Strawberry Shortcakes Recipe

Name: Strawberry Shortcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pints strawberries, lightly rinsed, hulled and halved; 1 tablespoon fresh lemon juice; 1 tablespoon sugar; 2 cups heavy (whipping) cream; 1 tablespoon sugar; 6 shortcakes (see recipe below), for serving; 6 whole strawberries, for garnish; 2 cups self-rising flour; 2 1/2 tablespoon sugar; 1/8 teaspoon salt; 1/2 cup (1 stick) cold, unsalted butter, cut into small pieces; 3/4 cup milk; 2 tablespoon heavy (whipping) cream

Servings: persons

4 pints strawberries, lightly rinsed, hulled and halved
1 tablespoon fresh lemon juice
1 tablespoon sugar
2 cups heavy (whipping) cream
1 tablespoon sugar
6 shortcakes (see recipe below), for serving
6 whole strawberries, for garnish
2 cups self-rising flour
2 1/2 tablespoon sugar
1/8 teaspoon salt
1/2 cup (1 stick) cold, unsalted butter, cut into small pieces
3/4 cup milk
2 tablespoon heavy (whipping) cream

1
1. Preheat the oven to 400u00b0F. Grease a baking sheet.
2
2. Combine the flour, sugar and salt in a bowl.
3
3. Add the butter. Using a pastry blender or your fingers, rub it into the dry ingredients until mixture resembles a coarse meal. Stir in the milk until a very soft dough is formed. Do not overwork.
4
4. Drop the dough in 6 equal portions onto the prepared baking sheet. Lightly pat the dough into rounds-3 to 3 1/2 inches in diameter-and lightly brush the tops with the cream.
5
5. Bake the shortcakes in the center of the oven for 15 to 20 minutes or until golden brown. Cool on a wire rack.
6
1. Place strawberries in a bowl. Sprinkle with lemon juice and sugar, then gently toss with a rubber spatula. Let rest for 1 1/2 to 2 hours for juices to develop.
7
2. Just before serving, whip cream with 1 Tbsp sugar until it holds soft peaks.
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3. To serve, slice off the top third of each shortcake. Place the bottoms on 6 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.

1033

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 13 ingredients. The key ingredients include: 4 pints strawberries, lightly rinsed, hulled and halved, 1 tablespoon fresh lemon juice, 1 tablespoon sugar, 2 cups heavy (whipping) cream, and more.

Yes, 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.

Strawberry Shortcakes

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