Strawberry Shortcakes

Strawberry Shortcakes

Divinity

"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
Serving size has been adjusted!
Original recipe yields 6 servings

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

See full nutrition

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.

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Reviews

Read all reviews 10
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Ummm if you want a more cake like biscuit use a more cake like biscuit recipe do not take stars off because you wanted a different recipe .

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...

Delicious & easy!!

The best. I've tried so many recipes for shortcakes, this is simply the best. Had an abundance of strawberries this year and have made this recipe several times already. Just put the dry ingred...

Came out great. Did not look as crumbly as I thought it would when I added the butter, but I don't think it mattered, tasted delicious. I like that they weren't real sweet, because once the berr...

This is an awesome recipe for strawberry shortcake! In my family, the shortcake is always a biscuit type, and nothing but real whipped cream will do. My only other comment has to do with the di...

I have made this at least a half dozen times & got RAVES every time. It's just baking powder biscuits made with real butter & cream but what a taste difference from regular biscuits. Many in t...

This was the best strawberry shortcake I have ever made. everyone loved it. Thanks for a great recipe!

I don't know if it was the weather or my oven, but my shortcakes didn't rise very well however they taste fantastic!! I also added blueberries along with the strawberries and fresh whipped cream...

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