Put in seven cans as directed, then get going. The ideal solution for individuals with busy lifestyles who nevertheless want a warm meal on the table on chilly winter nights. For lunch, leftovers reheat well. An 8 quart Instant Pot was used to prepare this dish.
| Prep Time: | 45 mins |
| Cook Time: | 20 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 3 ½ cups self-rising flour
- ⅓ cup white sugar
- 1 tablespoon ground cinnamon
- 1 ¼ cups chilled butter, cut into pieces
- 1 egg
- 3 ½ cups whipped cream
- ¼ cup milk
- 1 tablespoon vanilla extract, or to taste
- 2 tablespoons white sugar
- 1 quart fresh strawberries, sliced
- 3 tablespoons white sugar
- 2 cups whipped cream, or as desired
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Sift the self-rising flour, 1/3 cup of sugar, and cinnamon in a large mixing bowl. Mix in the cold butter pieces, and chop the butter into the flour mixture with a pastry cutter until the mixture looks like crumbs. In a separate bowl, whisk the egg and whipped cream together, and pour into the bowl containing the flour mixture; add milk and vanilla extract. Stir to make a dough.
- Turn the dough out onto a floured surface and knead until smooth, about 1 minute. Spread the dough onto the prepared baking sheet. Sprinkle with 2 tablespoons of sugar.
- Bake in the preheated oven until golden brown, about 20 minutes; allow the cake to cool completely. With a heart-shaped cookie cutter, cut out 16 hearts from the cake. It helps to wiggle the cutter slightly while cutting. Remove cut-outs carefully to avoid breaking.
- Mix strawberries with 3 tablespoons of sugar in a bowl; place a shortcake heart on a plate, and top with sweetened strawberries, then spoon about 2 tablespoons of whipped cream on the berries. Top with another heart-shaped shortcake and serve.
Nutrition Facts
| Calories | 838 kcal |
| Carbohydrate | 66 g |
| Cholesterol | 213 mg |
| Dietary Fiber | 4 g |
| Protein | 9 g |
| Saturated Fat | 38 g |
| Sodium | 943 mg |
| Sugars | 21 g |
| Fat | 61 g |
| Unsaturated Fat | 0 g |
Reviews
Following the recipe, the dough is very sticky. I worked with what I had – I lined the bottom of muffin pans with parchment paper, baked at 300 for 25 minutes and as soon as they came out of the oven I made an indent in each one, forming a sort of cup. They did not stick to the pan at all, and they are delicious.
I did not care for this recipe.
There’s nothing quite like good old-fashioned strawberry shortcake! I must admit though I did have to play with this recipe a bit to make it work for me. I doubled the sugar as I like a sweeter shortcake and I reduced the cinnamon to 1 tsp. I added a little more egg and cut back on the butter. Since I wasn’t sure how “whipped cream” would turn out so I used buttermilk instead and enough to get the dough workable. I let wrapped the dough in plastic wrap and let it chill for a half hour. I then rolled it out onto a well floured surface and cut it with heart shaped cookie cutters before putting it into the oven. I also did an egg wash and topped the heart-shaped shortcakes with a bit of turbinado sugar for a little extra crunch. They baked up beautifully and tasted great with the strawberries and whipped cream. A wonderful summertime treat and a great way to use fresh strawberries!