Strawberry Short Cake Recipe

I've always enjoyed my traditional strawberry short cake recipe, but this version with lemon biscuits take this much-loved dessert to the next level! A few of us got together and made it to serve to our workmates, and got nothing but rave reviews!

Strawberry Shortcake Recipe

Filling

3 cups sliced fresh strawberries
3 Tbsp white sugar
1 Tbsp lemon juice

1. Combine all ingredients in a bowl and toss to mix well.
2. Set aside

Lemon Biscuits

Preheat oven to 425F

Milk
juice of 1 lemon
grated rind from 1 lemon
2 cups all-purpose flour
2 Tbsp white sugar
4 tsp baking powder
1/2 tsp salt
2 Tbsp shortening
2 Tbsp butter

1. Put lemon juice into a measuring cup and add just enough milk to make 2/3 cup. Set aside for 15 minutes to sour.
2. In a separate bowl, stir together dry ingredients and lemon rind
3. Cut in shortening and butter with 2 knives or pastry blender until well mixed
4. Blend in soured milk to make a soft dough. Don't overmix.
5. Knead dough 6-8 times on a floured board.
6. Roll or pat to 1/2 inch thickness and cut into 6 3-inch biscuits using a floured cutter or glass. Sprikle with a little sugar.
7. Bake on a greased-parchment lined cookie sheet for 12-15 minutes, or until golden.
8. Let cool until just warm, and cut in half hoizontally.

Garnish

1 cup strawberry puree mixed with 2 Tbsp white sugar
1 cup whipped cream, whipped

Assembly Instructions

1. Place bottom half of biscuits on dessert plates.
2. Spoon 1/3 cup of strawberries over each, and then 2 Tbsp of puree.
3. Add a good dollop of whipped cream, and top with the biscuit top.
4. Garnish with more cream, and any remaining fruit and puree.
5. Enjoy!

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Strawberry Short Cake Recipe