Indulge in the delightful combination of sweet and tangy flavors with this strawberry lime shortcake recipe. Perfect for a summer dessert, this treat brings together the freshness of strawberries and the zesty kick of lime juice in a light and fluffy shortcake.
While most of the ingredients for this recipe are common pantry staples, you might need to make a special trip to the supermarket for fresh strawberries and lime juice. Ensure you pick ripe, juicy strawberries for the best flavor, and fresh limes for the juice to achieve that perfect tangy balance.
Ingredients for Strawberry Lime Shortcake Recipe
All-purpose flour: The base for the shortcake, providing structure and texture.
Sugar: Adds sweetness to both the shortcake and the strawberry mixture.
Baking powder: A leavening agent that helps the shortcake rise and become fluffy.
Salt: Enhances the flavors of the other ingredients.
Butter: Adds richness and moisture to the shortcake.
Milk: Combines with the dry ingredients to form the dough.
Strawberries: The star of the topping, providing a fresh, fruity flavor.
Lime juice: Adds a zesty tang to the strawberry mixture.
Technique Tip for This Recipe
When cutting in the cold butter for the shortcake dough, use a pastry cutter or two knives to ensure the butter is evenly distributed and the mixture resembles coarse crumbs. This technique helps create a flaky texture in the shortcakes. Additionally, make sure the butter remains cold throughout the process to prevent it from melting into the flour mixture. This will result in a better rise and a more tender crumb.
Suggested Side Dishes
Alternative Ingredients
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, making the shortcake healthier.
sugar - Substitute with honey: Honey provides a natural sweetness and adds moisture to the shortcake.
baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for every teaspoon of baking powder needed.
salt - Substitute with sea salt: Sea salt has a more complex flavor and can enhance the taste of the shortcake.
cold butter - Substitute with coconut oil: Coconut oil can be used as a dairy-free alternative and adds a subtle coconut flavor.
milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in baking.
fresh strawberries - Substitute with frozen strawberries: Thaw and drain frozen strawberries before using; they are available year-round and can be more economical.
sugar - Substitute with maple syrup: Maple syrup adds a rich, caramel-like sweetness and can be used as a natural sweetener.
lime juice - Substitute with lemon juice: Lemon juice provides a similar tartness and acidity, making it a suitable replacement.
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How To Store / Freeze This Dessert
- Allow the shortcakes to cool completely before storing. This prevents condensation from making them soggy.
- Store the shortcakes in an airtight container at room temperature for up to 2 days. For longer storage, place them in the refrigerator.
- To freeze, wrap each shortcake individually in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 3 months.
- When ready to use, thaw the shortcakes at room temperature or warm them in a 350°F (175°C) oven for about 10 minutes.
- For the strawberries, store the mixture in an airtight container in the refrigerator. It’s best used within 1-2 days to maintain freshness.
- If you need to freeze the strawberries, spread them on a baking sheet in a single layer and freeze until solid. Then transfer to a freezer-safe bag or container. They can be frozen for up to 6 months.
- When ready to serve, thaw the strawberries in the refrigerator overnight. Note that the texture may change slightly, but the flavor will remain delicious.
- Assemble the shortcakes with the strawberry mixture just before serving to ensure the best texture and flavor.
How To Reheat Leftovers
Preheat your oven to 350°F (175°C). Place the shortcakes on a baking sheet and cover them loosely with aluminum foil to prevent them from drying out. Warm them in the oven for about 10 minutes or until they are heated through.
For a quicker method, use a microwave. Place the shortcakes on a microwave-safe plate and cover them with a damp paper towel. Heat on medium power for 20-30 seconds, checking to ensure they don't become too soft or soggy.
If you have an air fryer, preheat it to 320°F (160°C). Place the shortcakes in the basket and heat for 3-5 minutes. This method helps maintain their crispy exterior.
For the strawberry mixture, you can reheat it gently on the stovetop. Place the mixture in a small saucepan over low heat, stirring occasionally until warmed through. Be careful not to overheat, as this can break down the strawberries too much.
Alternatively, you can reheat the strawberry mixture in the microwave. Place it in a microwave-safe bowl and heat on medium power for 20-30 seconds, stirring halfway through to ensure even heating.
Best Tools for This Recipe
Oven: Preheat to 425°F (220°C) for baking the shortcakes.
Mixing bowl: Combine flour, sugar, baking powder, and salt.
Pastry cutter: Cut in cold butter until mixture resembles coarse crumbs.
Measuring cups: Measure out flour, sugar, milk, and other ingredients accurately.
Measuring spoons: Measure out baking powder, salt, and lime juice.
Baking sheet: Drop dough by spoonfuls onto this for baking.
Spoon: Use for dropping dough onto the baking sheet.
Knife: Hull and slice the strawberries.
Cutting board: Provide a surface for hulling and slicing strawberries.
Small bowl: Mix strawberries, sugar, and lime juice.
Cooling rack: Allow shortcakes to cool slightly after baking.
Spatula: Split shortcakes for topping with strawberry mixture.
How to Save Time on This Recipe
Prepare ingredients in advance: Hull and slice the strawberries and mix with sugar and lime juice the night before.
Use a food processor: Quickly cut in the cold butter by pulsing the dry ingredients in a food processor.
Pre-measure dry ingredients: Combine flour, sugar, baking powder, and salt in a ziplock bag ahead of time.
Make drop biscuits: Skip rolling and cutting by dropping dough directly onto the baking sheet.
Double the batch: Bake extra shortcakes and freeze for future use.
Strawberry Lime Shortcake
Ingredients
Shortcake
- 2 cups All-purpose flour
- ¼ cup Sugar
- 1 tablespoon Baking powder
- ½ teaspoon Salt
- ½ cup Cold butter, cubed
- ⅔ cup Milk
Strawberry Topping
- 1 lb Fresh strawberries, hulled and sliced
- ¼ cup Sugar
- 1 tablespoon Lime juice
Instructions
- Preheat oven to 425°F (220°C).
- In a mixing bowl, combine flour, sugar, baking powder, and salt.
- Cut in cold butter until mixture resembles coarse crumbs.
- Gradually add milk, stirring until just combined.
- Drop dough by spoonfuls onto a baking sheet.
- Bake for 12-15 minutes or until golden brown.
- In a bowl, mix strawberries, sugar, and lime juice. Let sit for at least 10 minutes.
- Split shortcakes and top with strawberry mixture. Serve immediately.
Nutritional Value
Keywords
Suggested Appetizers and Main Courses
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