Strawberry Shortcakes
User Reviews
5
Strawberry Shortcakes
Description
The Strawberry Shortcakes recipe begins with a biscuit-style shortcake dough made from flour, sugar, baking powder, lemon zest, salt, and heavy cream, gently folded with chopped strawberries. These shortcakes are scooped onto a baking sheet, pressed slightly, sprinkled with sugar, and baked until lightly browned on the edges. Meanwhile, fresh sliced strawberries are mixed with sugar, vanilla, and lemon zest and refrigerated to release their juices, providing a bright and flavorful topping. The whipped cream is prepared with cold heavy cream, powdered sugar, and vanilla extract, offering a smooth and airy contrast.
The shortcakes are served split and layered with the macerated strawberry mixture and whipped cream. The result is a dessert with tender, slightly crumbly shortcakes with bursts of strawberry inside, paired with juicy, sweet strawberry topping and a creamy, lightly sweetened whipped cream. The lemon zest in both shortcakes and strawberry mixture adds a fresh citrus note.
This dessert works well as a seasonal treat emphasizing fresh strawberries. The components can be prepared ahead except for the whipped cream, which should be made just before serving.
Ingredients
For the shortcakes:
- 2 cups all-purpose flour
- 4 tablespoons granulated sugar
- 2 teaspoons lemon zest
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups heavy cream
- 1 cup strawberries chopped
- 4 teaspoons granulated sugar for topping
For the strawberries:
- 2 1/2 cups strawberry tops removed and sliced, fresh
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
Whipped cream:
- 1 1/2 cups heavy whipping cream cold
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
Make the shortcakes:
- Preheat the oven to 450F degrees. Line a baking sheet with parchment paper and set aside.
- First, in a large bowl, whisk together flour, 4 tablespoons of granulated sugar, baking powder, lemon zest, and salt.
- After that, add the heavy cream and stir just until combined.
- Now, add the chopped strawberries and using a rubber spatula, gently for them in.
- Next, using a large cookie scoop portion out the dough and drop it onto the prepared parchment-lined baking sheet, a few inches apart.
- Use the bottom of a glass to gently press the top to make a round biscuit shape. Sprinkle the top with some granulated sugar.
- Bake for 12 to 15 minutes or until lightly browned on the edges.
Make the strawberry mixture:
- In the meantime, add the sliced fresh strawberries, to a large bowl. Add, granulated sugar, vanilla extract, lemon zest, and stir to combine. Refrigerate the mixture for a few hours, or until the strawberries produce juice.
Whipped cream:
- In a large cold bowl, beat together the cold heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.
Assemble the strawberry shortcakes:
- When ready to serve, slice a shortcake/biscuit in half and top the bottom part with whipped cream and strawberries (from the strawberry mixture).
- Add the top part, add more whipped cream, and a strawberry on top. Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 9shortcakes
Amount Per Serving
Calories 201 kcal
% Daily Value*
| Calories | 201kcal | 10% |
| Carbohydrates | 40g | 13% |
| Protein | 5g | 10% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 7mg | 2% |
| Sodium | 163mg | 7% |
| Potassium | 391mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 18g | 36% |
| Vitamin A | 204IU | 4% |
| Vitamin C | 34mg | 38% |
| Calcium | 192mg | 19% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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