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Strawberry Shortcakes

Strawberry Shortcakes

Cost $15, save $10

Source: Recommended by CookPal

  • 120 Min
  • 6 Servings
  • $15

INGREDIENTS

  • Fruit

    • 🍓 2 pints fresh strawberries, hulled and thickly sliced
    • 6 sprigs fresh mint for garnish

  • Sugar

    • 🧂 ½ cup confectioners' sugar
    • 🧂 2 tablespoons confectioners' sugar
    • 🧂 2 tablespoons confectioners' sugar for dusting, or to taste
    • 🧂 2 tablespoons white sugar

  • Dry Ingredients

    • 🧂 2 cups all-purpose flour
    • 🧂 1 tablespoon baking powder
    • 🧂 ½ teaspoon sea salt

  • Butter

    • 🧈 6 tablespoons chilled unsalted butter, cut into cubes

  • Dairy

    • 🥛 2 cups heavy whipping cream, or as needed - divided
    • 1 teaspoon vanilla extract

STEPS

1

Preheat the oven to 425 degrees F (220 degrees C).

2

Toss together strawberries with 1/2 cup confectioners' sugar in a medium bowl until evenly coated. Let sit at room temperature until juices form, about 1 hour.

3

Whisk together flour, white sugar, baking powder, and sea salt in a large bowl until well blended. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse crumbs. Pour in 1 cup cream, starting with 1/2 cup and adding 1 to 2 tablespoons at a time as needed. Stir to make a soft dough, adding 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 six 3-inch rounds using a biscuit cutter. Place onto an ungreased baking sheet.

5

Bake in the preheated oven until tops are golden brown, 10 to 12 minutes. Cool shortcakes on a wire rack.

6

Beat together remaining 1 cup cream in a metal or glass bowl with an electric mixer until soft peaks form. Fold in 2 tablespoons confectioners' sugar and vanilla until incorporated. Cover and refrigerate whipped cream until ready to serve.

7

To serve, split each shortcake round horizontally with a serrated knife and place the bottoms of shortcakes onto serving plates. Spoon about 1/2 cup strawberries and juice onto shortcake half; top with 1/4 cup whipped cream. Cover with shortcake tops; dust each dessert with about 1 teaspoon confectioners' sugar and a sprig of mint.

NUTRIENTS

Per 1 serving

🔥

643

Calories

  • 7
    Protein
  • 63
    Carbs
  • 42
    Fats

💡 Chill whipped cream in advance to maintain its firmness.Use fresh, ripe strawberries for optimal flavor.Ensure the butter is cold for the flakiest biscuits.