Mui
Tasty Apprentice
Are you guys looking for a dessert that is not only delightful but also prepared within 30 minutes or less!? The time has come, and I’m ready to blow your mind with my favorite strawberry shortcake recipe. The recipe for this variant of cinnamon rolls features citrus zest that takes the sweet taste to a whole new height. Come with me in discovering this fast and simple dessert which you can serve to guests for any special occasion.
Ingredients:
Instructions:
Ingredients:
- 1 tablespoon softened butter
- 1/4 teaspoon grated lemon zest
- 1-1/2 cups sliced fresh strawberries
- 2 tablespoons sugar
- 1 cup all-purpose flour
- 3 tablespoons sugar
- 1 teaspoon baking powder
- 3/4 teaspoon grated lemon zest
- 1/8 teaspoon salt
- 3 tablespoons cold butter, cubed
- 1/3 cup 2% milk
- 1 large egg yolk
- 1/3 cup heavy whipping cream
- 1 teaspoon sugar
Instructions:
- Preheat oven to 450°F (230°C).
- In a small bowl, mix softened butter and lemon zest until well combined. In another bowl, toss strawberries with sugar; set aside.
- In a large bowl, whisk together flour, sugar, baking powder, lemon zest, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together milk and egg yolk. Add this mixture to the flour mixture, stirring with a fork until just moistened.
- Turn the dough onto a lightly floured surface; knead gently 4-5 times. Divide the dough into 4 portions and pat each into a 3/4-inch-thick circle. Place them 2 inches apart on a parchment-lined baking sheet.
- Bake for 8-10 minutes or until golden brown. Transfer the shortcakes to a wire rack to cool.
- In a small bowl, beat the heavy whipping cream until it begins to thicken. Add sugar and continue beating until soft peaks form.
- To serve, split the cooled shortcakes in half. Top the bottom halves with whipped cream and strawberries. Spread the lemon-butter mixture on the top halves and place them over the strawberries.