Strawberry Shortcake
Tender, lightly sweet cream biscuits split and piled with juicy sugared strawberries and softly whipped cream.
- Servings
- 8
- Prep
- 25 min
- Cook
- 16 min
- Total
- 1 hr 10 min
- Oven
- 425°F220°C
Ingredients
For the strawberries
For the shortcakes
For the whipped cream
Equipment
- Baking sheet
- Parchment paper
- Mixer or whisk
Instructions
Toss the strawberries with the sugar and leave them to release their juices while you make the shortcakes, at least 20 minutes.
Heat the oven to 425°F and line the baking sheet. Whisk the flour, sugar, baking powder and salt, then rub in the butter until it looks like coarse crumbs.Heat the oven to 220°C and line the baking sheet. Whisk the flour, sugar, baking powder and salt, then rub in the butter until it looks like coarse crumbs.
Stir in the cream with a fork until the dough just holds together. Pat it ¾-inch thick and cut into 8 squares or rounds. Brush with cream and sprinkle with sugar.Stir in the cream with a fork until the dough just holds together. Pat it 1.9 cm thick and cut into 8 squares or rounds. Brush with cream and sprinkle with sugar.
Bake until golden, 14–16 minutes. Cool for 10 minutes.
Whip the cream with the powdered sugar and vanilla to soft peaks. Split the shortcakes, fill with strawberries and their juice and a big spoonful of cream, and replace the tops.
Notes
- Assemble just before serving so the shortcakes stay crisp on the outside.
My notes
Saved in this browser only.
Nutrition estimate
- Calories
- 455
- Protein
- 5 g
- Carbs
- 47 g
- Fat
- 28 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
.jpg){kind=link}