Description
Delicious and light strawberry shortcakes made with sumac macerated strawberries, olive oil shortcakes, and whipped labneh. This Mediterranean-inspired dessert is perfect for a summer treat.
Ingredients
Units
Scale
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
- Serving Size: 1 shortcake
- Calories: 320
- Sugar: 15g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 30mg
