Good morning, good Tuesday! How about weekends? Let’s raise a mug of coffee, they’re the greatest and I wish they would never end. After some careful consideration I’ve decided that I needed to pick up my strawberry shortcake game and so I created this little Lemon Poppyseed Strawberry Shortcake and it’s truly next-level.
See that glaze? That’s what I’m talking about, people! Lemon Poppyseed Strawberry Shortcake, it’s kind of my favorite right now. Daniel has always loved strawberry shortcake but it was never my favorite. It’s my aversion to soggy carbs. So, I thought if there is a way to coat it and make it a little more tasty, then I’ve cracked the case. I humbly accept your nomination for president of summer desserts. THNX.
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.
Lemon Poppy Seed Strawberry Shortcake
Here is a fun twist on a summer favorite! Lemon Poppy Seed Strawberry Shortcake is a great way to step up your summer game.
- Prep Time: 35 minutes
- Cook Time: 12 minutes
- Total Time: 47 minutes
- Yield: 12 servings 1x
Ingredients
|| Lemon Poppy Seed Shortcake ||
3 cups all purpose flour
1/3 cup granulated sugar
½ teaspoon baking soda
2 ½ teaspoons baking powder
1 teaspoon salt
1 tablespoon poppy seeds
1 lemon, zest of
¾ cup cold butter, grated
1 ¼ cups buttermilk
1 teaspoon vanilla extract
|| Glaze ||
2 cups powdered sugar
1 teaspoon poppy seeds
1 lemon, juice of
1/4 cup cream
|| Strawberries ||
2 bags of frozen strawberries
1 lemon, juice of
1/2 cup sugar
Whipped cream for serving
Instructions
Preheat oven to 425 degrees.
Mix flour, sugar, baking soda, baking powder, poppy seeds, lemon zest, 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, and vanilla extract. Mix until it comes together and dump onto a floured surface.
Knead dough slightly until it comes together. With your fingers, press out the dough into a rectangle about 10×6 inches. Cut into 8 rectangles. Place shortbread on a cookie sheet and bake in preheated oven for about 14-16 minutes.
Mix glaze ingredients together and pour over the cooling biscuits.
Place defrosted strawberries in a medium bowl with sugar and lemon juice, and let macerate for 10 minutes.
Serve with soft whipped cream
Keywords: lemon, poppyseed, strawberry, strawberry shortcake
I made this to celebrate a lovely woman and mother in my life for Mother’s Day! Strawberry shortcake is her favorite, so the twist of this recipe seemed a fitting pop of citrus and intrigue. Overall, it turned out really yummy! The lemon lightened it while the poppyseeds brought a near savory element. Intrique= achieved.
My only complaint (and this may be entirely my own failure) is that the dough was a little tougher and less buttery/biscuity than would be ideal, and the glaze mostly ran off the scones rather than coat them. Perhaps I should have cooled them more?
Anywho, the mom loved them, and the shortcakes brought spring feelings and love in the air: sweet success!
★★★★
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