Strawberry Shortcakes
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Strawberry Shortcakes
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This strawberry shortcake is the perfect summertime dessert. Full of sweet strawberries, homemade biscuits and topped with whipped cream.
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Ingredients
For strawberries:
- 4 pints strawberries hulled and halved
- 1 tablespoon fresh lemon juice
- 1 tablespoon granulated sugar
For shortcakes:
- 2 cups self-rising flour
- 3 tablespoons granulated sugar
- 1/4 teaspoon kosher salt
- 1/2 cup unsalted butter very cold and cut into small pieces
- 3/4 cup whole milk
- 2 tablespoons heavy whipping cream
- 2 tablespoons coarse sugar
For whipped cream:
- 2 cups heavy whipping cream
- 1 tablespoon granulated sugar
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Instructions
For the Strawberries:
- Add strawberries, lemon juice, and granulated sugar to a large mixing bowl. Stir to combine.
- Cover and rest in the refrigerator for at least 2 hours until the berries are juicy. You can do this up to 12 hours in advance.
For the shortcakes:
- Preheat the oven to 400 degrees F and line a baking sheet pan with parchment paper or a silicone bakign mat.
- Whiks together the self-rising flour, sugar and kosher salt to a medium-sized mixing bowl.
- Add in the cold cubed butter, and using a pastry blender or your fingers, rub it into the dry ingredients until the mixture resembles a coarse meal.
- Stir in the milk until a very soft dough is formed. Do not overwork.
- Drop the dough in 6 equal portions onto the prepared baking sheet. Lightly pat the dough into 3 inch discs.
- Lightly brush the tops with the heavy whipping cream and sprinkle the tops with coarse sugar.
- Bake the shortcakes in the center of the oven for 15 to 20 minutes or until golden brown. Cool on a wire rack.
For whipped cream:
- Add heavy whipping cream and granulated sugar to the bowl of stand mixer. Mix together on high until stiff peaks form. Make the whipped cream right before serving.
For serving:
- Slice off the top third of each shortcake and place the bottoms on six dessert plates and top with 1/3 cup of the prepared berries and juice, plus a spoonful of whipped cream. Cover with the top. Spoon over more berries and juice, then dollop with whipped cream. Garnish each with a whole berry and drizzle with any remaining juice.
Nutrition Information
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Serving
1shortcake
Calories
747kcal
(37%)
Carbohydrates
72g
(24%)
Protein
11g
(22%)
Fat
48g
(74%)
Saturated Fat
30g
(150%)
Polyunsaturated Fat
3g
Monounsaturated Fat
12g
Trans Fat
1g
Cholesterol
140mg
(47%)
Sodium
138mg
(6%)
Potassium
659mg
(19%)
Fiber
7g
(28%)
Sugar
34g
(68%)
Vitamin A
1.801IU
(0%)
Vitamin C
187mg
(208%)
Calcium
155mg
(16%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 747 kcal
% Daily Value*
| Serving | 1shortcake | |
| Calories | 747kcal | 37% |
| Carbohydrates | 72g | 24% |
| Protein | 11g | 22% |
| Fat | 48g | 74% |
| Saturated Fat | 30g | 150% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 140mg | 47% |
| Sodium | 138mg | 6% |
| Potassium | 659mg | 14% |
| Fiber | 7g | 28% |
| Sugar | 34g | 68% |
| Vitamin A | 1.801IU | 0% |
| Vitamin C | 187mg | 208% |
| Calcium | 155mg | 16% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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