Strawberry Shortcake
Split warm biscuits layered with sugared strawberries and softly whipped cream, made when local berries are at their sweetest.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 340 kcal
Equipment
- •Baking sheet
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 17 g
- carbs
- 40 g
- protein
- 5 g
- calories
- 340
Instructions
- 1
Toss the sliced strawberries with half the sugar and let sit 30 minutes to release their juices.
- 2
Preheat the oven to 220C (425F).
- 3
Whisk the flour, baking powder, salt and remaining sugar together, then rub in the cold butter until crumbly.
- 4
Stir in the milk to form a soft dough, pat gently to 2cm thick, and cut into rounds.
- 5
Bake 12-15 minutes until golden, then cool slightly.
- 6
Split the warm biscuits, spoon strawberries and their juice over the bottom half, and top with whipped cream.
- 7
Add the biscuit top and serve immediately.
Chef's tips
Let the strawberries macerate in sugar well ahead of time so they release plenty of juice to soak into the biscuit.
Ingredient substitutions
- heavy cream → store-bought whipped topping in a pinch
Storage
Best assembled and eaten immediately; components can be stored separately for a day.
Reheating
Not applicable; serve cold or at room temperature.
Common mistakes to avoid
- •Assembling the shortcakes too far ahead, making the biscuit soggy
- •Not letting the berries macerate, so there is no juice to soak in
Serving suggestions
Cooked Strawberry Shortcake?
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