I made a cake for Easter.
I made a cake and I messed it up. I put room temperature butter in at the beginning instead of melted butter at the end. The batter looked like cookie dough and baked up all flat-like. I mean, it wasn’t gross, but it was ugly. There was even a point where I was standing there looking blankly out the window holding half of one of the flat layers in my hand taking bites out of it and thinking about how I didn’t have a dessert to bring to Easter. Shucks!
So that’s how these shortcakes happened. I’ve had these guys on my mind for awhile, and after the cake debacle I knew I needed to make something I could count on. And I can count on shortcakes. They’re tasty, and perfectly imperfect-looking.
What I’m saying is that these guys are super-good! And all that fruity-goodness and whipped cream make it a lighter dessert, not too heavy at all. So give this a shot! It’s a fun remix to the already awesome original. And sometimes you just need to make a dessert you can count on.
Lemon Poppy Seed Strawberry Shortcake (makes 14)
Recipe adapted from Martha’s shortcakes : this one
- 2 (1 lb / 16 oz) containers of strawberries, rinsed, hulled, and quartered*
- 1 cup blueberries, if you want
- 3/4 cup sugar, divided
- zest from 1 lemon, plus more for garnish
- 2 T poppy seeds
- 3 cups all-purpose flour
- 4 t baking powder
- 3/4 t salt
- 12 T cold (1 1/2 sticks) unsalted butter, cut into Tablespoons
- 1/2 cup milk
- 2 large eggs
- 2 cups cold heavy whipping cream
- 1/2 cup powdered sugar
- 1 t vanilla
* Berries and whipped cream amounts will vary based on how many you’re serving at a time. It makes quite a few so feel free to halve the recipe.
- Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper.
- In a medium bowl, toss strawberries with 1/4 cup sugar; let sit to bring out their juices. Put in the fridge until time to assemble. Rub the zest from one lemon into the remaining 1/2 cup of sugar.
- Whisk together zesty sugar, flour, baking powder, and the salt until combined. Add butter, and using a pastry blender or fork incorporate the butter into the dry ingredients until mixture resembles coarse meal but with some pea-size bits of butter remaining.
- In a small bowl or liquid measuring cup, whisk together 1/2 cup milk and the eggs; pour over flour mixture, and stir until some large clumps begin to form.
- Pour crumb-y dough onto a clean surface and knead about 7 times, or until dough comes together (like below). Pat dough into a 1-inch high round and cut out using a 2 1/2 inch cutter. Place on the prepared and bake until lightly golden, about 15-18 minutes rotating half way through. Remove from oven when tops are golden. Transfer to a wire rack to cool, about 15 minutes.
- Make whipped cream by beating together the heavy cream, powdered sugar, and vanilla. Beat until soft peaks form when you lift out the beaters.
- When cooled completely, slice shortcakes in half horizontally. Spoon strawberries and their liquid over bottom halves. Top with whipped cream, additional lemon zest and a sprinkling of blueberries. Replace top halves of biscuits. Top with another swirl of whip cream and a berry or 2. Assemble just before serving.
Yay! Click HERE for a printable pdf of the recipe above.
Dough f’sho. Starts off crumb-y and ends up pretty good-lookin’.