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Balsamic Strawberry Lemon Shortcake on a plate with a fork. Queen Creek Olive Oil bottles in the background.

Balsamic Strawberry Lemon Shortcake

This is a flavorful take on the traditional shortcake, using Meyer Lemon Olive Oil and Strawberry Balsamic Reduction from Queen Creek Olive Mill. One tip for making whipped cream- start with the bowl and whisk chilled. I always put my mixing bowl and the whisk attachment for my stand mixer in the freezer for at least 10 minutes before I get started.
Course Dessert
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Author With Two Spoons

Ingredients

  • Shortcakes:
  • 1 cup flour
  • 2 teaspoons sugar + more for garnish
  • 1 ½ teaspoons baking soda
  • ¼ teaspoon salt
  • ½ cup buttermilk
  • ¼ cup Queen Creek Meyer Lemon Olive Oil
  • 1 Tablespoon lemon zest + more for garnish
  • Strawberries:
  • 16 ounce carton of strawberries sliced into bite sized pieces
  • 1 Tablespoon Queen Creek Strawberry Balsamic Reduction
  • 1 ½ teaspoons sugar
  • Strawberry Balsamic Whipped Cream:
  • 1 cup heavy cream
  • 2 Tablespoons sugar
  • 1 teaspoon Queen Creek Strawberry Balsamic Reduction

Instructions

  1. To make the Lemon Shortcakes:
  2. Preheat oven to 425ºF.
  3. In a medium sized bowl, whisk together flour, sugar, baking soda, and salt.
  4. Add buttermilk, olive oil and lemon zest and stir to combine.
  5. Split dough into 4 sections.
  6. Form into thick circles.
  7. Place circles on a baking sheet that has been lined with parchment paper. Place them so that they are almost touching.
  8. Sprinkle with sugar.
  9. Bake for 12-14 minutes until edges are beginning to brown.
  10. Allow shortcakes to cool before removing from baking sheet.
  11. To make the Balsamic Strawberries:
  12. In a medium bowl, mix strawberries, sugar and strawberry balsamic reduction.
  13. Allow to sit for 10-15 minutes or until ready to assemble shortcakes.
  14. To make Strawberry Balsamic Whipped Cream:
  15. Start by placing mixing bowl and whisk into the freezer to cool (I use my Kitchen-Aid stand mixer bowl and the whisk attachment for this).
  16. Once equipment has been thoroughly chilled (at least 10 minutes), add cream, sugar and strawberry balsamic reduction to bowl and whisk on highest speed until peaks form, approximately 2-3 minutes.
  17. To assemble dessert:
  18. Place shortcake on bottom, heap with strawberries and top with whipped cream. Garnish with additional lemon zest.
  19. If for some crazy reason you have leftovers (and you probably will not), the shortcakes can be stored in an airtight container at room temperature, and the balsamic strawberries can be stored in the refrigerator in an airtight container. The strawberry balsamic whipped cream should be kept in an airtight container in the refrigerator and used within 24 hours