211min 4 ppl
Strawberry Shortcake
42 minutes
4 people
Medium31–60 min or 7–12 steps
42 min · 7 steps
Medium: 31–60 min or 7–12 steps
360 kcalper person
Protein 5g
Carbs 42g
Fats 19g
About this dish
Warm, buttery biscuits split and piled with macerated strawberries and softly whipped cream - a simple, celebrated American summer dessert.
Allergy Info
Dairy, Gluten
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Strawberrieshulled and sliced500 g
Dairy & Eggs
- Unsalted buttercold and cubed115 g
- Whole milk180 ml
- Whipped cream300 ml
Dried Goods
- Plain flour300 g
- Baking powder4 tsp
- Granulated sugardivided between the biscuits and the strawberries120 g
Spices & Seasonings
- Salt0.5 tsp
Utensils
- Mixing bowl
- Rolling pin
- Baking tray
Method
1
Toss the sliced strawberries with half the granulated sugar and set aside to macerate while you make the biscuits.
Approx. 4 minutes
2
Whisk the flour, baking powder, remaining granulated sugar and salt together in a bowl.
Approx. 3 minutes
3
Rub the cold butter into the flour mixture until it resembles coarse breadcrumbs.
Approx. 5 minutes
4
Stir in the whole milk until just combined into a soft dough.
Approx. 3 minutes
5
Pat the dough out on a floured surface and cut into rounds, then place on a lined baking tray.
Approx. 6 minutes
6
Bake at 200°C until risen and golden.
Approx. 16 minutes
7
Split the cooled biscuits and fill with the macerated strawberries and their juices, then top with whipped cream.
Approx. 5 minutes
