Strawberries and a little lemon in these lightly sweetened strawberry scones make these fresh Strawberry Scone Shortcakes extra special and the perfect summer dessert.
Simple Strawberry Dessert That’s Not Too Sweet
Strawberry shortcakes are a classic and 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. It’s just such a treat, especially in the summer heat. Well, I took strawberry shortcakes to the next level with these double Strawberry Scone Shortcakes!
For Die-Hard Strawberry fans
We love strawberries and literally go through at least a carton (and sometimes two!) every day this time of year. The boys beg for strawberries, strawberries and more strawberries! And you can bet this dessert has tons!
There are strawberries baked into each scone along with some lemon zest. They are so fun to slice and serve as shortcakes, but they’re also amazing to enjoy as a scone on their own.
The strawberries are tossed in a little lemon juice as well to balance the sweetness and add a little tartness.
Such a special dessert that’s easy to make yet impressive to serve and 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!
How to Make Homemade Whipped Cream
Learn how to make homemade whipped cream that will have you ditching the canned whipped cream once and for all. It’s an easy, sweet homemade touch that can’t be beat.
What Do I Need to Make Strawberry Scone Shortcakes?
(see recipe card for measurements and details)
- Fresh strawberries
- Fresh lemon juice
- Lemon zest
- Granulated sugar
- All-purpose flour
- Baking powder
- Baking soda
- Kosher salt
- Cold unsalted butter
- Heavy cream
- Sparkling sugar
- Baking sheet
- Parchment paper
- Pastry blender
- Biscuit cutter
- Electric beaters
How to Make Strawberry Scone Shortcakes
- 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!
More of My Berry Best Strawberry Recipes
Sweet, juicy strawberries make My Berry Best Strawberry Recipes instant family favorites! From simple treats, salads and appetizers to downright decadent desserts, they’re perfectly irresistible.
How to Store Strawberry Scone Shortcakes
Store scones in an airtight container at room temperature for up to 2 days. They can also be stored in the refrigerator for up to a week or in the freezer for up to one month.
To reheat from the refrigerator, place in a 300°F oven for about 5 minutes to crisp and heat all the way through. To reheat from the freezer, let the scones defrost, unsealed, at room temperature and then place in a 300°F oven for about 5 minutes or until crisp and warm all the way through. You could also reheat scones in a toaster oven.
Store whipped cream in a sealed container in the refrigerator. It should hold its whip and taste for about 2 days.
Store prepared strawberries in an airtight container in the refrigerator for up to three days.
If you make these Strawberry Scone Shortcakes and post a pic to social, be sure to tag me on Instagram @thebakermama so I can see! 😍 I just love seeing how inspired and creative y’all get with the recipes and ideas I share. Enjoy!
xoxo,
Strawberry Scone Shortcakes
- Prep Time: 25 mins
- Cook Time: 20 mins
- Total Time: 45 mins
- Yield: 8
- Category: Dessert
Description
Strawberries and a little lemon in these lightly sweetened biscuits make these fresh strawberry shortcakes extra special and the perfect summer dessert.
Ingredients
Strawberries:
- 32 ounces fresh strawberries, divided
- 1 tablespoon lemon juice
- 3 tablespoons granulated sugar
Biscuits:
- 2 cups 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
Instructions
- 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 serve.
- 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 on top. Enjoy!
[…] So, if you are looking for something sweet and tasty to serve at a dinner party or any celebration this summer, try the recipe of Maegan from thebakermama.com: […]
[…] So, if you are looking for something sweet and tasty to serve at a dinner party or any celebration this summer, try the recipe of Maegan from thebakermama.com: […]
This is seriously delicious! Can’t wait to try it!