Strawberry Shortcake
Summer time favorite made with lemon sugar biscuit, creme fraiche whipped cream, and delicious fresh strawberries!
Equipment
- Stand or Hand Mixer
Ingredients
Lemon Biscuit
- ½ cup sugar
- 1 lemon, zest
- 2 cup flour
- 2½ tsp baking powder
- ½ tsp salt
- 1 tbsp sugar
- 6½ tbsp butter, cold and diced
- ¾ cup buttermilk
Whipped Cream
- ¾ cup heavy whipping cream
- ½ cup creme fraiche
- 2 tbsp powdered sugar
Strawberries
- sliced strawberries measure with your heart
- 1 tbsp sugar optional
Instructions
For The Biscuits
- Preheat your oven to 425°F
- Combine the first two ingredients, sugar and lemon zest, in a small bowl and set aside.
- Combine flour, baking powder, salt, and 1 tbsp sugar in mixing bowl.
- Cut your butter into small cubes, about 1 cm cubed and mix with the flour mixture. if the butter is too large go ahead and break them apart with your fingers, but don't handle the butter too much, you want it to stay cold.
- Mix the buttermilk into the wet ingredients, be careful not to overmix! You should still see chunks of butter and the dough should just come together.
- Turn out the dough on your work surface and, using your hands, flatten out into a square or rectangle shape about 1 inch thick.
- Cut your dough into 4 equal pieces and place on a lined baking sheet so that the edges are just barely touching each other.
- Take your lemon sugar and separate evenly on the four biscuits, packing it on with your hand so it is evenly spread and tightly packed.
- Bake your biscuits for 11-15 minutes until golden brown. Cool on the sheet pan you baked them on, the butter will soak back into the cooked biscuits.
Creme Fraiche Whipped Cream
- Make sure all ingredients are very cold. Combine heavy cream, creme fraiche and powdered sugar in the bowl of your mixer.
- With the whip attachment, whip the mixture until soft peaks form, should take just a few minutes.
Strawberries
- If you have fresh, ripe strawberries, you won't need any sugar, but if they are out of season or not as sweet as you would like, mix them with a bit of sugar and set aside for a few minutes to macerate.
Assembly
- Cut your biscuit in half, put a scoop of whipped cream on the bottom half, as many sliced strawberries as you want, one small dollop of whipped cream on top of the strawberries, then the top half of the biscuit. Garnish with mint and lemon zest!