Strawberry Shortcakes
Strawberry shortcakes are easy to make, and you can leave it to your guests to do the assembly. Make the biscuits in the morning or even the night before. It takes just five minutes to prep the strawberries and, as opposed to whipped cream, the whipped labneh can be made ahead of time too.
Servings: 6
Ingredients
For the Sumac Macerated Strawberries
- 1 pound (450g) strawberries, hulled and sliced
- 1 tablespoon citrus juice (lemon, lime, or orange)
- 1 tablespoon sumac
- 1 tablespoon granulated sugar
For the Olive Oil Shortcakes
- 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
For the Optional Egg Wash
- 1 large egg
- 1 tablespoon water
- Granulated or turbinado sugar, for sprinkling
For the Whipped Labneh
- 2 cups labneh
- 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
- Fresh mint, finely minced, for garnish
Instructions
- Get ready: Preheat the oven to 450°F. Line a baking sheet with parchment paper.
- Macerate the strawberries: In a mixing bowl, add the strawberries, citrus juice, sumac, and sugar. Stir to coat the strawberries evenly. Set aside at room temperature for at least 20 minutes to macerate (soften).
- Mix the dry ingredients: In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt.
- Mix the wet ingredients: In a medium mixing bowl, whisk together the milk, olive oil, zest, and vanilla.
- Make the dough: Pour the milk mixture into the flour mixture. Mix with a spatula until just combined.
- Bake: Use a cookie scoop or 2 spoons to drop the dough into 6 mounds spaced evenly on the prepared baking sheet.
- Optionally, make an egg wash for better browning in the oven. Beat the egg and water in a small bowl. Use a pastry brush to brush the tops of the biscuits with a light coating of egg wash. Sprinkle the biscuits with granulated or turbinado sugar.
- Bake the shortcakes. Bake until lightly golden, 12 to 15 minutes. Remove from the oven, then let the biscuits cool slightly on the pan.
- Make the whipped labneh: While the biscuits are baking, make the whipped labneh. In a large bowl with a hand mixer, beat the labneh, sugar, and vanilla on medium speed until light and creamy, about 2 minutes.
- Assemble and serve: Assemble the shortcakes warm or at room temperature. When the biscuits are cool enough to handle, halve them horizontally with a serrated knife. Add a generous scoop of macerated strawberries along with their juices on the bottom half of the biscuit. Add a dollop of whipped labneh and a sprinkling of mint. Sandwich it with the top half of the biscuit and serve.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and sumac used in this recipe.
- Feel free to swap the strawberries with any berry of your choice, or a mixture.
- If you can’t find labneh easily and don’t have time to make it yourself, use Greek yogurt or skyr.
- You can leave out the sumac for plain macerated strawberries, or substitute another spice. Many spices pair well with strawberries, such as 1/2 teaspoon ground cardamom, 1 teaspoon ground coriander, 1/2 teaspoon ground cinnamon, or 1/4 teaspoon freshly ground black pepper.
Nutrition
Calories: 375.1kcal | Carbohydrates: 48.5g | Protein: 14.6g | Fat: 14.9g | Saturated Fat: 2.5g | Polyunsaturated Fat: 1.6g | Monounsaturated Fat: 9.3g | Trans Fat: 0.01g | Cholesterol: 34.3mg | Sodium: 453.1mg | Potassium: 314.4mg | Fiber: 5.6g | Sugar: 17.5g | Vitamin A: 101.1IU | Vitamin C: 45.8mg | Calcium: 273mg | Iron: 1.7mg
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