Strawberry Shortcake
Ingredients
Strawberries
-
2 ½
lbs
fresh strawberries, hulled
-
6
Tbsp
granulated sugar
Sweet Biscuits
-
3
cups
unbleached all-purpose flour
-
⅓
cup
granulated sugar
-
1
Tbsp
aluminum-free baking powder
-
½
tsp
baking soda
-
1
tsp
salt
-
½
cup
unsalted butter, cold, diced into small cubes
-
1
cup
buttermilk, cold
-
1
large
egg
-
1
tsp
vanilla extract
-
1
egg white
lightly beaten
Whipped Cream
-
1
cup
heavy cream
-
1 ½
Tbsp
granulated sugar
Instructions
- Slice strawberries and mash about ⅓ of them in a bowl, then mix in the remaining sliced strawberries and 6 Tbsp sugar; chill for at least 30 minutes.
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together flour, ⅓ cup sugar, baking powder, baking soda, and salt; cut in butter until the mixture resembles coarse crumbs.
- Make a well in the center and whisk together buttermilk, egg, and vanilla extract; pour into the well and fold until combined.
- Turn the mixture onto a floured surface and gently knead 4-5 times, then pat into an 8x8-inch square.
- Cut into rounds with a floured cutter and transfer to the baking sheet.
- Brush the tops with egg white and sprinkle with remaining sugar; bake for 10-12 minutes until golden brown.
- Whip heavy cream and 1 ½ Tbsp sugar until stiff peaks form.
- Assemble the shortcakes by splitting each biscuit, adding whipped cream and strawberries, and topping with the other half.
Nutrition Facts (estimated)
Servings
9
Calories
437
Total fat
20g
Total carbohydrates
58g
Total protein
7g
Sodium
383mg
Cholesterol
79mg
You might also like