggested as an option), the effort put into the homemade biscuits is what truly defines this dessert. Assembling the shortcakes with these fresh components creates a vibrant, multi-textured treat.

From crafting the unique biscuit dough to layering it with fresh berries and cream, every step emphasizes the rewarding results of thoughtful, from-scratch homemade dessert making.

Flavor Goal

The primary flavor goal of this Strawberry Shortcake with Lemon Cornmeal Biscuits is a delightful harmony of sweet, tart, fruity, citrusy, and creamy notes, with a wonderful array of textures. It aims for a tender, slightly crumbly, and subtly rustic biscuit infused with bright lemon, complemented by sweet and juicy fresh strawberries and light, airy whipped cream.

The Lemon Cornmeal Biscuits provide the foundation: a tender crumb with a hint of cornmeal texture, bright with lemon zest and juice, and subtly enriched by coconut oil and almond milk. The optional coarse sugar topping adds a delightful crunch.

The fresh sliced strawberries offer their natural sweetness, slight tartness, and juicy burst of classic berry flavor.

The whipped cream (dairy or coconut-based) contributes a light, cool, creamy counterpoint that balances the fruit and biscuit.

Optional fresh mint leaves for garnish add a final touch of aromatic freshness. The overall effect is a refreshing, balanced, and sophisticated take on classic strawberry shortcake.

Ingredient Insights

Let’s explore the key components of these unique shortcakes:

Lemon Cornmeal Biscuits:

• All-purpose flour & Medium-grind cornmeal: Flour provides structure; cornmeal adds a lovely rustic texture and subtle corn flavor.
• Cane sugar: Sweetens the biscuits.
• Baking powder & Baking soda: Leavening agents for lift and tenderness.
• Sea salt: Balances sweetness and enhances flavors.
• Coconut oil, hardened and cut into small pieces: The primary fat, used like cold butter. It needs to be solid and cold to be cut into the flour for a tender, slightly flaky texture.
• Lemon zest & Lemon juice: Provide bright, fresh citrus flavor and aroma. Zest before juicing!
• Eggs: Add richness and structure. Room temperature preferred.
• Almond milk: Provides moisture. Other milks could likely substitute. More is used for brushing tops.
• Coarse sugar (optional): For sprinkling on biscuit tops for sparkle and crunch.

For Assembly:

• Fresh strawberries, sliced: The star fruit! Use ripe, sweet berries.
• Whipped cream or Coconut whipped cream: The creamy topping. Coconut whipped cream offers a dairy-free, tropical alternative.
• Mint leaves (optional): For garnish.

Using hardened coconut oil like cold butter and incorporating both lemon zest and juice are key to the biscuit’s character.

Essential Equipment

You’ll need standard baking tools for making biscuits:

• Mixing bowls (medium for dry, another for wet, large for final dough if preferred, small for egg/milk).
• A Pastry blender, your fingertips, or two knives: For cutting the hardened coconut oil into the dry ingredients.
• Parchment paper: Essential for rolling/patting out the dough and for lining the baking sheet.
• A Baking sheet.
• A 2 ½-inch round biscuit cutter.
• A Whisk.
• A Rubber spatula or spoon: For mixing dough.
• A Pastry brush (optional): For brushing biscuits with almond milk.
• Measuring cups and spoons.
• A Zester/Microplane and Juicer.
• Wire rack: For cooling biscuits.
• An Electric mixer (optional): If making homemade whipped cream.

A biscuit cutter and parchment paper are particularly helpful.

List of Ingredients with Measurements

Here’s the complete list of ingredients, with precise measurements (using provided weights where available for clarity):

Lemon Cornmeal Biscuits:

• 2 cups (250g if typical AP flour density) all-purpose flour
• ¾ cup (approx. 100-110g) medium-grind cornmeal
• ⅓ cup (approx. 67g) cane sugar (or granulated sugar)
• 2 ½ teaspoons baking powder
• ¾ teaspoon sea salt
• ½ cup (113g) coconut oil, hardened (solid, like cold butter) and cut into small pieces
• 2 tablespoons lemon zest (from about 2-3 lemons)
• 2 tablespoons fresh lemon juice
• 2 large eggs, beaten, room temperature
• ¼ cup almond milk (plus more for brushing tops, optional)
• Coarse sugar, for sprinkling (optional)

For Assembly:

• 3 cups fresh strawberries, sliced (about 1.5 lbs whole berries)
• 2 cups whipped cream OR coconut whipped cream
• Mint leaves, for garnish (optional)

These quantities should yield about 8 (1-inch thick) biscuits.

Ensure coconut oil is solid and cold for cutting into flour. Eggs and almond milk ideally at room temperature.

Step-by-Step Instructions (Crafting Unique Shortcakes!)

