Olive Oil Shortcakes with Sumac Macerated Strawberries and Whipped Labneh Recipe

Sumac Macerated Strawberry Shortcakes are here to change the way you experience strawberry season forever! Imagine juicy, sweet strawberries kissed with citrus and vibrant, tart sumac, nestled atop olive oil shortcakes and finished with a dreamy cloud of whipped labneh. This isn’t just dessert—it’s a celebration on a plate that captures the very heart of summer.

Ingredients You’ll Need

What makes these Sumac Macerated Strawberry Shortcakes sing? Simple, vibrant ingredients! Each one brings something unique—like fruity olive oil for tender biscuits, labneh for tang, and sumac for an eye-opening pop of color and flavor. Here’s what you’ll need and why these classics are so much more than the sum of their parts:

• Strawberries: Go for ripe, fragrant berries—these are the juicy base, and worth seeking out at their peak.
• Sumac: This tangy, lemony spice wakes up the strawberries and gives them a gorgeous reddish blush—truly the star twist here!
• Citrus Juice & Zest: Lemon, lime, or orange works—these add brightness to both strawberries and biscuits, making all the flavors pop.
• White Whole Wheat Flour: Offers a tender crumb with nutty undertones, plus a boost of fiber, without sacrificing that classic shortcake texture.
• Extra Virgin Olive Oil: The secret to super-moist, aromatic shortcakes, and a bonus Mediterranean spin you’ll adore.
• Baking Powder & Salt: For lift and flavor balance (don’t skip—the shortcakes need their rise!).
• Granulated Sugar: Gently sweetens both the berries and the biscuits, without overwhelming the fresh fruit.
• Milk: Helps bring the dough together for those perfect, rustic mounds—dairy or non-dairy milk works.
• Vanilla Extract: A touch in both the biscuits and labneh ties everything together with a comforting, warm aroma.
• Labneh: Creamy, thick Middle Eastern strained yogurt (think Greek yogurt, but even silkier)—makes dreamy, tangy whipped topping.
• Fresh Mint: For garnish; it’s a cool, peppery contrast to the sweet, tangy fruit.
• Egg & Turbinado Sugar (optional): Use for a glossy finish and wonderful crunch on top of your shortcakes.

Variations

One of the best things about Sumac Macerated Strawberry Shortcakes is how easy they are to make your own. Whether you’re working with what’s in your fridge or accommodating dietary needs, there are so many delicious ways to riff on this irresistible treat!

• Use Other Berries: Swap in blueberries, raspberries, or blackberries—or go bold with a mixed berry blend for extra color and flavor dimension.
• Try Different Spices: Can’t find sumac? Cardamom, ground coriander, cinnamon, or even a dash of black pepper add their own exciting twists.
• Make It Dairy-Free: Use a plant-based yogurt in place of labneh and your favorite non-dairy milk in the biscuits for a fully vegan shortcake.
• Switch Up the Sweetener: Honey, maple syrup, or coconut sugar can sub in for granulated sugar for a deeper, richer flavor.
• Gluten-Free Version: A 1-to-1 gluten-free flour blend works well here—don’t be afraid to experiment!

How to Make Sumac Macerated Strawberry Shortcakes

Step 1: Macerate the Strawberries

Start by hulling and slicing your fresh strawberries and tossing them in a bowl with a splash of citrus juice, granulated sugar, and plenty of sumac. Stir to coat and let them sit at room temperature for at least 20 minutes—the sugar draws out the berrys’ juices, and the sumac transforms the flavor into something citrusy, floral, and downright swoon-worthy.

Step 2: Mix the Dry Biscuit Ingredients

In a large mixing bowl, whisk together your flour, baking powder, sugar, and salt. These are the backbone of the biscuits, giving them structure and just enough lift to bake up light and pillowy.

Step 3: Combine Wet Ingredients

Next, in a separate bowl, whisk together your milk, olive oil, citrus zest, and vanilla extract. The olive oil gives the shortcakes that signature moist crumb and warmth, while the zest doubles down on fresh, sunny vibes.

Step 4: Prepare and Bake the Shortcakes

Pour the wet mixture over your dry ingredients and gently mix them together with a spatula. The dough should be just combined—overmixing can make biscuits tough. Use a cookie scoop or two spoons to portion the dough onto a parchment-lined baking sheet. For an irresistible golden finish, brush the tops with egg wash and sprinkle generously with granulated or turbinado sugar. Bake at 450°F for 12–15 minutes, until lightly golden and wonderfully fragrant.

Step 5: Whip the Labneh

While your shortcakes are baking, beat labneh with sugar and vanilla using a hand mixer until it’s light, creamy, and luscious. If you haven’t had whipped labneh before, you’re in for the silkiest treat—way creamier and tangier than whipped cream!

Step 6: Assemble and Serve

Once the biscuits have cooled slightly, slice them in half horizontally. Spoon a generous heap of the sumac macerated strawberries (juices and all) over the bottom half, top with a luxurious dollop of whipped labneh, and sprinkle with mint. Pop the biscuit top back on and serve right away for an unforgettable finale.

How to Serve Sumac Macerated Strawberry Shortcakes

Garnishes

For a show-stopping finish, scatter extra minced fresh mint over your assembled shortcakes and, for even more drama, a final sprinkle of sumac right before serving. Edible flowers, like violets or borage, also make a whimsical touch if you’re feeling fancy!

Side Dishes

Sumac Macerated Strawberry Shortcakes are the star, but they play beautifully alongside light summer fare—think a Mediterranean salad (like tabbouleh or fattoush), a citrusy sparkling wine, or cold brew tea to keep things bright, breezy, and refreshing.

Creative Ways to Present

Try serving your shortcakes in individual jars or glasses for easy, portable picnics. You can even make “shortcake stacks” on a platter for a family-style dessert—just layer the biscuits, sumac strawberries, and labneh cream for a photo-worthy centerpiece.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extras, keep the components separate: store biscuit halves, covered, at room temperature for a day, and refrigerate the macerated strawberries and whipped labneh in airtight containers for up to three days. Assemble just before serving for the best texture!

Freezing

The olive oil shortcakes freeze beautifully—just cool them completely and wrap tightly before freezing for up to two months. Strawberries and whipped labneh won’t freeze well, but can be made fresh while the biscuits thaw out.

Reheating

To reheat shortcakes, pop them in a 300°F oven for a few minutes until just warmed through—this revives their exterior crispness. Avoid microwaving, as it can make them chewy.

FAQs

Final Thoughts

If ever there was a dessert that tasted like sunshine and felt like a sweet surprise, it’s Sumac Macerated Strawberry Shortcakes. You deserve every jewel-bright, tender, tangy, creamy bite—so gather those strawberries and get baking. Your table (and your friends) will thank you for it!

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