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