Dessert Before Dinner | Strawberry Meyer Lemon Shortcake

It was still daylight when I arrived home from work. Even the dogs were surprised; they barked at me thinking I was the evil UPS man.

It had been a rough day; that rare kind that wiped me out both mentally and emotionally, and the only way to fix it was to kiss my husband, hug the dogs, and bask in afternoon sunshine. And on such days, it’s entirely appropriate, if not necessary, to have dessert before dinner.

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Strawberry Meyer Lemon Shortcake

Cook Time: 45 minutes

Total Time: 45 minutes

Serving Size: Serves 4

If you can make scones, these homemade shortcakes are easy peasy. These are boosted with Meyer lemon zest, then stuffed with fresh strawberries and vanilla whipped cream.

Ingredients

  • • 1 Meyer lemon
  • • 1 pint fresh strawberries
  • • 1 ½ cups all purpose flour
  • • 1 ½ teaspoons baking powder
  • • ¼ cup granulated sugar
  • • ¼ teaspoon kosher salt
  • • 1/3 cup cold unsalted butter, cut into small pieces
  • • ½ cup cold whole milk
  • • ½ teaspoon pure vanilla extract
  • • 1 cup heavy cream
  • • 3 tablespoons granulated sugar
  • • ½ teaspoon pure vanilla extract

Instructions

  1. Minute 1: Preheat oven to 425°F.
  2. Minute 2: Zest Meyer lemon; set aside. Squeeze lemon juice into small bowl; set aside.
  3. Minute 5: Rinse, hull, and slice strawberries; set aside.
  4. Minute 10: In a medium bowl, whisk together flour, baking powder, lemon zest, sugar, and salt.
  5. Minute 12: Using your fingertips, and working quickly, rub the butter into the flour until it resembles coarse crumbs.
  6. Minute 14: Add milk, 1 tablespoon of Meyer lemon juice, and vanilla all at once to flour mixture and stir until just combined.
  7. Minute 15: Using a large spoon, drop mixture into four equal piles on an ungreased baking sheet. Bake 12 to 15 minutes.
  8. Minute 30: Remove biscuits to a rack and let cool for a few minutes.
  9. Minute 40: In a one-quart mixing bowl, combine cream, sugar, and vanilla extract, and mix with hand mixer on high speed until whipped, about 2 minutes.
  10. Minute 42: To serve, split a warm biscuit in two, spoon ¼ of the strawberries over the bottom half, top with whipped cream, and the other half of the biscuit.

Notes

Source: Rustic Garden Bistro (strawberries and whipped cream) and adaptation from Pinch My Salt (shortcake): http://www.pinchmysalt.com/homemade-strawberry-shortcake-recipe/

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http://www.rusticgardenbistro.com/strawberry-meyer-lemon-shortcake-recipe/

Bistro Eats is a collection of recipes we think could work in a bistro setting, i.e. the brick and mortar Rustic Garden Bistro. Click on this category to see a snippet of what the menu may look like.

Comments

  1. Sarah - A Beach Home Companion says

    I can empathize with your week and I whole-heartedly agree with your “dessert before dinner” ethic. Why not? I can see this recipe for breakfast too for that matter.

    I am envious of your citrus too, my Meyer lemon dwarf tree is not coming back to life. I’ll have to stop by your house for a bag of lemons next time I’m in the mood for a Meyer Lemon Drop Martini.

    BTW–your beautiful eggs are on my blog again this week. :)