This twist on a classic dessert is sweet and tangy all in one.
Wendy Paul shares how to make strawberry shortcake with a shot of citrus.
Lemon Strawberry Shortcake
1 lb. fresh strawberries
1 pint heavy cream
Lemon extract or lemon oil
3 fresh lemons
Strawberry pie filling or lemon pie filling
Lemon Biscuits (recipe below)
2 cups unbleached flour
1 tbsp. baking powder
1/2 tsp. kosher salt
1/4 cup sugar
1/2 stick softened butter
1 lemon, juiced and zested
3/4 cup milk
In a large bowl, combine the dry ingredients. Flour, baking powder, salt and sugar. Stir gently to combine. Then add the egg, butter, lemon juice and zest, and milk. Use a large spoon or spatula to bring the dough together. Do not over mix the dough.
Place the dough on a gently floured surface, and pat until about 1″ thick. Use a knife or round cookie cutter to make the shapes of the dough. Place the biscuit shapes onto a lightly greased or parchment lined cookie sheet. Use 2 tbsp. of the heavy cream, and brush a layer onto each biscuit. sprinkle the biscuit with a pinch of sugar. Bake at 400 degrees for 20-23 minutes. Remove from the oven and cool completely.
Whisk the heavy cream until still peaks form. Then add 8-10 drops of Lemon essential oil or lemon extract. Sweeten with 1/3 cup powdered sugar. Whisk together and set aside.
Slice horizontally, in half each biscuit. Top the bottom of the biscuit with a spoonful of pie filling, heavy cream, strawberries, the top of the biscuit. Then repeat with more heavy cream, fresh berries and more lemon zest.