Strawberry Shortcake Recipe
This simple shortcake recipe is loaded with fresh flavors of strawberries, lemons and ample of taste!
Servings: 8 servings
Calories: 178kcal
Equipment
- 1 Hand mixer
- 1 Baking Tray
- 2 Large Mixing bowls
Ingredients
- 2 pounds fresh strawberries (rinsed, dried and cut into quarters)
- ¼ cup granulated sugar
- juice of 1 lemon (medium sized, about 2-3 tbsp)
For the shorcakes:
- 1 tablespoon lemon zest
- 2 tablespoons light brown sugar
- 2 tablespoons granulated sugar
- 2 cups All purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ cup (1 stick) unsalted butter, cold and cut in ½ inch cubes
- 1¼ cups cold heavy cream
For the homemade whipped cream:
- 1½ cups cold heavy cream
- 2 tablespoons granulated sugar
Instructions
- Make the strawberry mixture. In a large mixing bowl. combine the strawberries, both sugars, and lemon juice. Stir and set aside.
- Line the pan. Add parchment paper to your pan and preheat the oven to 400 degrees F.
- Mix dry ingredients. Mix in the flour, baking powder, sugar and salt in a mixing bowl and stir. Once mixed, pour in the heavy cream.
- Crumble butter cubes into flour. Add cold butter cubes to flour mixture and cut it into flour with a fork until pea sized crumbs are formed.
- Form biscuits. Once mixed, pour in cold heavy cream and form the biscuit dough. Flatten your dough on a floured surface into a rectangle and fold it twice (once from the right edge and then place left edge on top of it. Check process shots in the post for visual) Now divide into 8 biscuits. Place them to the baking sheet 1-inch apart.
- Bake the biscuits. Brush biscuits with little milk, place pan in the oven and bake the biscuits. Tops should be golden brown once done. They'll need to bake for 15-20 minutes of time.
- Make the whipped cream topping. Use your mixer to whisk the heavy cream and sugar. Once peaks start to form, stop mixing.
- Assemble the shortcakes. Let the biscuits cool down and then break them in half. Add strawberry mixture on followed by the whipped cream topping. Top with another half of the biscuit. Add one more layer of strawberries and cream on top. Place a fresh strawberry on top for decoration, if desired!
Notes
Storing and Freezing information:
You can store biscuits at room temperature (covered tightly) for a few days. Make cream, prepare strawberries and layer them when ready to eat.
Biscuits can also be frozen for 2 months. Thaw for a few hours and layer right before serving.
Serving Instructions:
I suggest, layer the biscuits with strawberries and cream, only when ready to serve it. Otherwise the liquid from berries can make the biscuits soggy, if left for long!
Nutrition
Serving: 1Shortcake | Calories: 178kcal | Carbohydrates: 41g | Protein: 3g | Fat: 1g | Sodium: 294mg | Sugar: 16g