Strawberry Shortcake
Ingredients
The strawberries
-
1
pound
fresh strawberries, hulled and sliced
-
⅓
cup
granulated sugar
-
¼
cup
sliced basil (optional)
The biscuits
-
3
cups
all-purpose flour
-
2
teaspoons
lemon zest
-
3
tablespoons
granulated sugar
-
1½
tablespoons
baking powder
-
1
teaspoon
salt
-
¾
cup
cold, unsalted butter, cut into small pieces
-
1½
cups
heavy cream
-
1½
teaspoons
vanilla extract
The cream
-
2
cups
heavy cream
-
⅔
cup
powdered sugar
-
seeds of 1
vanilla bean
Instructions
- Mix strawberries with sugar and refrigerate for at least 2 hours.
- In a food processor, combine flour, lemon zest, sugar, baking powder, and salt, then pulse.
- Add butter and pulse until pea-sized chunks form.
- Add cream and vanilla, process until a dough forms.
- Divide dough into 9 portions and shape into biscuits, chill for 20 minutes.
- Preheat oven to 400°F and bake biscuits until golden brown, about 25 minutes.
- Whip cream, powdered sugar, and vanilla bean seeds until medium stiff peaks form.
- Assemble by slicing biscuits, adding strawberries, and topping with whipped cream.
Nutrition Facts (estimated)
Servings
9
Calories
250
Total fat
18g
Total carbohydrates
22g
Total protein
3g
Sodium
200mg
Cholesterol
50mg
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