Homemade Strawberry Shortcake – a delicious recipe with strawberries, sugar, heavy whipping cream, flour, baking powder, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Rinse and quarter the strawberries. Using a potato masher or other tool, partially crush the strawberries. Put them in a bowl with the sugar. Set in fridge.
2
strawberryshortcake4Preheat the oven to 450 degrees F. Whisk together flour, baking powder and salt. Add 1 1/2 cups heavy whipping cream. Mix with a rubber spatula, wooden spoon or fork until most of the dry ingredients are moistened. Knead until smooth. Divide the dough into eight parts. Shape into 3-inch rounds that are about 3/4-inch thick. Place on a baking sheet with a sheet of parchment paper. Bake for 12 minutes or until slightly browned. Remove from oven and let cool for 15-20 minutes.
3
Whip the 1 1/4 cups heavy whipping cream until soft peaks form.
4
To assemble, cut the biscuits in half so there's a top and bottom. Spoon generous spoonfuls of the strawberry mixture onto the bottom half of the biscuit. Top with a large dollop of whipped cream. Top with the other half biscuit.
883
kcal
Calories
60
g
Fat
77
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 cups strawberries, 1/4 cup sugar, 1 1/2 cups heavy whipping cream, 2 cups all purpose flour, and more.
Yes, Homemade Strawberry Shortcake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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