Individual Strawberry Shortcake
Ingredients
Shortcake
-
2
cups
all purpose flour
-
1
tablespoon
baking powder
-
½
teaspoon
salt
-
5
tablespoons
sugar
-
zest of one
lemon
-
12
tablespoons
unsalted butter, cold and cut into cubes
-
½
cup
heavy cream, cold
-
½
cup
Greek yogurt, plain or vanilla
-
1
teaspoon
vanilla extract
Whipped Cream and Berries
-
1
pint
strawberries, cleaned and sliced
-
2
tablespoons
sugar (optional)
-
1 ½
cups
heavy whipping cream
-
1
teaspoon
vanilla
-
2
tablespoons
superfine sugar or regular sugar
-
sprinkle of
confectioners sugar
Instructions
- Preheat the oven to 400°F and line a sheet pan with parchment paper.
- In a food processor, combine flour, baking powder, salt, sugar, and lemon zest, then pulse to blend.
- Add cold butter cubes and pulse until the mixture resembles coarse grains of sand.
- In a small bowl, mix Greek yogurt, heavy cream, and vanilla until combined.
- Add the yogurt mixture to the flour mixture and mix until just combined.
- Form the dough into a large circle about 1 ¼ inch thick and cut out circles using a glass or cutter.
- Brush the shortcakes with heavy cream before baking.
- Bake for 20-25 minutes until golden brown, then transfer to a wire rack to cool.
- Prepare the strawberries by washing and slicing them, then sprinkle with sugar and refrigerate.
- In a mixer, whip cold heavy cream with sugar and vanilla until fully whipped.
- Slice the cooled shortcakes in half, add whipped cream to the bottom half, and top with strawberries.
- Spread a small dollop of whipped cream on the top half and place it on the strawberries.
- Sprinkle with confectioners sugar and serve.
Nutrition Facts (estimated)
Servings
6
Calories
735
Total fat
53g
Total carbohydrates
60g
Total protein
8g
Sodium
237mg
Cholesterol
170mg
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