Let’s bake these delightful Lemon Cornmeal Biscuits and assemble our shortcakes:

1. Prepare the Biscuit Dough (Dry Ingredients & Fat):

• In a medium (or large) mixing bowl, whisk together the 2 cups all-purpose flour, ¾ cup cornmeal, ⅓ cup cane sugar, 2 ½ teaspoons baking powder, and ¾ teaspoon sea salt until well combined.
• Add the small pieces of hardened coconut oil to the dry ingredients.
• Using a pastry blender, your fingertips, or two knives, cut the coconut oil into the flour mixture until it resembles coarse sand or small pea-sized crumbs. Work relatively quickly to keep the coconut oil cold.

2. Add Wet Ingredients to Dough:

• In a separate small bowl, lightly whisk together the beaten eggs, ¼ cup almond milk, 2 tablespoons fresh lemon juice, and 2 tablespoons lemon zest.
• Pour the wet ingredient mixture into the dry flour/coconut oil mixture.
• Using a fork or a rubber spatula, stir just until the ingredients are moistened and a shaggy dough begins to form. The recipe notes, “The dough will be more moist and pliable than traditional biscuit dough,” so don’t be alarmed if it’s a bit sticky. Avoid overmixing!

3. Shape and Chill Dough:

• Turn the dough out onto a lightly floured piece of parchment paper.
• Gently pat the dough into a ½-inch-thick rectangle.
• Fold the dough into thirds, like folding a letter (one side over the middle, then the other side over that).
• Gently pat or roll the folded dough again until it is about 1-inch thick.
• Wrap the dough in the parchment paper (or plastic wrap) and place it in the freezer for 20 minutes to chill and firm up. This makes it much easier to cut clean biscuits and helps them bake up tender.

4. Preheat Oven and Cut Biscuits:

• While the dough chills, preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
• Remove the chilled dough from the freezer. Unwrap it and place it on a lightly floured surface.
• Using a 2 ½-inch round biscuit cutter, cut out as many biscuits as you can (likely 3-4 on the first pass). Press the cutter straight down without twisting for clean edges.
• Gently gather the scraps, re-pat or re-roll them to 1-inch thickness (handle as little as possible), and cut out more biscuits. Repeat until you have approximately 8 (1-inch thick) biscuits.
• Place the cut biscuits onto the prepared baking sheet, spacing them about 1-2 inches apart.

5. Optional Brush and Bake:

• If desired, lightly brush the tops of the biscuits with a little more almond milk.
• Sprinkle the tops generously with coarse sugar, if using.
• Bake in the preheated oven for 16 to 18 minutes, or until the biscuits are golden brown around the edges and cooked through. A toothpick inserted into the center should come out clean or with a few moist crumbs.

6. Cool Biscuits:

• Let the baked biscuits cool on the baking sheet for about 5-10 minutes.
• Carefully transfer them to a wire rack to cool completely (or serve slightly warm if preferred for assembly).

7. Prepare Fruit and Cream (While Biscuits Cool or Just Before Serving):

• Wash, hull, and slice the fresh strawberries. (If you like your strawberries sweetened, you can toss them with 1-2 tablespoons of sugar and let them macerate for 15-30 minutes to release their juices, though the recipe calls for fresh sliced).
• Prepare your whipped cream: If making homemade, whip cold heavy cream with a little powdered sugar and vanilla until soft or medium peaks form. If using coconut whipped cream, ensure it’s ready.

8. Assemble the Strawberry Shortcakes:

• Once the Lemon Cornmeal Biscuits are cooled (or still slightly warm), gently split each biscuit in half horizontally.
• Place the bottom half of a biscuit on a serving plate.
• Spoon a generous amount of sliced fresh strawberries over the biscuit bottom.
• Add a dollop or swirl of whipped cream (or coconut whipped cream) over the strawberries.
• Place the top half of the biscuit over the cream.
• Garnish with more strawberries and fresh mint leaves, if desired. Serve immediately.

The folding and chilling of the dough are key for biscuit texture!

Troubleshooting

Biscuit-making can be nuanced:

• Problem: Biscuits are tough or dense.
  • Solution: Overmixing the dough after adding wet ingredients is the primary cause. Mix only until just combined. Overworking the re-rolled scraps can also make later biscuits tougher. Ensure leavening agents (baking powder/soda) are fresh.
• Problem: Biscuits didn’t rise well / are flat.
  • Solution: Check freshness of baking powder/soda. Don’t overwork the dough. Ensure coconut oil was cold and in small pieces when cut in. Dough might have been rolled too thin.
• Problem: Biscuits are dry.
  • Solution: Overbaking. Check for doneness at the lower end of the time range. Ensure accurate flour measurement (spoon & level, don’t pack). Sour cream and coconut oil should provide good moisture.
• Problem: Coconut oil melted too much while working with dough.
  • Solution: Keep coconut oil very cold (hardened) and work quickly when cutting it into the flour. If your kitchen is very warm, chill the dry ingredients with the cut-in oil for a few minutes before adding wet ingredients. The brief freeze of the dough helps.

