Dessertscarlsbadcravings5.0
Strawberry Shortcakes with Lemon Curd Whipped Cream
Everyone needs the Best Strawberry Shortcake Recipe and this is it! These shortcakes are fresh yet decadent at the same time. They boast an additional flavor burst to the traditional dessert you have to taste to believe. This easy Strawberry Shortcake recipe is loaded with fresh sugar kissed strawberries, generous dollops of sweet citrus Lemon Curd Whipped Cream all piled on light, tender cake-like biscuits for the best Strawberry Shortcake recipe ever! These Strawberry Shortcakes are also a great make ahead dessert AKA ultimate stress- free entertaining dessert!
👥 6 Servings⏱️ Prep & Cook: 1h 12m⏳ Prep: 1h🔥 Cook: 12 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- saucepan
- bowl
- whisk
- food processor
- baking sheet
- oven
📝 Preparation Steps
1
Lemon Curd (may also use store-bought)
2
Whisk egg and egg yolk in medium bowl, set aside. Melt butter in a medium metal or glass bowl set over a large saucepan of simmering water. To this metal bowl, whisk in sugar, lemon juice, lemon zest, and salt; gradually whisk in egg mixture. Whisk until thick, and insert a thermometer into the curd; it should register 170°F to 175°F (it will continue to thicken upon standing). Transfer to a small bowl. Cover with plastic wrap and freeze for ⏱️ 30-45 minutes (until cold), or refrigerate in an airtight container for up to ⏱️ 24 hours before using.
large whole egg (lightly beaten)1large egg WHITE only (lightly beaten)1large egg1large egg YOLK only1granulated sugar6 tablespoonssugar, plus 2 for sprinkling3 tablespoonscup sugar1/2sugar1 tablespoonfresh lemon juice3 tablespoonsteaspoon salt1/2unsalted butter ( cut into 1/2 inch pieces, chilled)8 tablespoonsunsalted butter3 tablespoonssalt1 pinch
3
Strawberries
4
Using potato masher, mash 2 cups strawberries in a large bowl. Cut all remaining strawberries into 1/4 inch thick slices. Stir sliced strawberries and sugar into crushed strawberries. Refrigerate mixture until sugar has dissolved and strawberries are juicy, at least ⏱️ 30 minutes up to ⏱️ 24 hours. The longer the strawberries chill, the more juices they release. If you chill closer to ⏱️ 24 hours, you may need to drain off some excess juices although you definitely keep some (seeps into the biscuits - yum!).
granulated sugar6 tablespoonssugar, plus 2 for sprinkling3 tablespoonscup sugar1/2sugar1 tablespoon
5
Biscuits
6
In a large bowl, whisk half-and-half and whole egg together. Set aside.
large whole egg (lightly beaten)1large egg1
7
In food processorIn a food processor, pulse flour, 3 tablespoons sugar, baking powder, and salt until combined, about 5 pulses. Scatter butter over top and pulse mixture until it resembles coarse meal, about 15 pulses. Stir the flour mixture into half and half/egg until large clumps form. Form the dough into a ball and place on a lightly floured surface, parchment paper, or nonstick mat.
granulated sugar6 tablespoonssugar, plus 2 for sprinkling3 tablespoonscup sugar1/2sugar1 tablespoonbaking powder1 tablespoonteaspoon salt1/2unsalted butter ( cut into 1/2 inch pieces, chilled)8 tablespoonsunsalted butter3 tablespoonssalt1 pinchlarge whole egg (lightly beaten)1large egg WHITE only (lightly beaten)1large egg1large egg YOLK only1
8
Pat dough into 9x6-inch rectangle about 3/4 inch thick. Using floured 2 1/4 inch round cutter (you can use the top of a glass), stamp out 6 dough rounds. Reshape dough and cut out 2 more. Space rounds at least 1 1/2 inches apart on parchment paper or nonstick mat lined baking sheet. Refrigerate for ⏱️ 20 minutes.
9
Preheat oven to 425 degrees F.
10
Brush tops of rounds with egg white and sprinkle evenly with remaining 2 tablespoons sugar (it will seem like a lot of sugar but is SO good). Bake at 425 degrees F for ⏱️ 12-14 minutes or until tops of biscuits are golden. Transfer biscuits immediately to wire rack to cool. If not using immediately, store in airtight container once cooled.
large whole egg (lightly beaten)1large egg WHITE only (lightly beaten)1large egg1large egg YOLK only1granulated sugar6 tablespoonssugar, plus 2 for sprinkling3 tablespoonscup sugar1/2sugar1 tablespoon
11
Lemon Curd Whipped Cream
12
Beat heavy cream, sugar and vanilla extract on medium low for ⏱️ 1 minute. Increase speed to high and whip until medium peaks form, about ⏱️ 3 minutes. Gently fold cooled Lemon Curd into Whipped Cream until completely combined.
heavy cream (chilled)1 cupgranulated sugar6 tablespoonssugar, plus 2 for sprinkling3 tablespoonscup sugar1/2sugar1 tablespoonvanilla extract1 teaspoon
13
Assemble
14
Split each biscuit in half and place biscuit bottom on individual plates. Spoon equal portions of strawberries onto biscuits followed by dollops of Lemon Curd Whipped Cream, then place biscuit tops. Serve immediately.
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