Strawberry Shortcakes with Mint and Whipped Cream

Name: Strawberry Shortcakes with Mint and Whipped Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 cups all purpose flour; 5 tablespoons sugar; 1 tablespoon baking powder; 1/4 teaspoon salt; 1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes; 1 cup plus 2 tablespoons chilled whipping cream; 1 tablespoon grated orange peel; 3 1-pint baskets strawberries, hulled, sliced; 1/2 cup plus 3 tablespoons sugar; 2 tablespoons thinly sliced fresh mint; 1/2 teaspoon grated orange peel; 1 cup chilled whipping cream; 1 teaspoon vanilla extract

Servings: persons

1 3/4 cups all purpose flour
5 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes
1 cup plus 2 tablespoons chilled whipping cream
1 tablespoon grated orange peel
3 1-pint baskets strawberries, hulled, sliced
1/2 cup plus 3 tablespoons sugar
2 tablespoons thinly sliced fresh mint
1/2 teaspoon grated orange peel
1 cup chilled whipping cream
1 teaspoon vanilla extract

1
Preheat oven to 375F.
2
Line baking sheet with parchment paper.
3
Blend flour, 4 tablespoons sugar, baking powder, and salt in processor 5 seconds.
4
Add butter.
5
Using on/off turns, process until mixture resembles coarse meal.
6
Add 1 cup cream and orange peel.
7
Process just until moist clumps form.
8
Gather dough into ball; gently knead 5 turns.
9
Roll out dough on floured surface to 3/4-inch-thick round.
10
Using 3-inch-diameter cutter, cut out 3 rounds.
11
Gather dough and reroll as needed to make 3 more 3-inch rounds.
12
Arrange rounds on prepared sheet.
13
Brush with 2 tablespoons cream; sprinkle with 1 tablespoon sugar.
14
Bake biscuits until pale golden and tester inserted into center comes out clean, about 20 minutes.
15
Cool 15 minutes.
16
(Can be made 2 hours ahead.)
17
Combine berries, 1/2 cup sugar, mint, and orange peel in medium bowl; stir to blend.
18
Let stand at least 30 minutes and up to 2 hours, stirring occasionally.
19
Combine cream, vanilla, and remaining 3 tablespoons sugar in large bowl.
20
Whisk until soft peaks form.
21
Cut biscuits horizontally in half.
22
Place 1 biscuit bottom in each of 6 bowls.
23
Top each with berries, then sweetened whipped cream and biscuit top.

906

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 3/4 cups all purpose flour, 5 tablespoons sugar, 1 tablespoon baking powder, 1/4 teaspoon salt, and more.

Yes, Strawberry Shortcakes with Mint and Whipped Cream 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.

That's it — enjoy your meal!