Portable Strawberry Shortcakes – a delicious recipe with strawberries, lemon juice, sugar, flour, baking powder, coarse salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 375 degrees F. Line baking sheets with parchment paper.
2
Combine strawberries with lemon juice and 2 tablespoons of sugar.
3
Set aside.
4
Whisk together flour, baking powder, salt and remaining 7 tablespoons of sugar in a large bowl.
5
Cut in butter with a pastry cutter or rub in with your fingers untill mixture resembles coarse crumbs.
6
Stir in cream until dough starts to come together, then stir in strawberry mixture.
7
Using a 1-1/2 inch ice cream scoop or a tablespoon, drop dough onto prepared baking sheets, spacing evenly apart.
8
Sprinkle with sanding sugar (coarse sugar) and bake in preheated oven until golden brown, 24-25 minutes.
9
Transfer to a wire rack and let cool.
10
Cookies are best if eaten immediately but can be stored in an airtight container at room temperature for up to 1 day.
668
kcal
Calories
32
g
Fat
89
g
Carbs
8
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 9 ingredients. The key ingredients include: 12 ounces strawberries, hulled and cut into 1/4-inch dice (2 cups), 1 teaspoon fresh lemon juice, 9 tablespoons granulated sugar, 2 cups flour, and more.
Yes, Portable Strawberry Shortcakes 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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