Strawberry Shortcake
Warm sweet biscuits split and filled with crushed local strawberries and whipped cream.
- Prep
- 25 min
- Cook
- 15 min
- Total
- 40 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 420 kcal
Equipment
- •Baking sheet
- •Round cutter
Nutrition
Per serving, approximate
- Calories
- 420 kcal
- fat
- 23 g
- carbs
- 48 g
- protein
- 6 g
- calories
- 420
Instructions
- 1
Toss the strawberries with half the sugar and leave to macerate 30 minutes, crushing a few.
- 2
Rub the butter into the flour, baking powder, remaining sugar and a pinch of salt.
- 3
Stir in the milk to a soft dough, pat out 2 cm thick and cut rounds.
- 4
Bake at 220C for 12-15 minutes until risen and golden.
- 5
Split the warm biscuits and spoon the berries and their juice over the bottoms.
- 6
Top with whipped cream and replace the lids.
Chef's tips
Macerating gives you juice, which is what soaks into the biscuit and makes the dessert.
Ingredient substitutions
- strawberries → Ontario raspberries or a mix of summer berries
Storage
Biscuits keep 1 day; assemble to order.
Common mistakes to avoid
- •Overworking the dough
- •Assembling too early so the biscuits go soggy
Serving suggestions
Cooked Strawberry Shortcake?
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