Desserts

Strawberry Lime Shortcakes

Name: Strawberry Lime Shortcakes
Ingredients: 1 lb fresh strawberries, hulled and sliced; 2 tbsp Sonoma Syrup Co. Lime Simple Syrup; Zest of 1 lime; Optional: 1 tsp granulated sugar (for extra sweetness); 2 cups all-purpose flour; 1 tbsp baking powder; ¼ tsp baking soda; 2 tbsp granulated sugar; ½ tsp salt; ½ cup (1 stick) cold unsalted butter, cubed; ¾ cup buttermilk (plus more for brushing); Optional: Turbinado sugar for sprinkling; 1 cup heavy whipping cream; 2 tbsp Sonoma Syrup Co. Lime Simple Syrup; ½ tsp Sonoma Syrup Co. Vanilla Bean Extract “Blend”

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A bright twist on the classic, this dessert is light, zesty, and perfect for spring and summer entertaining.

Ingredients

For the Macerated Strawberries:

1 lb fresh strawberries, hulled and sliced
2 tbsp Sonoma Syrup Co. Lime Simple Syrup
Zest of 1 lime
Optional: 1 tsp granulated sugar (for extra sweetness)

For the Shortcakes:

2 cups all-purpose flour
1 tbsp baking powder
¼ tsp baking soda
2 tbsp granulated sugar
½ tsp salt
½ cup (1 stick) cold unsalted butter, cubed
¾ cup buttermilk (plus more for brushing)
Optional: Turbinado sugar for sprinkling

For the Lime Whipped Cream:

1 cup heavy whipping cream
2 tbsp Sonoma Syrup Co. Lime Simple Syrup
½ tsp Sonoma Syrup Co. Vanilla Bean Extract “Blend”

Directions

Macerate the strawberries:

In a bowl, combine sliced strawberries, lime syrup, lime zest, and optional sugar. Toss to coat and let sit at room temperature for 20–30 minutes to release juices.

Make the shortcakes:

Preheat oven to 425°F. In a large bowl, whisk together flour, baking powder, baking soda, sugar, and salt.
Cut in cold butter with a pastry cutter or fingers until mixture resembles coarse crumbs.
Add buttermilk and stir until just combined (do not overmix).
Turn dough out onto a floured surface and gently pat into a ¾-inch thick rectangle. Cut into 6 rounds using a biscuit cutter or a glass.
Place on parchment-lined baking sheet, brush tops with buttermilk, and sprinkle with turbinado sugar if desired.
Bake 12–15 minutes, or until golden brown. Cool slightly.

Make the whipped cream:

Using a hand mixer or stand mixer, beat the heavy cream until soft peaks form.
Add syrup and vanilla and beat until medium peaks form.

Assemble:

Split each shortcake in half. Spoon macerated strawberries (and their juice!) over the bottom half, top with whipped cream, and place the other half of the shortcake on top.
Add more berries and cream if desired.

Optional Garnishes:

Extra lime zest, mint sprigs, powdered sugar dusting