- 3 cups unbleacehd all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon freshly ground nutmeg
- 1/2 teaspoon kosher salt
- 3/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 3/4 cups salted butter, softened
- 2 cups mashed bananas, I like to leave it a little chunky
- 1 (8-ounce) can crushed pineapple, undrained
- 3 large eggs
- 2 teaspoons pure vanilla extract
- Zest of one lemon
- 1 cup chopped pecans
- Powdered sugar for dusting
One of my hubby’s favorite desserts is my Lemon Poppy Seed Cake, so I make it for him every year on his birthday. I recently surprised him with this Lemon Poppy Seed Strawberry Shortcake for a weeknight dessert.
Preheat your oven to 450 decrees F. In a food processor, add flour, sugar, poppy seeds, baking powder, and pulse a time or two to mix dry ingredients. Trying not to touch the butter directly with your hands, add your very cold butter and pulse several times until it looks like coarse crumbs. Transfer the mixture to a large bowl and add egg, heavy cream, lemon zest, and vanilla. Stir until just moistened.
Drop 8 to 10 mounds onto a greased baking stone or sheet. Using a flat-bottomed glass, lightly press each mound down just a bit. Bake for 10 minutes or until golden brown. Let the shortcakes be happy and cool on a wire rack for another 10 minutes.
In your coveted blender, blend up cream cheese, agave nectar, vanilla and enough milk to make it a free flowing consistency. Set aside until you’re ready to assemble your shortcakes…almost there!
Place one cup of whipping cream in a mixer with 5 drops of Stevia and 1/2 teaspoon of vanilla extract and beat until stiff peaks form.
Using a serrated knife, cut the shortcakes in half horizontally. Place the bottom of the shortcake on your plate, spoon some of your fruit dip over the top, then the fresh fruit and finally dollop with whipped cream. Replace top of shortcake and add a little more fruit mixture and cream. Garnish with mint leaf if you’d like. Enjoy!