Strawberry Shortcake

Strawberry Shortcake could be just the lacto ovo vegetarian recipe you've been looking for. For $1.38 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 8. One serving contains 442 calories, 7g of protein, and 24g of fat. 208 people have tried and liked this recipe. A mixture of strawberries, confectioners' sugar, heavy cream, and a handful of other ingredients are all it takes to make this recipe so delicious. It will be a hit at your Mother's Day event. It works best as a side dish, and is done in around 45 minutes. It is brought to you by The Faux Martha. All things considered, we decided this recipe deserves a spoonacular score of 56%. This score is solid. If you like this recipe, take a look at these similar recipes: strawberry shortcake , how to make vegan strawberry shortcake, MISS SHORTCAKE DONUTS (STRAWBERRY SHORTCAKE), and Strawberry Shortcake w. Mini Strawberry PopTarts.

Servings: 8

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 425°. Make sweetened strawberries: Hull and quarter strawberries; toss in a medium bowl with 1/4 cup sugar. Let stand until syrupy, tossing occasionally, at least 20 minutes (and up to 1 day, covered and refrigerated).In a large bowl, combine flour, 1/3 cup sugar, baking powder, and salt. Whisk. Cut in butter with a pastry fork until mixture resembles coarse meal. Add milk and combine until moistened. Do not overprocess.Turn out dough onto a lightly floured surface and, gently pat dough into a 4-by-8-inch rectangle. Imperfections are welcome. I prefer the rustic look.Cut dough into 8 squares. Transfer to a baking sheet; sprinkle with turbinado. Bake until golden, 20-25 minutes; cool on baking sheet.Make whip cream: In a bowl, beat heavy cream with an electric mixer until soft peaks form. Add confectioners’ sugar and beat again until combined.To serve, split biscuits with a serrated knife; layer with berries and whipped cream.

 

Step by step:

1. Preheat oven to 425°. Make sweetened strawberries: Hull and quarter strawberries; toss in a medium bowl with 1/4 cup sugar.

2. Let stand until syrupy, tossing occasionally, at least 20 minutes (and up to 1 day, covered and refrigerated).In a large bowl, combine flour, 1/3 cup sugar, baking powder, and salt.

3. Whisk.

4. Cut in butter with a pastry fork until mixture resembles coarse meal.

5. Add milk and combine until moistened. Do not overprocess.Turn out dough onto a lightly floured surface and, gently pat dough into a 4-by-8-inch rectangle. Imperfections are welcome. I prefer the rustic look.

6. Cut dough into 8 squares.

7. Transfer to a baking sheet; sprinkle with turbinado.

8. Bake until golden, 20-25 minutes; cool on baking sheet.Make whip cream: In a bowl, beat heavy cream with an electric mixer until soft peaks form.

9. Add confectioners’ sugar and beat again until combined.To serve, split biscuits with a serrated knife; layer with berries and whipped cream.

Nutrition Information:

covered percent of daily need

 

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