Strawberry Shortcake Recipe

Name: Strawberry Shortcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE FILLING:; 2 pints Ripe Strawberries, Rinsed, Hulled, And Sliced; 3 Tablespoons Sugar; FOR THE WHIPPED CREAM:; 1 cup Heavy Cream, Whipped With Below Amount Of Sugar; 2 Tablespoons Sugar; FOR THE CREAM BISCUITS:; 2 cups All-purpose Flour; 1/4 cups Plus 2 Teaspoons Sugar; 1 Tablespoon Baking Powder; 1/2 teaspoons Salt; 1 cup Heavy Cream

Servings: persons

FOR THE FILLING:
2 pints Ripe Strawberries, Rinsed, Hulled, And Sliced
3 Tablespoons Sugar
FOR THE WHIPPED CREAM:
1 cup Heavy Cream, Whipped With Below Amount Of Sugar
2 Tablespoons Sugar
FOR THE CREAM BISCUITS:
2 cups All-purpose Flour
1/4 cups Plus 2 Teaspoons Sugar
1 Tablespoon Baking Powder
1/2 teaspoons Salt
1 cup Heavy Cream

1
For the filling:
2
Put 1 cup of the strawberries into a bowl and sprinkle with sugar mashing lightly. Stir in the remaining berries and let them stand for 1 hour at room temperature. In a mixing bowl using an electric mixer, whip the cream with the sugar until it thickens to your liking. Refrigerate until serving.
3
For the biscuits:
4
Heat oven to 400u00b0F. Have a cookie sheet standing by.
5
Mix flour, 1/4 cup sugar, baking powder and salt in a large bowl. Gradually add cream, tossing with a fork until clumps form. Press clumps into a smooth ball. Shape dough into a 6 inch log. Cut the log into biscuit sized slices and place on an un-greased cookie sheet. Sprinkle with remaining 2 teaspoons sugar and bake for 15 minutes or until tops and bottoms are light golden brown. Remove from oven.
6
Remove shortcakes to a wire rack and cover with a kitchen towel. Cool at least 10 minutes.
7
To serve, horizontally slice biscuits in half with a serrated knife. Put bottom halves on plates and spoon about 1/4 cup berries and juice and 1/4 cup whipped cream over each. Replace tops. Spoon on remaining berries and cream.

769

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: FOR THE FILLING:, 2 pints Ripe Strawberries, Rinsed, Hulled, And Sliced, 3 Tablespoons Sugar, FOR THE WHIPPED CREAM:, and more.

Yes, 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.

Strawberry Shortcake

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