Lemon Meringue Strawberry Shortcakes | Buttermilk by Sam (2024)

Two summer favorites combined into one incredible dessert: fresh strawberries sandwiched between a layer of lemon curd and vanilla meringue and held together by a tender kefir biscuit.

You’ll laugh when you know where I got the idea for this recipe so I won’t tell you. Perhaps next year there will be an orange blossom strawberry shortcake or a raspberry torte. I really do get my inspiration from the oddest of sources.

But in all seriousness, this is a genius way to dress up a classic. Both lemon meringue and strawberry shortcake have similar components: a pastry (crust/biscuit or if you are from the midwest, a sponge cake); a fruit as the star, and a creamy whip to bring it all together. To make lemon meringue strawberry shortcake, I took two components of each to come up with this mash-up. And it’s INCREDIBLE. Let’s make some layers and dig in!

Strawberry Shortcake: a twist on the classic

Summers in CO as a child meant strawberry shortcake with coolwhip and fresh berries. It was a rare treat when mom bought the little sponge cakes (they always came in packs of 6 and were only around in the summer, specifically for strawberry cheesecake, I believe!). When I was in my 20s, I moved to the east coast and became acquainted a different, classic version: served on a homemade, sometimes buttered, biscuit. I can’t tell you I prefer one over the other (the spongecake evokes a nostalgic sentiment) but the textural contrast is definitely more prominent in the biscuit and both are equally delicious.

On the origins of strawberry shortcake, this was absolutely wonderful to read.

Buttermilk biscuits → Kefir Biscuits

I looked at this southern biscuit recipe as a blueprint for how I’d go about making mine: I wanted all the qualities of a good buttermilk biscuit amplified to hold up to all the fillings I’d be adding.

Kefir, a cultured milk, is similar to buttermilk but has been fermented with kefir grains (as opposed to lactic acid). It’s readily available and lasts longer than buttermilk so I always have it in the fridge. If it’s unusually thick, I’ll thin it out with some water.

To make the biscuits you’ll simply whisk the dry ingredients, cut in the butter with a pastry knife and gather the dough with the liquid. Then, cut, brush, and bake!

Lemon Meringue Pie meets Strawberry Shortcake

We’re taking the curd and the meringue part of a lemon meringue pie and incorporating it into a strawberry shortcake. The super lemony curd really takes this dish to another level and adds tart, bright dimensions here.

The meringue takes the place of the cool whip/chantilly cream; it’s only a bit more effort than you’d put in to make whipped cream but it has the upside of using up those two leftover egg whites from the curd AND being both creamy and marshmallowy at once. Plus PLUS you get to toast it!!! As the biscuit sets the meringue develops a slightly firm shell but retains the creaminess within.

Last component is, of course, the strawberries! The best ones are found in farmer’s markets or wherever you can find them locally. They will be redder, smaller, juicier and punch with flavor!

How to make Lemon Meringue Strawberry Shortcake

1. Make the lemon curd (cook eggs with sugar, zest and juice, then add butter)
2. Macerate the strawberries (toss berries with sugar and zest, let set)
3. Make the biscuits (cut butter into flour, shape and bake)
4. Make the meringue (whip egg whites and sugar to stiff peaks)
5. Assemble and serve!

Tips for making the perfect Lemon Meringue Strawberry Shortcake

• Keep the butter and kefir cold for the biscuits, this helps the butter melt in the oven instead of before it goes in to give us those flaky layers.
• Bake biscuits close together: this helps them rise taller in the oven.
• Cook the curd until it thickens, covering the back of a spoon, and let it set for at least a few hours or overnight before using – this will keep it thick.
• Strawberries should macerate for about an hour, the process helps to amplify the flavor.
• When making the meringue; the sugar should have completely dissolved before you remove it from the heat (pinch to check) and should reach stiff peaks before you stop whipping.

Ingredient Info and Possible Substitutions

• All-Purpose Flour: When it comes to flour brands, White Lily holds the crown for best flour to use for biscuits. It’s fine mill and low protein content create an airy, flaky ultra tender biscuit.
• Kefir: Tangy and rich and creamy, kefir lends the most wonderful qualities to the biscuit. A full-fat buttermilk will work too if you can find it.
• Eggs: For the meringue I’ve had followers able to make it with aquafaba instead of the egg whites. Getting the curd to set without eggs will take some cornstarch and milk; find a recipe that uses both.
• Lemon: I think that lime would work really really well here; you’ll need more limes as they are smaller to get the same amount of juice and zest but it would be delicious!

Recipe for Lemon Meringue Strawberry Shortcakes

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