Strawberry Shortcakes with Meyer Lemon Buttermilk Biscuits

by formerchef on March 30, 2009

Post image for Strawberry Shortcakes with Meyer Lemon Buttermilk Biscuits

Over the weekend, when we went to TomatoMania, we bought some incredible strawberries from the farm where the event was being held. What to do, what to do? These berries were so spectacular, they deserved something special.

strawberries

Contrary to what most grocery stores would lead you to believe, “shortcakes” are not scary yellow sponge-like cakes, but rather a slightly sweet rolled biscuit. I had just picked a bowlful of meyer lemons off my tree so I decided to add a little to the mix to see what happened. They added a nice bit of sweet/tart to the buttery biscuits. Of course, you can substitute regular lemons or leave them out all together

Meyer Lemon Buttermilk Biscuits
2 cups flour
1 Tbsp Baking Powder
1/2 tsp. Baking Soda
2 Tbsp. Sugar
1/2 tsp. salt
5 Tbsp. Cold Butter, cut into small pieces
3/4 cup Buttermilk
2 tsp Meyer Lemon zest
2 tsp Meyer Lemon juice

Strawberries and Cream
2 pints fresh strawberries
1 Tbsp sugar
1 tsp Meyer Lemon Juice

1 pint Whipping Cream
1 tsp sugar

Preheat oven to 425 degrees.

Sift together flour, baking powder, baking soda, sugar, and salt in a large bowl. If you don’t have a sifter, that’s fine, just stir everything together. I like to use my vintage sifter any chance I get. Mix in the lemon zest.

sifter

Cut in the cold butter with a pastry cutter or fork until it resembles dry oatmeal. Pour in the buttermilk and lemon juice and mix quickly with a spoon just until the dough starts to come together. Turn out onto a floured surface and knead quickly into a ball (do not over work the dough, only about 30 seconds).

biscuitdough1 biscuitdough2

Roll out the dough to 1/2 inch thick and then cut with a biscuit cutter or glass. You can combine the cut edges of the dough back together and cut out a few more biscuits. This amount makes 8 ea. 3″ biscuits.

biscuitdough3 biscuitdough4

If you want, brush the tops of the biscuits with a little melted butter and sprinkle with sugar.

Bake for 10-12 minutes.

biscuits

 

Note to self; next time double the batch, roll them out a little thicker (about 3/4″) and cut with a 4″ cutter for a better presentation. More biscuit=more love.

Slice the strawberries and mix with the sugar and lemon juice. These are even better if you let them sit for about an hour as they make their own “sauce” from the strawberry juices, lemon juice and sugar.

Whip the cream with the sugar until light and fluffy.

Let biscuits cool and then gently pull apart. Layer strawberries and whipped cream on the bottom half of the biscuit and place the other half on top (see top photo)

{ 16 comments… read them below or add one }

1 Perfectionist Gal March 30, 2009 at 10:20 pm

I really love your blog, keep going!! :D

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2 formerchef March 30, 2009 at 10:30 pm

Thank you so much! I really appreciate that!

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3 Perfectionist Gal March 30, 2009 at 11:23 pm

you’re welcome. may i know how can i contact you?

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4 formerchef March 31, 2009 at 6:18 am

I guess I should have a contact somewhere here, shouldn’t I?
You can reach me at krisdave at dslextreme dot com

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5 Myra March 31, 2009 at 7:33 am

Stawberry shortcake is my husband’s favorite and these look scrumptious — I can’t wait to try them!

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6 formerchef March 31, 2009 at 8:17 am

Thanks! If you make them, let me know how it works out.

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7 Perfectionist Gal March 31, 2009 at 10:27 pm

Can I know how can I contact you? Maybe sometimes you can come and visit my blog too, I’m very pleased! :D

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8 formerchef March 31, 2009 at 10:34 pm

See the reply below for my email address.

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9 Kazzy April 2, 2009 at 2:51 pm

A friend told me about your blog, and I have enjoyed reading through it. Beautiful. And I love real shortcake. I learned how to make it from my mother-in-law. Thanks!

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10 Myra April 5, 2009 at 9:05 pm

I made this for my family tonight and it was devoured. We loved the lemon in the biscuits and stawberry mixture — the perfect zing to counter the sweet.

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11 Vicki Bensinger May 26, 2009 at 6:06 am

These sound wonderful and look luscious! I wonder how they would taste with oranges instead of lemons? Have you tried that?

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12 formerchef May 26, 2009 at 6:10 am

I think orange would work really well, but I haven’t tried it. If you do, let me know.

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13 alissa June 24, 2009 at 9:29 am

this is a fantastic recipe i just made it and reviewed it on my blog… thank you so much for sharing
cheers alissa

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14 Eunice December 23, 2010 at 2:56 am

It really looks so simple.. I am going to get my hands dirty and try on this! Thanks for sharing!

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15 Mary Beth June 12, 2011 at 8:00 pm

Thanks for the recipe. Just what I was looking for tonight. Whipped ‘em up and the fam loved ‘em. (I added extra lemon zest along with some poppy seed, too).

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16 formerchef June 12, 2011 at 8:25 pm

Thanks, your additions sound great!

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