Strawberry Shortcake
Warm buttery biscuits split and piled with sweetened strawberries and whipped cream, made when Island strawberries are at their peak in July.
- Prep
- 25 min
- Cook
- 15 min
- Total
- 40 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 350 kcal
Equipment
- •baking sheet
- •biscuit cutter
Nutrition
Per serving, approximate
- Calories
- 350 kcal
- fat
- 18 g
- carbs
- 42 g
- protein
- 5 g
- calories
- 350
Instructions
- 1
Toss sliced strawberries with sugar and set aside to macerate for at least 30 minutes.
- 2
Mix flour, baking powder, sugar and salt, then rub in the cold butter until crumbly.
- 3
Stir in milk to form a soft dough, then pat out and cut into rounds.
- 4
Bake biscuits at 220°C for 12-15 minutes until golden.
- 5
Split warm biscuits, spoon over strawberries and their juice.
- 6
Top with whipped cream and serve immediately.
Chef's tips
Assemble the shortcakes just before serving so the biscuits do not go soggy.
Ingredient substitutions
- heavy cream → vanilla ice cream
Storage
Store biscuits and berries separately; biscuits keep 1 day at room temperature.
Reheating
Warm biscuits briefly before assembling.
Common mistakes to avoid
- •Assembling too far ahead of serving
- •Skipping the maceration step
Serving suggestions
Cooked Strawberry Shortcake?
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