Strawberries and a little lemon in these lightly sweetened biscuits make these fresh Double Strawberry Shortcakes extra special and the perfect summer dessert.
It’s strawberry season! So exciting!
We love strawberries & literally go through at least a carton & sometimes 2 every day this time of year. The boys beg for strawberries, strawberries and more strawberries! They’re reasonable so I just buy a ton & give them as many as they’d like.
Strawberry shortcakes are a classic & a summertime staple at our house. Hands down one of my favorite desserts! Fresh strawberries with their sweet juices topping a lightly sweetened tender biscuit with fresh whipped cream is just such a treat, especially in the summer heat.
I took strawberry shortcakes to the next level with these double strawberry shortcakes! There are strawberries baked into each biscuit along with some lemon zest. The strawberries are tossed in a little lemon juice as well to balance the sweetness & add a little tartness.
Such a special dessert that’s easy to make yet impressive to serve & eat. If you’re looking for something sweet to serve at a backyard BBQ, dinner party, lunch with the girls or a summer holiday celebration, these shortcakes are sure to be a hit!
Strawberries and a little lemon in these lightly sweetened biscuits make these fresh strawberry shortcakes extra special and the perfect summer dessert.
- 32 ounces fresh strawberries
- 1 tablespoon lemon juice
- 3 tablespoons granulated sugar
- 2 cups Gold Medal™ all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/4 cup (4 tablespoons) cold unsalted butter, sliced
- zest of 1 medium lemon
- 1 cup chopped fresh strawberries
- 1 cup heavy cream, plus more for brushing biscuits
- sparkling sugar
- Whipped Cream:
- 1 cup heavy whipping cream
- 2 tablespoons granulated sugar
- Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.
- Chop 1 cup of the strawberries and set aside for the biscuits. Zest 1 medium lemon and set the zest aside for the biscuits as well.
- Slice the remaining strawberries into a large bowl. Toss the strawberries with 1 tablespoon of the juice from the zested lemon and 3 tablespoons sugar. Place the strawberries in the refrigerator until ready to use.
- For the biscuits, whisk together the flour, sugar, baking powder, baking soda and kosher salt in a large bowl. Cut in the butter with a pastry blender or two knives in opposite directions. Stir in the lemon zest and strawberries. Add the heavy cream and gently stir with a wooden spoon or your hands until well combined.
- Press dough out onto a well-floured surface to about an inch thickness. Cut into 8 large biscuits or 12 smaller biscuits with a round biscuit cutter. Place on the prepared baking sheet. Brush each biscuit with some heavy cream and sprinkle generously with sparkling sugar.
- Bake biscuits for 18-20 minutes or until golden brown and starting to crisp on the outside. Let cool on baking sheet for about 5 minutes before removing to a wire rack to cool completely.
- To make the fresh whipped cream, place a glass or metal bowl along with the whisk or beaters in the freezer for 10-15 minutes. Once bowl and whisk are cold, remove from freezer and place sugar and heavy whipping cream in the bowl. Beat just until the cream reaches soft peaks. Place in the refrigerator until ready to use. When ready to use, whisk again for about 15 seconds. Best if used within 24 hours.
- When ready to serve, slice each biscuit in half. Top the bottom biscuit with some strawberries and the juices they created while in the refrigerator and then a dollop of whipped cream. Top the whipped cream with the other half of the biscuit and then more strawberries, juices and whipped cream. Enjoy!