Strawberry Shortcakes – a delicious recipe with flour, sugar, baking powder, butter, buttermilk, strawberries. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat your oven to 425.
2
Put paper cupcake molds into your cupcake pan.
3
Mix together your flour, sugar, and powder well.
4
Add your soft butter.stir.add your buttermilk (or milk).
5
Pour into 6 paper cups.
6
Let them cook for 10 minutes, until a toothpick comes out clean.
7
Pull out half your berries, and chop them (these are the garnished ones).
8
The other half should be pureed in the blender with a drizzle of water.
9
Whip your whipping creme until it forms peaks.
10
Take your shortcake, remove the rapper, cut in half, add a dollop of creme.
11
Put on top, but some strawberries cut up around the shortcake, and drizzle some strawberry puree on and around your shortcake.
12
Bon appetite.
566
kcal
Calories
45
g
Fat
37
g
Carbs
5
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: 1 cup flour, 2 tablespoons sugar, 1 ½ teaspoons baking powder, 2 tablespoons soft butter, 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.
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