Strawberry Shortcake Recipe
Homemade strawberry shortcake recipe for that summer dessert everyone craves.
KitchenAid or hand mixer
- 2 cups flour
- 2 tsp baking powder
- 1/2 cup sugar
- 1/2 cup cold unsalted butter
- 1/2 tsp salt
- 1 egg
- 2/3 cup milk
- 2 lbs package fresh strawberries
- 3-4 TBS sugar
- 1 tsp lemon juice
Whipped cream topping
- 1 pint heavy whipping cream
- 3-4 TBS sugar
- 1 tsp vanilla extract
For the biscuits
Preheat oven to 450°.
In food processor add 2 cups flour, 2 tsp baking powder, 1/2 cup sugar, 1/2 tsp salt and 1/2 cup unsalted butter. Blend until it resembled crumbs.
Add 2/3 cup milk and 1 egg to food processor. Mix until combined. Do not over mix.
Drop by spoonfuls onto cookie sheet. Makes 12 biscuits.
Bake for 12-15 minutes or until light golden brown.
While the biscuits are baking, prepare your strawberry filling. Start by rinsing and cutting off the tops of the fresh strawberries.Slice and place in bowl along with 3-4 TBS sugar and 1 tsp lemon juice. Mix and set in refrigerator until ready to serve. Sometimes whipped cream can end up extra soft if kept in the fridge over night. Try using 3 TBS powdered sugar in place of granulated sugar for a more stable whipped cream. Canned whipped cream or cool whip are great options if you decide not to make your own whipped cream topping. If using salted butter leave out the 1/2 tsp salt. Optional- sprinkle tops of biscuits with a pinch of sugar before baking.
- The nutrition information provided is an estimate and will very based on different brands of ingredients that are used and cooking methods.
Calories: 350kcal | Carbohydrates: 32g | Protein: 4g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 195mg | Potassium: 78mg | Fiber: 1g | Sugar: 15g | Vitamin A: 858IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 1mg