Description
These Strawberry Shortcakes combine tender, lightly sweetened biscuits with juicy macerated strawberries, tangy whipped labneh, and a hint of citrus and sumac for a refreshing twist on a classic dessert. Perfectly golden-baked and topped with fresh mint, this recipe offers a delightful balance of textures and flavors, ideal for serving warm or at room temperature.
Ingredients
For the 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 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 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
- Preheat Oven: Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper to prevent sticking and promote even baking.
- Macerate the Strawberries: In a mixing bowl, combine the sliced strawberries, citrus juice, sumac, and sugar. Stir gently to coat all the strawberries evenly. Leave the mixture at room temperature for at least 20 minutes to soften and develop flavor.
- Mix Dry Ingredients: In a large bowl, whisk together the white whole wheat flour, baking powder, sugar, and kosher salt to evenly distribute the leavening agents and seasonings.
- Mix Wet Ingredients: In a separate medium bowl, whisk the milk, extra virgin olive oil, citrus zest, and vanilla extract until well combined.
- Combine to Form Dough: Pour the wet ingredients into the bowl with the dry ingredients. Fold together gently with a spatula until just combined, being careful not to overmix to ensure tender shortcakes.
- Prepare the Shortcakes for Baking: Using a cookie scoop or two spoons, drop the dough into six evenly spaced mounds on the prepared baking sheet.
- Apply Egg Wash and Sugar: Beat the egg and water together in a small bowl to create an egg wash. Brush the tops of the dough mounds lightly with the wash, then sprinkle with granulated or turbinado sugar for a shiny, sweet crust.
- Bake: Bake the shortcakes in the preheated oven for 12 to 15 minutes until they are lightly golden on top. Remove from the oven and let them cool slightly on the baking sheet.
- Make Whipped Labneh: While the shortcakes bake, combine the labneh, sugar, and vanilla extract in a large bowl. Use a hand mixer on medium speed to beat until the labneh becomes light and creamy, about 2 minutes.
- Assemble and Serve: When the shortcakes are cool enough to handle, slice each in half horizontally with a serrated knife. Spoon a generous amount of the macerated strawberries with their juices onto the bottom half, top with a dollop of whipped labneh, and sprinkle with fresh minced mint. Place the top half of the biscuit on to sandwich the filling and serve warm or at room temperature.
Notes
- For best results, do not overmix the shortcake dough to keep the texture tender and flaky.
- Sumac adds a unique tart flavor but can be substituted with a small amount of lemon zest if unavailable.
- White whole wheat flour is used here for a lighter texture, but all-purpose flour can be substituted if desired.
- Use labneh for a tangy, creamy alternative to whipped cream, or substitute with whipped cream or mascarpone if preferred.
- The egg wash is optional but recommended for a glossy, beautifully browned finish on the shortcakes.
- Shortcakes are best served the same day they are baked for optimal freshness.