Minimal handling of the dough is crucial for tender biscuits.

Tips and Variations

Let’s customize these unique strawberry shortcakes:

• Tip: Use high-quality, ripe, sweet strawberries for the best flavor.
• Variation: Macerate the sliced strawberries: Toss them with 2-3 tablespoons of granulated sugar and 1 teaspoon of lemon juice (or a splash of balsamic vinegar or Grand Marnier for adults) and let them sit for at least 30 minutes at room temperature to release their juices, creating a lovely syrup.
• Tip: If using homemade coconut whipped cream, chill a can of full-fat coconut milk upside down, scoop out the thick solid cream (discarding the watery liquid), and whip it with powdered sugar and vanilla.
• Variation: Add other berries like blueberries or raspberries along with the strawberries.
• Tip: For a slightly different flavor in the biscuits, substitute orange zest and juice for the lemon.
• Variation: Fold a few tablespoons of finely chopped toasted nuts (like almonds or pecans) into the biscuit dough.
• Variation: Instead of individual shortcakes, bake the biscuit dough as one large round or square, then cut and serve like a cobbler base.

A wonderful base for many fruit and cream dessert ideas!

Serving and Pairing Suggestions

Strawberry Shortcake with Lemon Cornmeal Biscuits is a delightful spring and summer dessert.

Serving: Assemble just before serving for the best texture (crisp biscuits, fresh berries, fluffy cream). Serve biscuits warm or at room temperature.

Pairing:

• Classic: Perfect on its own as a satisfying dessert or special brunch treat.
• Beverages: Pairs wonderfully with iced tea, lemonade, coffee, or even a light sparkling wine or rosé for adults. Drink alcohol with moderation.
• Extra Drizzle: A light drizzle of honey or a balsamic glaze over the strawberries can add another flavor dimension.

Its fresh flavors and beautiful presentation make it ideal for gatherings.

Nutritional Information

This dessert features biscuits, fresh fruit, and cream. Nutritional info is approximate (per assembled shortcake, assuming 8 shortcakes and moderate whipped cream):

• Calories: 350-500+
• Fat: 18-28+ grams (Significant amount from coconut oil in biscuits and heavy cream/coconut cream)
• Saturated Fat: 12-20+ grams (High from coconut oil and cream)
• Cholesterol: 50-70+ mg (from eggs)
• Sodium: 200-300+ mg
• Total Carbs.: 40-55+ grams
• Dietary Fiber: 2-4 grams
• Sugars: 20-30+ grams (from sugar in biscuits, strawberries, whipped cream)
• Protein: 4-6 grams

An indulgent dessert. The coconut oil and cream contribute significantly to the fat content. Strawberries provide vitamins and fiber.

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Recipe Summary and Q&A

Let’s conclude with a summary and common questions:

Recipe Summary:

Strawberry Shortcake with Lemon Cornmeal Biscuits features homemade biscuits made with all-purpose flour, medium-grind cornmeal, cane sugar, leavenings, salt, hardened coconut oil cut in, lemon zest, lemon juice, eggs, and almond milk. The dough is folded, chilled, cut into rounds, and baked. The cooled biscuits are split and layered with fresh sliced strawberries and whipped cream (dairy or coconut-based), then optionally garnished with mint.

Q&A:

Q: Can I make components ahead of time? A: Yes! * Biscuits: Bake biscuits up to 1-2 days ahead. Store cooled biscuits in an airtight container at room temperature. Re-warm briefly before serving if desired. * Strawberries: Slice strawberries a few hours ahead and store refrigerated (if macerating, do so then). * Whipped Cream: Homemade whipped cream is best made closer to serving, but stabilized versions or store-bought coconut whipped cream can be prepared further ahead. * Assemble just before serving.

Q: How do I store leftover assembled shortcakes? A: Assembled shortcakes are best eaten soon after making, as the biscuits will absorb moisture from the fruit and cream and become soft. Store any leftovers covered in the refrigerator for up to 1 day.

Q: Can I freeze the baked biscuits? A: Yes, baked and cooled Lemon Cornmeal Biscuits can be frozen. Wrap them well in plastic wrap and then place in a freezer-safe bag or container for up to 2-3 months. Thaw at room temperature.

Q: What if I don’t have coconut oil or prefer not to use it? A: You can likely substitute very cold, cubed unsalted butter (½ cup) for the hardened coconut oil, cutting it in using the same method. The flavor and texture will be slightly different but still delicious.

Q: Is medium-grind cornmeal necessary? Can I use fine? A: Medium-grind will provide a more noticeable, rustic texture. Fine cornmeal will result in a softer, less distinctly textured biscuit, which is also fine if that’s what you have or prefer.