Strawberry Citrus Shortcakes

We often get a hankering for these Strawberry Citrus Shortcakes after a long day of house projects. These rustic shortcakes have a lightly sweetened biscuit-like crumb, enlivened by citrus, with a craggy sugar top and subtle crunch of cornmeal.  I made these Strawberry Citrus Shortcakes for weeknight guests with our first of the season local strawberries from our CSA.  A beautiful way to showcase these delicate berries. This recipe is adapted, although only barely, from Cory Schreiber and Julie Richardson's fantastic cookbook Rustic Fruit Desserts.


Yield: serves 8 large portions



  • 2 1/2 cups all purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 cup yellow cornmeal
  • 2/3 cup sugar + 1/3 to top shortcakes
  • 1 teaspoon kosher salt
  • 1 1/2 cups heavy cream
  • 4 teaspoons lemon zest (about 1 lemon)
  • 4 teaspoons orange zest (about 1 orange)


  • 2 pints ripe strawberries, hulled and halved
  • 2 tablespoons sugar
  • 2 teaspoons fresh lemon juice



  1. Preheat oven to 350.  Prepare a large baking sheet, cover with a silicon baking mat, parchment paper or buttered pan.
  2. Prepare the strawberries by mixing gently in a bowl with the sugar and lemon juice.  Allow the strawberries to sit and macerate while you make the shortcakes.
  3. In a large bowl, combine the shortcake dry ingredients (flour, baking powder, cornmeal, 2/3 cup sugar and salt).  
  4. Add the cream, lemon zest, and orange zest to the dry shortcake ingredients and stir until the shortcake mixture just holds together.
  5. Form the dough into a ball and knead it a few times until it forms a cohesive mass.  Minimal handling of the dough at this stage will produce the best and most tender results.
  6. Using a pastry cutter or knife, cut the dough into 8 similar sized portions.  Roll each portion into a ball and dip in the remaining 1/3 cup of sugar and place, sugared side up on the prepared baking sheet. 
  7. Bake for 22-27 minutes, until lightly golden and baked through (a toothpick should come out clean from the middle).  Ours typically take about 26 minutes.  Cool briefly and then gently cut open, smear with fresh whipped cream, top with strawberries and their juice and dive in!