Description
This delightful Strawberry Shortcakes recipe features tender, lightly sweetened whole wheat biscuits topped with juicy, macerated strawberries flavored with citrus and sumac, paired perfectly with whipped labneh for a fresh, creamy finish. Baked to golden perfection and garnished with mint, this dessert is a refreshing and elegant treat suitable for spring and summer gatherings.
Ingredients
Strawberries and Maceration
- 1 pound (450g) strawberries, hulled and sliced
- 1 tablespoon citrus juice (lemon, lime, or orange)
- 1 tablespoon sumac
- 1 tablespoon granulated sugar
Shortcake Biscuits
- 2 cups (240g) white whole wheat flour
- 1 tablespoon baking powder
- 2 tablespoons granulated sugar
- 1/2 teaspoon kosher salt
- 3/4 cup milk
- 1/3 cup extra virgin olive oil
- 1 teaspoon citrus zest (lemon, lime, or orange)
- 1/2 teaspoon vanilla extract
- 1 large egg (for egg wash)
- 1 tablespoon water (for egg wash)
- Granulated or turbinado sugar, for sprinkling
Whipped Labneh
- 2 cups labneh
- 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
- Fresh mint, finely minced, for garnish
Instructions
- Get ready: Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper to prepare for baking the shortcakes.
- Macerate the strawberries: In a medium mixing bowl, combine the sliced strawberries with citrus juice, sumac, and sugar. Stir gently to coat all the strawberries evenly, then set aside at room temperature for at least 20 minutes to let the fruit soften and release its juices.
- Mix the dry ingredients: In a large bowl, whisk together the white whole wheat flour, baking powder, granulated sugar, and kosher salt until well combined to create the dry base for the biscuits.
- Mix the wet ingredients: In another bowl, whisk together the milk, extra virgin olive oil, citrus zest, and vanilla extract, blending these wet ingredients evenly.
- Make the dough: Pour the wet ingredient mixture into the dry ingredients, folding together gently with a spatula just until everything is combined to form a soft dough; avoid overmixing to keep the biscuits tender.
- Form and place biscuits: Using a cookie scoop or two spoons, drop six even mounds of dough spaced apart onto the prepared baking sheet, shaping the biscuits evenly.
- Apply egg wash and sugar topping (optional): Beat the egg and water together in a small bowl. Using a pastry brush, lightly coat the tops of the biscuit dough mounds with the egg wash, then sprinkle granulated or turbinado sugar on top to enhance browning and add sweetness.
- Bake the shortcakes: Place the baking sheet in the oven and bake for 12 to 15 minutes until the shortcakes are lightly golden on top. Remove from the oven and let them cool slightly on the baking sheet.
- Make the whipped labneh: While the biscuits bake, in a large bowl use a hand mixer to beat the labneh with sugar and vanilla extract on medium speed until the mixture becomes light, fluffy, and creamy, about 2 minutes.
- Assemble and serve: When the biscuits are cool enough to handle, slice each one horizontally with a serrated knife. Spoon a generous amount of the macerated strawberries and their juices onto the bottom half of each biscuit. Add a dollop of the whipped labneh, sprinkle finely minced fresh mint on top, and sandwich with the top half of the biscuit. Serve immediately for best flavor and texture.
Notes
- You can substitute the citrus juice and zest with any preferred citrus fruit like lemon, lime, or orange based on your taste preference.
- Sumac adds a subtle tangy, lemony flavor and is optional if unavailable.
- Using white whole wheat flour keeps the biscuits tender yet wholesome; all-purpose flour can be used as an alternative.
- For dairy-free variation, replace labneh with coconut yogurt or a vegan cream cheese alternative and select a plant-based milk.
- Make sure not to overmix the biscuit dough to maintain a light, flaky texture.
- Serve the shortcakes soon after assembling to enjoy their fresh textures; leftovers should be refrigerated and consumed within two days.
