Strawberry Hibiscus Shortcake
Strawberry Hibiscus Shortcake
By Yahshi Sellassie
Rated 2.2 stars by 5 users
Author:
By Yahshi Sellassie
Servings
8-10
Prep Time
40 minutes
Cook Time
25 minutes
Hibiscus has always felt like home. In this recipe, I pair its bright, floral tang with juicy strawberries for a dessert that’s delicate, vibrant, and elegant. It’s the kind of sweet that feels like a love letter to summer — light, fragrant, and best enjoyed in good company.
Ingredients
Biscuits
-
3 1⁄2 cups all-purpose flour (420 g)
-
1⁄3 cup organic cane sugar (67 g)
-
2 tablespoons baking powder (28 g)
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1 teaspoon Pacific Flake Sea Salt (4 g)
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1 cup cold unsalted butter, cut into 1⁄2" cubes (226 g)
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1 cup cold buttermilk (240 ml) (or whole milk + 1 tsp lemon juice)
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Heavy cream, for brushing tops
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Coarse or granulated sugar, for topping
Hibiscus Strawberries
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About 2 pints fresh strawberries, hulled and quartered (600 g)
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1⁄3 -1⁄2 cup cup granulated sugar (50-80 g) based on your preferred sweetness
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1 tablespoon dried hibiscus, ground into powder (15 g) (see note)
- Juice of 1⁄2 lemon
Vanilla Bean Whipped Cream
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1⁄4 cup powdered sugar (30 g)
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1⁄2 teaspoon vanilla extract (2.5 ml)
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1⁄2 teaspoon Madagascar Vanilla Powder or 1⁄2 vanilla bean
- 1⁄2 teaspoon almond extract (2.5 ml, optional)
Directions
Biscuits:
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
Add cold butter and use your fingers to flatten into thin flakes. The texture should resemble coarse crumbs. If butter softens, chill the bowl in the fridge for 5–10 minutes.
Pour in cold buttermilk and stir gently with a fork until the dough mostly comes together.
- Turn dough out onto a floured surface and gently pat into a 1" (2.5 cm) thick rectangle.
Lamination step: Fold dough into thirds like a letter (trifold), rotate 90°, roll it out into a rectangle, and repeat the trifold. Do this 2–3 times to build flaky layers.
Roll the final rectangle to about 1" (2.5 cm) thick. Trim edges for clean lines. Cut into 8–10 equal squares. Place biscuits on a lined tray and freeze for 10–15 minutes to chill the butter.
Brush tops with heavy cream and sprinkle with sugar. Bake at 400°F (200°C) for 20–24 minutes, until deeply golden and risen. Allow to cool completely on a wire rack.
Hibiscus Strawberries:
In a bowl, combine strawberries, sugar, hibiscus powder, and lemon juice.
- Stir gently and let sit at room temperature for 20–30 minutes to draw out the juices.
Vanilla Bean Whipped Cream:
If using a vanilla bean, split it lengthwise with a knife, then use the blade to gently scrape out the seeds.
In a cold bowl, whisk cream, powdered sugar, vanilla, vanilla powder or the seeds from the vanilla bean (if using), and almond extract until soft peaks form. You can use a mixer if you prefer.
- Chill covered until ready to serve.
To Assemble:
Slice biscuits in half.
- Spoon some of the juices from the hibiscus strawberries onto the bottom half.
- Add a generous dollop or piped swirl of whipped cream.
- Add the strawberries and more of the juices.
- Top with the other biscuit half.
Recipe Note
Blend or grind dried hibiscus petals in a spice or coffee grinder until fine.
Make Ahead Notes:
Biscuits: Cut and freeze unbaked biscuits for up to 2 weeks. Bake straight from frozen
(add 2 extra minutes).
Cream: Whip 1 day ahead and store chilled. Whisk gently before serving if needed.
Strawberries: Macerate the night before—but no more than 12 hours for best texture
and flavor.
