Homemade strawberry shortcake

Homemade strawberry shortcake

Homemade strawberry shortcake

By Foodista.com – The Cooking Encyclopedia Everyone Can Edit
1 hour

Grocery List via Instacart Instacart
Details
  • Servings:   8
  • Calories:   440
  • Protein:   7g
  •  
  • Fiber:   3g
  • Sugar:   13g
  • Carb Total:   36g
  •  
  • Saturated:   19g
  • Fat Total:   31g
  •  
  • Vegetarian:   True
  • Weight Watchers:   18 Points
  • Show More
Cuisine
  • dessert
Comments
Ingredients
  • 2 1/2 teaspoons baking powder (use 2 if at high altitude)
  • 2 cups all-purpose flour
  • 1 1/4 cups heavy whipping cream
  • 1 1/2 cups heavy whipping cream
  • 1/2 to 2/3 teaspoon salt (use one teaspoon if at high altitude)
  • 4 cups strawberries
  • 1/4 cup sugar
Instructions

Rinse and quarter the strawberries. Using a potato masher or other tool, partially crush the strawberries.

Put them in a bowl with the sugar. Set in fridge.Preheat the oven to 450 degrees F.

Whisk together flour, baking powder and salt.

Add 1 1/2 cups heavy whipping cream.

Mix with a rubber spatula, wooden spoon or fork until most of the dry ingredients are moistened. Knead until smooth. Divide the dough into eight parts. Shape into 3-inch rounds that are about 3/4-inch thick.

Place on a baking sheet with a sheet of parchment paper.

Bake for 12 minutes or until slightly browned.

Remove from oven and let cool for 15-20 minutes.Whip the 1 1/4 cups heavy whipping cream until soft peaks form.To assemble, cut the biscuits in half so theres a top and bottom. Spoon generous spoonfuls of the strawberry mixture onto the bottom half of the biscuit. Top with a large dollop of whipped cream. Top with the other half biscuit.

View original preparation instructions

AI Coach 
Personal Notes 
Organization Tags 

Tags easily organize your Recipe Library

Comments