Strawberry shortcake

This is by my brother Impact he super serious but his strawberry short cakes are more serious To get started on the cake part you need

All purpose flour
Cornmeal
Granulated sugar
Baking powder
Cold coconut oil
Lemon juice and zest
Eggs
Milk
Sea salt

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Now to properly make the cake Whisk together the dry ingredients in a medium bowl. Then, add the cold coconut oil and use your hands to work it into the dry ingredients until the mixture resembles coarse crumbs. Finally, add the lemon zest, lemon juice, milk, and eggs and mix until just combined.

Next, shape the dough. Turn it out onto a lightly floured piece of parchment paper, pat it into a rectangle, and fold it into thirds. Pat or roll the folded dough to about 1 inch thick, and freeze it for 20 minutes.
After the dough chills, cut out the biscuits. Use a 2-1/2 inch round biscuit cutter to punch them out, gathering the scraps and re-rolling the dough as necessary. You should end up with 8 1-inch-thick cakes.Place them on a baking sheet lined with parchment paper. Brush them with a little milk and sprinkle them with coarse sugar
Then, bake the biscuits at 400°F for about 17 minutes, or until they’re lightly golden brown around the edges. Remove from the oven and allow to cool slightly

Assembling the shortcakes When you’re ready to serve, slice the cakes in half horizontally. A serrated knife works best for this step! Layer them with strawberries and whipped cream before digging in right away.

How to Store Strawberry Shortcake For the best taste and texture, assemble strawberry shortcake just before serving. If you assemble it too far in advance, moisture from the berries and cream will soak into the biscuits and make them soggy. So, if you have leftover shortcake components, I recommend storing them separately. The cakes will keep in an airtight container at room temperature for up to 2 days. They also freeze well for up to 3 months. If you want to get ahead, you can fully bake the biscuits in advance and freeze them. Let them thaw at room temperature for a few hours before serving.
Another option is to make the biscuit dough ahead of time. Cut out the biscuits and then freeze them unbaked. When you’re ready to serve, bake them from frozen, adding an extra minute or two to the bake time if necessary.

How to Store Strawberry Shortcake For the best taste and texture, assemble strawberry shortcake just before serving. If you assemble it too far in advance, moisture from the berries and cream will soak into the biscuits and make them soggy. So, if you have leftover shortcake components, I recommend storing them separately. The cakes will keep in an airtight container at room temperature for up to 2 days. They also freeze well for up to 3 months. If you want to get ahead, you can fully bake the biscuits in advance and freeze them. Let them thaw at room temperature for a few hours before serving. Another option is to make the biscuit dough ahead of time. Cut out the biscuits and then freeze them unbaked. When you’re ready to serve, bake them from frozen, adding an extra minute or two to the bake time if necessary. I hope you enjoy my strawberry shortcake

strawberry shortcake shortcake recipe