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Lemon-Strawberry Shortcakes

Source of Recipe


From "Our Sweet Basil Kitchen" by Cade and Carrion Cheney



List of Ingredients



• 1 pint strawberries, sliced
  
• ½ cup plus 2 Tbsp granulated sugar, divided
  
• 2 cups all-purpose flour
  
• 1 Tbsp baking powder
  
• ¾ tsp kosher salt
  
• Zest of 1 lemon
  
• ½ cup (1 stick) cold, unsalted butter, cut in small cubes
  
• 1 large egg, slightly beaten
  
• 1 Tbsp lemon juice
  
• ¼ cup heavy cream, plus a few tablespoons for topping
  
• ¼ cup whole milk
  
• 2 cups sweetened whipped cream
  






Instructions



1. Toss strawberries with 2 tablespoons of the sugar in a medium bowl and refrigerate until ready to serve.
   
   
2. In a separate, medium bowl, whisk together 5 tablespoons of the sugar, the flour, baking powder, salt, and lemon zest.
   
   
3. With a pastry cutter or two knives, cut the cold butter into the flour mixture until it resembles small peas. Add the slightly beaten egg, lemon juice, ¼ cup heavy cream, and milk to the dry ingredients and use a fork to gently mix.
   
   
4. Turn out dough on a lightly floured surface and gently knead until everything is holding together. Roll the dough out to ½-inch thick and use a glass or biscuit cutter to cut out shortcakes. Place cut shortcakes on a baking sheet, wrap with plastic wrap, and let rest in the refrigerator 30 minutes.
   
   
5. Preheat oven to 425° F.
   Remove shortcakes from fridge, brush the tops with the remaining heavy cream, and sprinkle with remaining sugar. Bake 12 to 15 minutes. Cool cakes, split them open (or use 2 per person), and top with prepared berries and whipped cream.
   
   Serves 8