It tastes great, this strawberry shortcake. It was delicious and I made it.
| Prep Time: | 30 mins |
| Cook Time: | 15 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 4 cups fresh strawberries, hulled and cut into 1/4-inch thick slices
- ½ cup white sugar, divided
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup cold unsalted butter
- ⅔ cup milk
- 1 cup heavy cream
- ¼ cup confectioners’ sugar
Instructions
- Place strawberries in a bowl and stir in 1/4 cup sugar. Refrigerate until sugar has dissolved, about 30 minutes.
- Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
- Place flour, remaining sugar, baking powder, and salt in a large bowl. Cut butter into 8 pieces and add to the bowl. Cut into the flour mixture with a pastry cutter or 2 knives until finely crumbled. Add milk and stir until dough just comes together.
- Place dough on a lightly floured surface and turn to coat with flour. Fold dough in half, press down, and push forward with the heel of your hand. Turn 90 degrees. Repeat 12 times. Roll dough out to 1/2- to 3/4-inch thickness and cut into 4-inch circles with a ring cutter or cookie cutter. Place shortcakes on an ungreased baking sheet.
- Bake in the preheated oven until golden brown, 12 to 15 minutes. Remove from the oven and let cool slightly.
- Meanwhile, pour heavy cream into a large bowl and beat with an electric mixer until it has increased in volume but is still soft. Add confectioners’ sugar and mix until combined.
- Top each shortcake with whipped cream and spoon strawberries on top.
Nutrition Facts
| Calories | 557 kcal |
| Carbohydrate | 65 g |
| Cholesterol | 97 mg |
| Dietary Fiber | 3 g |
| Protein | 7 g |
| Saturated Fat | 19 g |
| Sodium | 468 mg |
| Sugars | 28 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |
Reviews
Loving all the recipes.
It is so easy and delicious. I even used Whole Earth Monk fruit sugar substitute and it tastes great!