Description
This Mediterranean-inspired strawberry shortcake features buttery, flaky buttermilk biscuits layered with lemon-infused macerated berries and pillowy whipped cream. The secret lies in the “perfect soak,” allowing the vibrant fruit syrup to penetrate the tender crumb for a truly luxurious summer dessert.
Ingredients
- 280g all-purpose flour
- 30g granulated sugar
- 2 tsp baking powder
- 2 tsp Diamond Crystal Kosher Salt
- 113g chilled salted butter, cubed
- 240g whole buttermilk (plus extra for brushing)
- 73g turbinado sugar (plus extra for sprinkling)
- 450g fresh strawberries, hulled and sliced
- Lemon zest (for berries and cream)
- 240g heavy cream
- 1 tbsp granulated sugar
Instructions
- In a medium bowl, combine the sliced strawberries with turbinado sugar and lemon zest; allow them to macerate at room temperature for at least 30 minutes to create a natural syrup.
- In a large chilled bowl, whisk together the flour, 30g granulated sugar, baking powder, and kosher salt until well combined.
- Incorporate the cold butter cubes into the flour mixture using a pastry cutter or your fingertips until the mixture resembles coarse sand with some pea-sized lumps.
- Gently pour in the cold buttermilk and stir with a fork just until a shaggy dough forms, being careful not to overwork it.
- Turn the dough onto a floured surface, pat into a rectangle, and cut into desired shapes; place on a baking sheet, brush with extra buttermilk, and sprinkle with sugar.
- Bake at 400°F (205°C) until the shortcakes are golden brown and firm to the touch.
- Whip the heavy cream with 1 tablespoon of sugar and additional lemon zest until soft, pillowy peaks form.
- Split the warm shortcakes, spoon the strawberries and syrup over the bottom half, top with a generous dollop of cream, and replace the top biscuit.
Notes
For the loftiest rise, use a sharp cutter and press straight down without twisting, which prevents the edges from being sealed shut. If your kitchen is warm, chill your dry ingredients and mixing bowl in the freezer for 15 minutes before starting to ensure the butter remains cold throughout the process.
- Prep Time: 40 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean