Description
Delight your taste buds with these flavorful Strawberry Shortcakes made with sumac macerated strawberries and olive oil shortcakes topped with whipped labneh. A perfect blend of sweet and tangy flavors in every bite!
Ingredients
Units
Scale
For the Sumac Macerated Strawberries
- 1 pound (450g) strawberries, hulled and sliced
- 1 tablespoon citrus juice (lemon, lime, or orange)
- 1 tablespoon sumac
- 1 tablespoon granulated sugar
For the Olive Oil Shortcakes
- 2 cups (240g) white whole wheat flour
- 1 tablespoon baking powder
- 2 tablespoons granulated sugar
- 1/2 teaspoon kosher salt
- 3/4 cup milk
- 1/3 cup extra virgin olive oil
- 1 teaspoon citrus zest (lemon, lime, or orange)
- 1/2 teaspoon vanilla extract
For the Optional Egg Wash
- 1 large egg
- 1 tablespoon water
- Granulated or turbinado sugar, for sprinkling
For the Whipped Labneh
- 2 cups labneh
- 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
- Fresh mint, finely minced, for garnish
Instructions
- Get ready: Preheat the oven to 450°F. Line a baking sheet with parchment paper.
- Macerate the strawberries: In a mixing bowl, add the strawberries, citrus juice, sumac, and sugar. Stir to coat the strawberries evenly. Set aside at room temperature for at least 20 minutes to macerate (soften).
- Mix the dry ingredients: In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt.
- Mix the wet ingredients: In a medium mixing bowl, whisk together the milk, olive oil, zest, and vanilla.
- Make the dough: Pour the milk mixture into the flour mixture. Mix with a spatula until just combined.
- Bake: Use a cookie scoop or 2 spoons to drop the dough into 6 mounds spaced evenly on the prepared baking sheet.
- Optionally, make an egg wash: Beat the egg and water in a small bowl. Brush the tops of the biscuits with egg wash, then sprinkle with sugar.
- Bake the shortcakes: Bake until lightly golden, 12 to 15 minutes. Let cool slightly on the pan.
- Make the whipped labneh: In a large bowl with a hand mixer, beat the labneh, sugar, and vanilla until light and creamy, about 2 minutes.
- Assemble and serve: Halve the biscuits horizontally. Add macerated strawberries, whipped labneh, mint, and sandwich with the top biscuit half.
Notes
- Visit our shop to browse quality Mediterranean ingredients including the olive oil and sumac used in this recipe.
- Feel free to swap the strawberries with any berry of your choice, or a mixture.
- If you can’t find labneh easily, use Greek yogurt or skyr as a substitute.
- You can omit the sumac or try other spices like cardamom, coriander, cinnamon, or black pepper with the strawberries.
Nutrition
- Serving Size: 1 shortcake
- Calories: 320
- Sugar: 18g
- Sodium: 390mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 30mg
