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Strawberry and Lime Shortcakes with Fresh Citrus Glaze

I have a little surprise: this recipe contains no chocolate at all—not even a hint. You should be proud. 🙂 It’s still completely delicious. These strawberry-lime shortcakes are a quintessential summer dessert (or a dessert to hurry summer along). They’re simple to make, wonderfully flavorful, relatively wholesome, and look impressive on a dessert table. Bright red strawberries, fluffy lime-scented whipped cream, crisp homemade biscuits, and a touch of lime zest make an elegant combination that tastes like summer and a bit of luxury. Delicious. 🙂

{adapted from Smitten Kitchen’s Strawberry Shortcakes}
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Strawberry Lime Shortcakes

Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Servings: 6
Author: Valentina | The Baking Fairy

Ingredients

  • For the biscuits
  • 1 cup all-purpose unbleached flour
  • â…” cups whole wheat pastry flour
  • 1 heaping tablespoon baking powder
  • 2 hard-boiled egg yolks
  • â…› teaspoon salt
  • 6 tablespoons cold unsalted butter cut into small cubes
  • 1-2 tablespoons lime zest
  • â…” cup plus 1 tablespoon heavy cream
  • For the strawberries
  • ½ lb strawberries washed and sliced, tops removed
  • 2 tablespoon sugar
  • 3-4 tablespoon lime juice
  • For the whipped cream
  • 1 cup heavy cream
  • 1 tablespoon lime juice
  • 2 teaspoon sugar
  • 1-2 tablespoon lime zest plus more for garnish

Instructions

  • Combine the sliced strawberries, 2 tablespoons sugar, and 3–4 tablespoons lime juice in a medium bowl. Stir gently and let the mixture macerate for at least 1 hour so the berries release their juices.
  • For the biscuits, use a food processor or a pastry cutter to mix the flours, sugar, baking powder, egg yolks, and salt until combined.
  • Add the cold cubed butter and lime zest, pulsing or cutting until the mixture resembles coarse crumbs.
  • Pour in â…” cup heavy cream and mix until the dough just comes together.
  • Turn the dough onto a lightly floured surface and gather it into a rough mass. Knead only a couple of times until the dough holds together—avoid overworking it. Pat into a circle or rectangle about ¾–1 inch thick.
  • Cut out biscuits using a cup, biscuit cutter, or knife. Transfer them to a parchment- or silicone-lined baking sheet and chill in the refrigerator for at least 20 minutes.
  • Heat the oven to 350°F (175°C). Brush the tops of the shortcakes with the remaining tablespoon of heavy cream and sprinkle a little sugar over each. Bake 18–20 minutes, until the shortcakes have risen and are golden. If you used whole wheat pastry flour they will appear darker—this is normal. Cool on a wire rack until completely cool.
  • While the biscuits cool, whip 1 cup heavy cream in a mixer at medium speed until soft peaks form. Gradually add 2 teaspoons sugar, 1 tablespoon lime juice, and 1–2 tablespoons lime zest, then continue to whip to your preferred consistency.
  • To assemble, split each biscuit in half. Spoon a generous dollop of lime whipped cream on the bottom half, top with the macerated strawberries and their juices, sprinkle extra lime zest if you like, and finish with the biscuit top. Serve immediately and enjoy.