Homemade Strawberry Shortcake
Ingredients
Strawberries and Whipped Cream
-
6–7
cups
quartered strawberries
-
¼
cup
granulated sugar
-
2
tablespoons
granulated sugar
-
1
teaspoon
pure vanilla extract
-
1
cup
heavy cream
Biscuits
-
2¾
cups
all-purpose flour
-
¼
cup
granulated sugar
-
4
teaspoons
aluminum free baking powder
-
½
teaspoon
baking soda
-
1
teaspoon
salt
-
¾
cup
unsalted butter, cold and cubed
-
1
cup
cold buttermilk
-
2
tablespoons
heavy cream or buttermilk
-
to taste
none
coarse sugar for sprinkling
Instructions
- Mix strawberries with ¼ cup of sugar and refrigerate to allow juices to release.
- Preheat the oven to 400°F (204°C).
- Combine flour, sugar, baking powder, baking soda, and salt in a bowl or food processor.
- Cut in the cold butter until coarse crumbs form.
- Add buttermilk and mix until just combined, being careful not to overwork the dough.
- Flatten the dough and fold it to create layers, then cut into circles.
- Arrange biscuits on a baking sheet, brush with cream, and sprinkle with coarse sugar.
- Bake for 18-22 minutes until golden brown, then cool for 10 minutes.
- Whip the cream with sugar and vanilla until soft peaks form.
- Assemble the shortcakes by layering biscuits with strawberries and whipped cream.
Nutrition Facts (estimated)
Servings
10-12
Calories
300
Total fat
15g
Total carbohydrates
40g
Total protein
4g
Sodium
200mg
Cholesterol
40mg
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