Strawberry Shortcakes Recipe

Strawberry Shortcakes are the ultimate celebration of berry season—tender, golden biscuits piled high with juicy, sumac-infused strawberries and clouds of whipped labneh. Every bite bursts with sweet-tart flavor and creamy richness, making this classic dessert impossibly irresistible and just a little bit elevated.

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Ingredients You’ll Need

Here’s what makes these Strawberry Shortcakes so special: a handful of simple ingredients, each one playing a starring role in taste and texture. You’ll want the best berries you can find, a splash of good olive oil, and a little labneh for creamy, tangy magic. Let’s break it down:

• Strawberries: The heart and soul of this dessert—choose ripe, juicy berries for maximum flavor and color.
• Sumac: This tangy, citrusy spice brings out the brightness in the berries and gives the shortcakes a unique Mediterranean spin.
• Citrus Juice & Zest (lemon, lime, or orange): Lifts both the berries and biscuit dough with a fresh, zesty aroma.
• White Whole Wheat Flour: Adds a subtle nuttiness and wholesome texture to the biscuits without feeling heavy.
• Baking Powder: The powerhouse that helps those shortcakes rise to fluffy, biscuity perfection.
• Granulated Sugar: Sweetens both the berries and the dough with just the right touch.
• Kosher Salt: A small amount rounds out all the flavors and balances the sweetness.
• Milk: Softens the dough to the ideal pillowy consistency.
• Extra Virgin Olive Oil: Provides a moist, tender crumb in the shortcakes and adds gentle fruity notes.
• Vanilla Extract: Adds lovely depth to both the biscuit and the whipped labneh.
• Labneh: A thick, luscious yogurt cheese—tangy, creamy, and extra luxurious as a whipped filling.
• Egg: Optional, but a quick egg wash gives the biscuits a bakery-style golden crust.
• Fresh Mint: Finely minced and sprinkled on top, it gives a burst of color and refreshing herbal brightness.
• Turbinado (or granulated) Sugar: For sprinkling over the biscuits to create a beautiful, sparkly top.

Variations

Strawberry Shortcakes are delightfully flexible! Whether you’re adjusting for what’s in your fridge or switching things up for dietary needs, here are a few easy variations to inspire your own signature spin:

• Mix Up the Fruit: Swap in raspberries, blackberries, or a juicy blend if strawberries aren’t in season.
• Go Classic with Whipped Cream: No labneh? No problem—softly whipped cream or even coconut whipped cream works beautifully.
• Try Different Spices: Sub in ground cardamom, cinnamon, or black pepper instead of sumac for a new flavor twist.
• Gluten-Free or Vegan: Use your favorite gluten-free flour blend, dairy-free milk, and plant-based yogurt for a completely vegan or gluten-free dessert.

How to Make Strawberry Shortcakes

Step 1: Macerate the Strawberries

Start by tossing your sliced strawberries with citrus juice, sumac, and sugar in a bowl. Let this mixture rest at room temperature for at least 20 minutes. The berries will soften and release their juices, taking on the gorgeous pink color and tart flavor that makes these shortcakes so memorable.

Step 2: Whisk Together the Dry Ingredients

In a big mixing bowl, combine the white whole wheat flour, baking powder, sugar, and kosher salt. A quick whisk ensures everything is incorporated and guarantees fluffy shortcakes later on.

Step 3: Mix Wet Ingredients and Bring the Dough Together

Whisk the milk, olive oil, zingy citrus zest, and vanilla extract in a separate bowl. Pour this wet magic over the dry ingredients and gently mix until just combined. Don’t overwork—the dough should be a little ragged and soft.

Step 4: Shape and Bake the Shortcakes

Scoop the dough into six even mounds on a parchment-lined baking sheet. For a little extra glam, brush the tops with an egg wash and a sprinkle of turbinado sugar. Bake at 450°F until golden and sky-high, about 12–15 minutes. Let them cool slightly so they’re easy to handle.

Step 5: Whip Up the Labneh

While the biscuits are baking, whip the labneh, sugar, and vanilla until creamy and smooth—about two minutes. You’ll end up with a thick, luscious filling that’s pleasantly tart (and surprisingly addicting!).

Step 6: Assemble Your Strawberry Shortcakes

Split each biscuit horizontally, then pile on those juicy, syrupy strawberries and their rosy juice. Add a generous dollop of whipped labneh and finish with fresh mint. Cap with the top half of the shortcake, and serve while still slightly warm or at room temp—let the swooning begin!

How to Serve Strawberry Shortcakes

Garnishes

For that finishing flourish, sprinkle your Strawberry Shortcakes with minced fresh mint or basil, a light dusting of powdered sugar, or a drizzle of honey for extra shine. A few extra berry slices on the plate add eye-catching color and juicy freshness.

Side Dishes

These shortcakes are stellar on their own, but if you’re serving them as part of a brunch or party spread, pair with a bright citrus salad or a pitcher of berry-infused sparkling water. For a fancier affair, try them alongside a scoop of lemon sorbet.

Creative Ways to Present

For a playful twist, layer all the components into small jars or glasses for Strawberry Shortcake parfaits. Or make mini shortcakes for a bite-sized dessert buffet. Feeling fancy? Use a ring mold for stacking perfect, bakery-worthy towers.

Make Ahead and Storage

Storing Leftovers

If you have extra Strawberry Shortcakes, store each biscuit and topping component separately. Biscuits keep well in an airtight container at room temperature for a day or two, while the strawberries and labneh should be refrigerated in covered bowls.

Freezing

The baked shortcakes freeze beautifully! Once completely cool, wrap them tightly and freeze for up to 2 months. Thaw at room temperature, or reheat gently to restore their tender crumb. The macerated berries and whipped labneh are best made fresh, but can chill in the fridge for up to 2–3 days.

Reheating

To rewarm shortcakes, pop them in a 300°F oven for about 5 minutes—just enough to take the chill off. Avoid microwaving, as it can make them tough. Assemble the Strawberry Shortcakes just before serving for the freshest bite!

FAQs

Final Thoughts

There’s something so special—and wonderfully nostalgic—about homemade Strawberry Shortcakes, especially with a twist of sumac and whipped labneh. I hope this recipe brings as much joy to your kitchen as it has to mine. Give it a try, and let these bright, tangy flavors make any gathering (big or small) feel like a celebration!

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