Strawberry Shortcakes

Strawberry Shortcakes

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"This culinary deviation from the traditional angel food cake version is a refreshing spring and summertime dessert."
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Ingredients

1 h 35 m servings 643 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 643 kcal
  • 32%
  • Fat:
  • 41.7 g
  • 64%
  • Carbs:
  • 62.9g
  • 20%
  • Protein:
  • 6.9 g
  • 14%
  • Cholesterol:
  • 139 mg
  • 46%
  • Sodium:
  • 349 mg
  • 14%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Toss strawberries with 1/2 cup confectioners' sugar in a bowl; set aside at room temperature for 1 hour for juice to form.
  3. Whisk flour, white sugar, baking powder, and sea salt in a bowl. Cut unsalted butter into flour mixture with a pastry cutter until mixture resembles coarse crumbs. Pour 1 cup cream into flour mixture, starting with 1/2 cup and adding a tablespoon or two at a time as needed. Stir to make a soft dough. Add more cream as needed. Place dough into a floured bowl and knead a few times with the heel of your hand.
  4. Roll dough out 1/2 inch thick on a floured surface; cut dough into 6 3-inch rounds using a biscuit cutter. Place onto ungreased baking sheet.
  5. Bake until tops are golden brown, 10 to 12 minutes. Cool on wire racks.
  6. Whip remaining 1 cup cream in a metal or glass bowl, using an electric mixer, until cream forms soft peaks when beaters are lifted directly up out of cream; gently fold in 2 tablespoons of confectioners' sugar and vanilla extract. Cover and refrigerate cream until ready to serve.
  7. To serve, split each shortcake round horizontally, using a serrated knife, and place bottoms of shortcakes onto serving plates. Spoon about 1/2 cup of strawberries and juice onto shortcake half; top with 1/4 cup of whipped cream. Place shortcake tops onto desserts; dust each dessert with about 1 teaspoon confectioners' sugar and a sprig of mint.

Reviews

2

Happy to be the first one to rate this recipe! Was making a dessert for a diabetic friend and substituted 1 tblsp of Stevia for sugar in cake mix and 1/4 cup of stevia for strawberries (otherwi...

This recipe makes really good biscuits but I wanted something more cakey. I wish the description mentioned that or the picture was better at portraying it. I gave it a 4 because it you are looki...