Home baked flaky shortcakes filled with juicy strawberries and whipped cream make a stellar springtime dessert. The flavors of lemon and mint are delightful with the berries and make this version very special. Serves 10 to 12.
- 1 Tbsp baking powder
- 2 ½ cups all-purpose flour
- ½ tsp kosher salt
- 3 Tbsp plus 2 tsp granulated sugar
- 1 stick unsalted butter, chilled
- 2/3 cup cold milk
- finely grated zest of one lemon
- 1 egg
- 2 pints strawberries, washed, hulled and sliced
- 4 Tbsp confectioners sugar
- 1 tsp fresh mint, minced, plus sprigs for garnish
- 1 cup heavy cream, chilled
- ¼ tsp pure lemon extract
Combine flour, baking powder, salt and 3 tablespoons of sugar in a mixing bowl. Slice butter into several pieces, add to dry ingredients and work in using a pastry blender or two knives until the mixture resembles a coarse meal with bits of butter no larger than peas. Preheat oven to 375. Whisk milk, lemon zest and egg together. Add to dry ingredients and stir just enough to form a slightly crumbly dough. Using hands, press together and turn out onto a lightly floured work surface. Pat out to a 1/2” thickness and cut into rounds using a floured 3” biscuit cutter or drinking glass. Place rounds on an ungreased baking sheet, sprinkle tops with remaining sugar and bake until lightly browned and nearly doubled in size, 12 to 15 min. Meanwhile, toss strawberries with mint and one tablespoon confectioners sugar. Combine cream and lemon extract and whisk until soft peaks form then stir in remaining confectioners sugar. Split biscuits with a fork and fill with a spoonful of whipped cream and a heaping portion of strawberries. Top with a bit more cream and a sprig of mint for garnish.