Strawberry Shortcake
User Reviews
4.8
15 reviews
Excellent
Strawberry Shortcake
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Indulge in this classic Strawberry Shortcake, a dessert that brings together tender, flaky biscuits, succulent, juicy strawberries, and velvety whipped cream. It's a timeless symphony of textures and flavors, sure to delight your taste buds and transport you to a sweet summer's day with every bite.
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Ingredients
For Strawberry Topping
- 1 pound strawberries stemmed and chopped
- 3 tablespoons sugar
- lemon zest from 1 lemon
- lemon juice from 1 lemon
For biscuits
- 3 cups all-purpose flour
- ⅓ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¾ cup butter unsalted, chilled and cut into small pieces
- 1 cup milk
For Whipped Topping
- 2¼ cups whipping cream
- 3 tablespoons powdered sugar (icing sugar)
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 425°F (218°C).
- In a medium sized bowl, mix strawberries with 3 tablespoons sugar lemon zest and lemon juice. Toss well and refrigerate for 30 minutes.
- In a large mixing bowl, whisk together the flour, ⅓ cup of sugar, baking powder, and salt.
- Add the chilled butter to the bowl and use a pastry cutter or your hands to mix the butter into the flour mixture until it resembles coarse crumbs.
- Add the milk and stir until a soft dough forms.
- On a lightly floured surface, roll the dough out to about ½ inch thickness. Cut out 10 rounds with a biscuit cutter.
- Place the rounds on a baking sheet lined with parchment paper and bake for 12-15 minutes, or until golden brown. Remove from the oven and allow them to cool.
- In a separate bowl, whip the whipping cream with powdered sugar and vanilla extract until stiff peaks form.
- To assemble the shortcakes, slice each biscuit in half horizontally. Place a spoonful of strawberries on the bottom half of each biscuit, followed by a dollop of whipped cream. Top with the other half of the biscuit and another spoonful of strawberries and whipped cream.
- Serve immediately and enjoy!
Notes
- Cold ingredients are key for the biscuit dough. This will result in flakier biscuits.
- Feel free to swap out strawberries with any berries of your choice for a different flavor profile.
- Biscuits can be made ahead and stored in an airtight container at room temperature for up to 2 days.
- Assemble the shortcakes right before serving to avoid the biscuits becoming soggy.
Nutrition Information
Show Details
Serving
1serving
Calories
346kcal
(17%)
Carbohydrates
32g
(11%)
Protein
4g
(8%)
Fat
23g
(35%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
0.4g
Cholesterol
66mg
(22%)
Sodium
97mg
(4%)
Potassium
213mg
(6%)
Fiber
1g
(4%)
Sugar
12g
(24%)
Vitamin A
828IU
(17%)
Vitamin C
18mg
(20%)
Calcium
89mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 346 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 346kcal | 17% |
| Carbohydrates | 32g | 11% |
| Protein | 4g | 8% |
| Fat | 23g | 35% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 66mg | 22% |
| Sodium | 97mg | 4% |
| Potassium | 213mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 828IU | 17% |
| Vitamin C | 18mg | 20% |
| Calcium | 89mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
15 reviews
Excellent
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