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Strawberry Shortcake

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Strawberry Shortcake

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Strawberry Shortcake Recipe Strawberry Shortcake Recipe

Here it is, everyone’s summertime favorite: fresh, sweet strawberries atop a flaky, buttery biscuit — topped with whipped cream, of course!

At a glance

Prep
Bake
Total
Yield
9 biscuits

Nutrition information

Ingredients

Berries

  • 2 quarts hulled strawberries
  • 1/2 cup sugar
  • 2 teaspoons fresh lemon juice

Biscuits

  • 3 1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 cup dried buttermilk powder*
  • 3 tablespoons sugar
  • 1/2 cup (8 tablespoons) butter, or 1/2 cup shortening
  • 2 teaspoons vanilla extract
  • 1 large egg
  • 1 cup milk*
  • 2 teaspoons milk, optional; for topping
  • 2 teaspoons sugar, optional; for topping
  • *Or substitute 1 cup buttermilk for the buttermilk powder and milk

Topping

  • 1 cup whipping cream

Berries

  • 47 ounces hulled strawberries
  • 3 1/2 ounces sugar
  • 2 teaspoons fresh lemon juice

Biscuits

  • 14 3/4 ounces King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon salt
  • 3/8 ounce baking powder
  • 1/2 teaspoon baking soda
  • 1 3/4 ounces dried buttermilk powder*
  • 1 1/4 ounces sugar
  • 4 ounces butter or 3 1/4 ounces shortening
  • 2 teaspoons vanilla extract
  • 1 large egg
  • 8 ounces milk*
  • 2 teaspoons milk, optional; for topping
  • 2 teaspoons sugar, optional; for topping
  • *Or substitute 1 cup buttermilk for the buttermilk powder and milk

Topping

  • 8 ounces whipping cream

Berries

  • 1336g hulled strawberries
  • 99g sugar
  • 2 teaspoons fresh lemon juice

Biscuits

  • 418g King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon salt
  • 11g baking powder
  • 1/2 teaspoon baking soda
  • 50g dried buttermilk powder*
  • 35g sugar
  • 113g butter or 92g shortening
  • 2 teaspoons vanilla extract
  • 1 large egg
  • 227g milk*
  • 2 teaspoons milk, optional; for topping
  • 2 teaspoons sugar, optional; for topping
  • *Or substitute 1 cup buttermilk for the buttermilk powder and milk

Topping

  • 227g whipping cream

Instructions

  1. To prepare the fruit: Mash 2 cups of the strawberries. Slice the remaining strawberries, and mix all of the berries with the sugar and lemon juice. Let rest 1 hour.
  2. Preheat the oven to 425°F. Lightly grease a baking sheet, or line it with parchment.
  3. To make the biscuits: Whisk together the dry ingredients, and work in the cold butter or shortening until the mixture is crumbly.
  4. Whisk the vanilla and egg with the milk, then add all at once to the dry ingredients and stir until the liquid is absorbed.
  5. Turn the dough out onto a lightly floured surface and knead four or five times, just until it holds together. Pat the dough out until it’s about 1/2″ to 3/4″ thick, and cut it into 2 1/2″ to 3″ circles.
  6. Place the biscuits on the prepared baking sheet, brush the tops with milk for a shiny surface, and sprinkle with sugar if desired.
  7. Bake for 10 to 12 minutes, until the tops are golden brown. Remove them from the oven and cool for 15 minutes before serving.
  8. To assemble the shortcakes: Whip the cream until soft peaks form.
  9. Just before serving, split open the biscuits, spoon half the berries and whipped cream on the bottom half, top with remaining biscuit halves, and spoon on the remaining berries and cream.

Nutrition Information

  • Serving Size265g
  • Servings Per Batch9
Amount Per Serving:
  • Calories400
  • Calories from Fat110
  • Total Fat12g
  • Saturated Fat7g
  • Trans Fat0g
  • Cholesterol55mg
  • Sodium510mg
  • Total Carbohydrate67g
  • Dietary Fiber4g
  • Sugars27g
  • Protein10g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

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