Strawberry Shortcakes

Strawberry Shortcakes takes roughly 25 minutes from beginning to end. One portion of this dish contains approximately 5g of protein, 14g of fat, and a total of 280 calories. This recipe serves 8 and costs 43 cents per serving. 1872 people have made this recipe and would make it again. A mixture of whipped cream, granulated sugar, milk, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It will be a hit at your Mother's Day event. It is a good option if you're following a lacto ovo vegetarian diet. It works well as a side dish. It is brought to you by Crunchy Creamy Sweet. Taking all factors into account, this recipe earns a spoonacular score of 38%, which is rather bad. Users who liked this recipe also liked Strawberry Shortcakes, Strawberry Shortcakes, and The Best Strawberry Shortcakes.

Servings: 8

Preparation duration: 15 minutes

Cooking duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Line a baking sheet with parchment paper or silicone baking mat like Silpat. Set aside.Preheat oven to 450 degrees.In a medium mixing bowl, whisk together sugar, flour and baking powder. Add butter and cut in with a pastry cutter. In a small mixing bowl or measuring cup, mix together egg and milk. Add the wet ingredients to dry ingredients and stir with a wooden spoon just until moistened.Drop the dough onto prepared sheet by 2 heaping tablespoons, leaving at least 2 inches space between each mound. If you want flatter shortcakes, flour your hands and gently flatten each mound of dough to about 1/2 inch thick disks.Bake for 10 to 14 minutes, or until golden brown. Cool shortcakes on baking sheet for 2 minutes, then transfer onto a wire rack to cool completely.To assemble strawberry shortcakes: slice each shortcake horizontally. Slice one strawberry and place slices on the bottom part of your cake. Add dollop of whipped cream. Top with remaining piece of shortcake. Decorate with a small dollop of whipped cream and shaved chocolate.

 

Step by step:

1. Line a baking sheet with parchment paper or silicone baking mat like Silpat. Set aside.Preheat oven to 450 degrees.In a medium mixing bowl, whisk together sugar, flour and baking powder.

2. Add butter and cut in with a pastry cutter. In a small mixing bowl or measuring cup, mix together egg and milk.

3. Add the wet ingredients to dry ingredients and stir with a wooden spoon just until moistened.Drop the dough onto prepared sheet by 2 heaping tablespoons, leaving at least 2 inches space between each mound. If you want flatter shortcakes, flour your hands and gently flatten each mound of dough to about 1/2 inch thick disks.

4. Bake for 10 to 14 minutes, or until golden brown. Cool shortcakes on baking sheet for 2 minutes, then transfer onto a wire rack to cool completely.To assemble strawberry shortcakes: slice each shortcake horizontally. Slice one strawberry and place slices on the bottom part of your cake.

5. Add dollop of whipped cream. Top with remaining piece of shortcake. Decorate with a small dollop of whipped cream and shaved chocolate.

Nutrition Information:

covered percent of daily need

 

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