Lemon Poppyseed Strawberry Shortcake

Lemon Poppyseed Strawberry Shortcake
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INGREDIENTS

Lemon Poppy Seed Shortcake
  • 3 cups all purpose flour
  • 1/3 cup granulated sugar
  • ½ teaspoon baking soda
  • 2 ½ teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon poppy seeds
  • 1 lemon, zest of
  • ¾ cup cold butter, grated
  • 1 ¼ cups buttermilk
  • 1 teaspoon vanilla extract

Glaze
  • 2 cups powdered sugar
  • 1 teaspoon poppy seeds
  • 1 lemon, juice of

Strawberries
INSTRUCTIONS
  • Preheat oven to 425 degrees.
  • Mix flour, sugar, baking soda, baking powder, poppy seeds, lemon zest, and salt in a medium bowl.
  • Grate chilled butter on a cheese grater and incorporate into the dry mixture. Form a crater in the dry ingredients, and add the buttermilk, and vanilla extract. Mix until it comes together and dump onto a floured surface.
  • Knead dough slightly until it comes together. With your fingers, press out the dough into a rectangle about 10×6 inches. Cut into 8 rectangles.
  • Place shortbread on a cookie sheet and bake in preheated oven for about 14-16 minutes.
  • Mix glaze ingredients together and pour over the cooling biscuits.
  • Place defrosted strawberries in a medium bowl with sugar and lemon juice, and let macerate for 10 minutes.
  • Serve with soft whipped cream.
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