Good morning, good Tuesday! How about weekends? Aren’t they just the greatest? I wish they would never end. They are for rest, fun, chores, errands, and strawberry shortcake, right? I’ve decided that I needed to pick up my SSC game and so I created this little Lemon Poppyseed Strawberry Shortcake and it’s truly next-level.
Speaking of this weekend, it was an absolute BLAST! Saturday morning, Daniel and I went to the driving range to practice our struggling long game. Then it was a quick trip to grab some grub and it was off to clearance rack shopping and Saturday market browsing. But, the highlight was that evening when we watched a Harry Potter movie in the park with some of our family and all of us wrapped up in blankets. It really was a perfect Saturday. However, it left me feeling a little worse for the wear on Sunday, spending the majority of my day in bed with a boisterous headache. Hair a mess. Makeup awry.
Overall, not a bad way to spend a few days off.
Okay, back to the Lemon Poppyseed Strawberry Shortcake. It’s kind of my favorite right now for a few reasons. Daniel has always loved strawberry shortcake. It was never my favorite. I don’t like soggy carbs. So, I thought if there is a way to coat it and make it a little more palatable for my taste then I’ve solved the world’s greatest problem. I humbly accept your nomination for president of summer desserts.
Another reason I’m loving this treat is that the strawberries are so peak right now. I love a good July strawberry. They are juicy and a deeply saturated red. July strawberries run a close second to the August tomato. Oh my gosh, I need a juicy, warm, August tomato STAT.
As far as this dessert goes, there are so many great ways to eat strawberry shortcake. This is just one of my favorites. I’ve seen people grilling pound cake, delish. I’ve seen people using glazed donuts, I’ve seen people using mixed berries instead of strawberries, Yes! I’m not sure there really is a wrong way to eat strawberry shortcake.
However, I think mine is the superior way. No, I’m not biased. These biscuits are flavored with a healthy amount of buttermilk (my go-to) and are bursting with lemon zest. The pillowy texture has you wanting seconds, thirds. Let’s be real, you want 14ths. Flaky-salty-sweet glazed biscuits with juicy a summer sweetness will have you wishing that dusk on your back porch with friends would never end.
Give it a go and let me know how your weekends were! I’m feeling like a queen of the weekend (sans the occasional headache in bed). I’m feeling this need to live life to the absolute fullest before fall hits and all I want to do is drink Earl Grey tea, wear chunky socks, and become a complete Howard Hughes. Until then, I’m going to run myself ragged, and eat all the July strawberries I can.
Lemon Poppy Seed Strawberry ShortcakePrint Recipe
- 3 cups all purpose flour
- 1/3 cup granulated sugar
- ½ teaspoon baking soda
- 2 ½ teaspoons baking powder
- 1 teaspoon salt
- ¾ cup cold butter, grated
- 1 ¼ cups buttermilk
- 1 tablespoon poppy seeds
- 1 lemon, zest of
- 1 teaspoon vanilla extract
- -for the glaze-
- 2 cups powdered sugar
- 1 teaspoon poppy seeds
- 1 lemon, juice of
- 1/4 cup cream
- -for the strawberries-
- 2 pounds of strawberries
- 1 lemon, juice of
- 1/2 cup sugar
- Whipped cream for serving
Preheat oven to 425 degrees.
Mix flour, sugar, baking soda, baking powder, and salt in a medium bowl.
Grate chilled butter on a cheese grater and incorporate into the dry mixture. Form a crater in the dry ingredients, and add the buttermilk, poppyseed, lemon zest, and vanilla extract. Mix until it comes together and dump onto a floured surface.
Knead until dough forms a ball. Roll out and fold the dough in half and roll again. Repeat this about four times. Roll out until about 1/2 inch thick and cut into into 12 biscuits. Place biscuits on a cookie sheet, and bake in preheated oven for about 10–12 minutes.
Mix glaze ingredients together, and pour over cooling biscuits.
Chop strawberries, place in a medium bowl with sugar and lemon juice, and let macerate for 10 minutes.
To serve, split biscuit horizontally, spoon strawberries on bottom half, place top half of the biscuit on top of strawberries, and top the whole thing with more strawberries and freshly whipped cream.