Strawberry Shortcake
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5.0
3 reviews
Excellent
Strawberry Shortcake
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This made-from-scratch Strawberry Shortcake recipe features sweet buttermilk biscuits, fluffy whipped cream, and juicy strawberries.
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Ingredients
- 1 lb strawberries diced
- 1/2 tsp lemon juice freshly squeezed
- 1/2 tsp vanilla extract
- 2 tbsp sugar (25g)
Biscuits
- 2½ cup all purpose flour (300g)
- 1 tbsp baking powder (12g)
- ¼ cup sugar (50g)
- ½ tsp salt
- ½ cup unsalted butter cold (113g)
- 1 cup buttermilk (240ml)
- 1 tbsp unsalted butter melted
- 1 tsp coarse sugar
Homemade Whipped Cream
- 1 cup heavy cream (240ml)
- 2 tbsp powdered sugar (14g)
- ½ tsp vanilla extract
Instructions
- In a medium size bowl stir together the strawberries, lemon juice, vanilla, and sugar. Cover and store in the refrigerator.
Biscuits
- Preheat oven to 425°F. Cover a baking sheet with parchment paper or silicone baking mat and set aside.
- In a large mixing bowl combine the flour, baking powder, salt and sugar. Stir together.
- Cut the butter into small cubes, and add to the dry ingredients. Cut into the flour using a pastry blender or food processor. Should have the texture of coarse meal, no large chunks of butter left.
- Pour in the buttermilk and gently stir together. Will result in a shaggy dough.
- Sprinkle a small amount of flour onto a clean work surface. Lay the dough on the floured surface and genly press together. Sprinkle small amounts of flour as needed on the dough if sticky.
- Press dough together into a rectangular shape with the dough being 1/2 inch thick.
- Cut using a 2-3 inch biscuit cutter. Press together remaining dough and cut additional biscuits until all dough has been cut.
- Place the cut biscuits on the baking sheet close together, not quite touching. This helps the biscuits to rise.
- Brush the tops of the biscuits with melted butter and sprinkle with coarse sugar.
- Bake for 15-17 minutes until tops are golden and biscuits are baked through. Remove to wire rack and let the biscuits cool for 10 minutes before layering and serving.
Homemade Whipped Cream
- Pour the heavy cream into a large mixing bowl. Add in the powdered sugar and vanilla extract.
- Mix together on medium speed until cream is thickened and soft peaks form.
- Serve by slicing biscuits in half and layering with whipped cream and berries. Top with additional whipped cream and berries as desired.
Equipments used:
Notes
- Storage Information:
- Biscuit recipe will make 9-10 biscuits depending on the size of biscuit cutter used.
- Can use more or less sugar in the berries and whipped cream to get desired sweetness.
- Biscuits: make and store in a sealed container for 3-5 days.
- Strawberries: mix and store in a sealed container in the refrigerator the day you want to serve. They get mushy if left overnight. It's best to use them within 12 hours of mixing.
- Homemade whipped cream: store in a sealed container in the refrigerator. This whipped cream will keep 3-4 days. Whisk it or use the mixer again to help stiffen it back up before serving.
Nutrition Information
Show Details
Calories
355kcal
(18%)
Carbohydrates
39g
(13%)
Protein
5g
(10%)
Fat
20g
(31%)
Saturated Fat
13g
(65%)
Cholesterol
63mg
(21%)
Sodium
280mg
(12%)
Potassium
153mg
(4%)
Fiber
2g
(8%)
Sugar
13g
(26%)
Vitamin A
714IU
(14%)
Vitamin C
27mg
(30%)
Calcium
128mg
(13%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 355kcal | 18% |
| Carbohydrates | 39g | 13% |
| Protein | 5g | 10% |
| Fat | 20g | 31% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 63mg | 21% |
| Sodium | 280mg | 12% |
| Potassium | 153mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
| Vitamin A | 714IU | 14% |
| Vitamin C | 27mg | 30% |
| Calcium | 128mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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