Two summer favorites combined into one incredible dessert: fresh strawberries sandwiched between a layer of lemon curd and vanilla meringue and held together by a tender biscuit.
Two summer favorites combined into one incredible dessert: fresh strawberries sandwiched between a layer of lemon curd and vanilla meringue and held together by a tender kefir biscuit.
You’ll laugh when you know where I got the idea for this recipe so I won’t tell you. Perhaps next year there will be an orange blossom strawberry shortcake or a raspberry torte. I really do get my inspiration from the oddest of sources.
But in all seriousness, this is a genius way to dress up a classic. Both lemon meringue and strawberry shortcake have similar components: a pastry (crust/biscuit or if you are from the midwest, a sponge cake); a fruit as the star, and a creamy whip to bring it all together. To make lemon meringue strawberry shortcake, I took two components of each to come up with this mash-up. And it’s INCREDIBLE. Let’s make some layers and dig in!
Summers in CO as a child meant strawberry shortcake with coolwhip and fresh berries. It was a rare treat when mom bought the little sponge cakes (they always came in packs of 6 and were only around in the summer, specifically for strawberry cheesecake, I believe!). When I was in my 20s, I moved to the east coast and became acquainted a different, classic version: served on a homemade, sometimes buttered, biscuit. I can’t tell you I prefer one over the other (the spongecake evokes a nostalgic sentiment) but the textural contrast is definitely more prominent in the biscuit and both are equally delicious.
On the origins of strawberry shortcake, this was absolutely wonderful to read.
I looked at this southern biscuit recipe as a blueprint for how I’d go about making mine: I wanted all the qualities of a good buttermilk biscuit amplified to hold up to all the fillings I’d be adding.
Kefir, a cultured milk, is similar to buttermilk but has been fermented with kefir grains (as opposed to lactic acid). It’s readily available and lasts longer than buttermilk so I always have it in the fridge. If it’s unusually thick, I’ll thin it out with some water.
To make the biscuits you’ll simply whisk the dry ingredients, cut in the butter with a pastry knife and gather the dough with the liquid. Then, cut, brush, and bake!
We’re taking the curd and the meringue part of a lemon meringue pie and incorporating it into a strawberry shortcake. The super lemony curd really takes this dish to another level and adds tart, bright dimensions here.
The meringue takes the place of the cool whip/chantilly cream; it’s only a bit more effort than you’d put in to make whipped cream but it has the upside of using up those two leftover egg whites from the curd AND being both creamy and marshmallowy at once. Plus PLUS you get to toast it!!! As the biscuit sets the meringue develops a slightly firm shell but retains the creaminess within.
Last component is, of course, the strawberries! The best ones are found in farmer’s markets or wherever you can find them locally. They will be redder, smaller, juicier and punch with flavor!
Share & tag me on instagram @buttermilkbysam