This shortcake recipe takes my super easy 2-ingredient biscuit and adds a little sugar and lemon zest to perk them up. We macerate the strawberries to pull out their juice and make the whole mess syrupy. Let that sit and get juicy while you bake up some fluffy, crispy biscuits, and then get ready for the ultimate summer dessert.

Strawberry Shortcake

Strawberry Filling

Ingredients

1 pound strawberries

⅛ cup sugar

1 lemon

Instructions

1. Cut tops off strawberries. 
2. Cut strawberries into quarters. 
3. Put strawberries in a large bowl. 
4. Pour sugar on to strawberries. Stir to combine. 
5. Let your strawberries sit while you bake your biscuits.

Biscuits

1 ½ cups self rising flour

¾ cup + 2 Tablespoons heavy whipping cream

2 Tablespoons sugar 

Zest from one lemon

Instructions

1. Preheat oven to 450*F
2. Combine all ingredients in a large bowl. 
3. Drop biscuit dough onto a parchment paper lined sheet pan. Should have around 9 biscuits. 
4. Brush the tops of your biscuits with heavy cream.  
5. Bake for 10-15 minutes or until lightly browned. 
6. Once cooled, slice in half and fill with strawberries and whipped cream. 

Whipped Cream

Ingredients

1 cup heavy whipping cream

1 Tablespoon of sugar

1 teaspoon vanilla

Instructions

1. Add whipping cream, sugar, and vanilla to your stand mixer or a large bowl to use hand mixer.
2. Whip cream mixture until it turns nice and fluffy.

Notes:

• Don’t over mix or you will turn your heavy cream into butter! Not terrible, but not what we want with our shortcakes.
• It’s okay if your whipped cream is a little loose and runny. Many people prefer it this way with fruit based pastries.
• If you don’t have lemon zest lying around, don’t worry! You can easily leave it out of the biscuits.
• Try this with any other berry! Blueberry shortcakes are just as lovely. Frozen fruit works well. Just warm it up a bit to get the juices flowing before adding the sugar.