Biscuit-Style Shortcake featuring fresh berries and homemade lemon whipped cream – This recipe was invented by Alison after consulting several recipes for inspiration.
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I was inspired by Anne Burrell as I was putting this recipe together, but even more so, I was inspired by Mark. He loves citrus, and he loves strawberries, and dairy is our favorite food group.
This one's for you, Mark:
That Egg-Free Life Strawberry Shortcake!
Ingredients for the biscuits:
1½ cups flour
2½ teaspoons baking powder
½ teaspoon baking soda
2 tablespoons sugar
Several pinches of lemon zest
pinch of salt
½ cup either Lactaid milk or Trader Joe's coconut beverage, soured by adding 1 tbsp lemon juice and let sit 10 minutes
Half a stick of cold lactose-free butter
Several pinches of coarse sugar such as turbinado sugar or sugar in the raw
Ingredients for the filling:
4 cups fresh strawberries, sliced
2 tablespoons turbinado sugar
1 tablespoon fresh lemon juice
juice and zest of a Valencia orange, a blood orange, or 2 clementines
Ingredients and Directions for the Whipped Cream:
One small container of heavy whipping cream to soft peaks, then add approx 2 tsp of vanilla extract and 2 tbsp of confectioner’s sugar, bring to less-soft peaks, add a few squeezes of lemon juice, and finish at stiff peaks once the balance of lemon juice to sugar is perfect.
Directions for the Biscuits:
Preheat the oven to 425 degrees F and line a cookie sheet with parchment paper.
Combine flour, baking powder, baking soda, sugar, salt, and lemon zest in a small bowl.
Add cold butter and cut in with a pastry cutter, or rub into the flour mixture using your finger tips, until you have coarse crumbs. Stir in milk mixture and form into golf ball-sized biscuits.
Drop dough onto the prepared pan, smooshing each golf ball size to form a flattened disc.
Sprinkle with coarse sugar and lemon zest. Bake 15 minutes or until lightly golden-brown.
Directions for the filling:
Combine sliced strawberries, raspberries if desired, sugar, and citrus juices in a bowl. Let mixture sit at room temperature at least 30 minutes to release juices.
Right before serving, in order to serve it warm:
Melt 1 tbsp butter in a pot, add fruit, and cook just until through. I brought to boil over medium, then reduced to simmer, then brought to medium again just before serving to ensure the mixture was thick and hot right when we went to eat it.
Cut biscuits in half to make little sandwiches with fruit, then the whipped cream, and then topped with the biscuit top! Adding ice cream is optional.
Buon appetito!
This was the ultimate dessert to share yesterday. When I arrived, Ben had already done a thorough kitchen clean-up, so instead of needing to do any pre-cleaning, I simply took stock of the fridge, then got to attacking the living room that had been waiting to be tidied up for some time while everyone had been busy doing more time-sensitive things (like cooking dinner every day). With the living room significantly neatened, I started dinner with a feeling of accomplishment already, and Mark helped out putting this dessert together. After we all ate our main course, Ben whipped the cream while Mark and I cleaned up the kitchen, and then we all sat down to a really lovely, rich, satisfying dessert. Their mom was able to come home from her event to a clean kitchen, a neatened-up living room, and the last of the dessert waiting for her to enjoy on the counter.
It was a team effort, and there is no team like our team! :-)
~~~
I was inspired by Anne Burrell as I was putting this recipe together, but even more so, I was inspired by Mark. He loves citrus, and he loves strawberries, and dairy is our favorite food group.
This one's for you, Mark:
That Egg-Free Life Strawberry Shortcake!
Ingredients for the biscuits:
1½ cups flour
2½ teaspoons baking powder
½ teaspoon baking soda
2 tablespoons sugar
Several pinches of lemon zest
pinch of salt
½ cup either Lactaid milk or Trader Joe's coconut beverage, soured by adding 1 tbsp lemon juice and let sit 10 minutes
Half a stick of cold lactose-free butter
Several pinches of coarse sugar such as turbinado sugar or sugar in the raw
Ingredients for the filling:
4 cups fresh strawberries, sliced
2 tablespoons turbinado sugar
1 tablespoon fresh lemon juice
juice and zest of a Valencia orange, a blood orange, or 2 clementines
Ingredients and Directions for the Whipped Cream:
One small container of heavy whipping cream to soft peaks, then add approx 2 tsp of vanilla extract and 2 tbsp of confectioner’s sugar, bring to less-soft peaks, add a few squeezes of lemon juice, and finish at stiff peaks once the balance of lemon juice to sugar is perfect.
Directions for the Biscuits:
Preheat the oven to 425 degrees F and line a cookie sheet with parchment paper.
Combine flour, baking powder, baking soda, sugar, salt, and lemon zest in a small bowl.
Add cold butter and cut in with a pastry cutter, or rub into the flour mixture using your finger tips, until you have coarse crumbs. Stir in milk mixture and form into golf ball-sized biscuits.
Drop dough onto the prepared pan, smooshing each golf ball size to form a flattened disc.
Sprinkle with coarse sugar and lemon zest. Bake 15 minutes or until lightly golden-brown.
Directions for the filling:
Combine sliced strawberries, raspberries if desired, sugar, and citrus juices in a bowl. Let mixture sit at room temperature at least 30 minutes to release juices.
Right before serving, in order to serve it warm:
Melt 1 tbsp butter in a pot, add fruit, and cook just until through. I brought to boil over medium, then reduced to simmer, then brought to medium again just before serving to ensure the mixture was thick and hot right when we went to eat it.
Cut biscuits in half to make little sandwiches with fruit, then the whipped cream, and then topped with the biscuit top! Adding ice cream is optional.
Buon appetito!
This was the ultimate dessert to share yesterday. When I arrived, Ben had already done a thorough kitchen clean-up, so instead of needing to do any pre-cleaning, I simply took stock of the fridge, then got to attacking the living room that had been waiting to be tidied up for some time while everyone had been busy doing more time-sensitive things (like cooking dinner every day). With the living room significantly neatened, I started dinner with a feeling of accomplishment already, and Mark helped out putting this dessert together. After we all ate our main course, Ben whipped the cream while Mark and I cleaned up the kitchen, and then we all sat down to a really lovely, rich, satisfying dessert. Their mom was able to come home from her event to a clean kitchen, a neatened-up living room, and the last of the dessert waiting for her to enjoy on the counter.
It was a team effort, and there is no team like our team! :-)