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Strawberry Shortcakes with sweet biscuits
Strawberry Shortcake with Sweet Biscuits
a classic and customizable summertime fresh fruit dessert
.
Course
Dessert
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
15
minutes
minutes
cooling time
5
minutes
minutes
Servings
9
people
Calories
524
kcal
Ingredients
Sweet Biscuits
2
cups
all purpose flour
½
cup
sugar
1
tablespoon
baking powder
1
teaspoon
salt
8
tablespoons
unsalted butter
(1 stick) cold, cut into cubes
1
cup
heavy cream
Berry Filling
2
cups
strawberries
1
tablespoon
lemon juice
½
teaspoon
lemon zest
Whipped Cream
2
cups
heavy cream
(1 pint)
1
tablespoon
sugar
Instructions
Preheat oven to 450 degrees Fahrenheit.
In a large bowl, whisk together the flour, baking powder, sugar and salt.
Rub cut butter into mixture with your fingertips until it resembles dry sand.
Gently stir the heavy cream into the flour mixture to make a loose dough.
Lightly dust a clean work surface with flour and turn the dough out onto it.
Pat the dough into a ½" thick rectangle.
Fold the dough in thirds.
Pat into a ½" thick rectangle and again fold in thirds.
Pat the dough into a ¾" thick rectangle, cut into shortcakes and transfer to baking sheet.
Press together the scraps of dough and cut into more cakes.
Bake until lightly browned, about 13 minutes.
Cool on a rack for 5 minutes before serving.
Meanwhile, prepare the filling by gently stirring berries with sugar and lemon juice.
Whip the chilled heavy cream and sugar together until lightly fluffy. Do not overbeat.
Assemble shortcakes with cake, berries and whipped cream.
Store leftover shortcakes at room temperature and refrigerate filling and whipped cream.
Video
Nutrition
Calories:
524
kcal
|
Carbohydrates:
39
g
|
Protein:
5
g
|
Fat:
40
g
|
Saturated Fat:
25
g
|
Trans Fat:
1
g
|
Cholesterol:
135
mg
|
Sodium:
292
mg
|
Potassium:
278
mg
|
Fiber:
1
g
|
Sugar:
14
g
|
Vitamin A:
1481
IU
|
Vitamin C:
20
mg
|
Calcium:
122
mg
|
Iron:
2
mg