Strawberry Shortcake
Strawberry Shortcake made from scratch with moist melt-in-your-mouth biscuits, fresh strawberries and whipped cream.
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Servings: 8
Calories: 602kcal
Ingredients
Strawberry Shortcake Biscuits
- 3 cups flour
- 1/4 cup granulated sugar
- 1 1/2 tbsp baking powder
- 1 tbsp powdered sugar
- 3/4 teaspoon baking soda
- 3/4 cup milk
- 4 1/2 tbsp vegetable oil
- 1/4 cup melted butter
Toppings
- 1-2 quart fresh strawberries
- 1/4 cup granulated sugar
- 2 cups heavy whipping cream
- 2 tbsp powdered sugar for sweetening the cream
Instructions
- Preheat oven to 425 degrees.
- In a food processor or medium sized bowl, stir together flour, baking powder, baking soda, 1/4 cup sugar, and 1 Tbsp powdered sugar.
- In a separate bowl, whisk together milk, oil, and melted butter.
- Pour milk mixture into dry ingredients while running food processor until just incoporated. Do not overmix.
- Scoop into large drop biscuits, forming 6-8 balls and place on an ungreased cookie sheet.
- Bake shortcakes for 12-15 minutes or until golden brown on top. Do not overbake. The shortcakes are especially delicious when they are still a tad doughy in the middle
- Rinse, remove stem, and slice the strawberries into bite-sized pieces. Sprinkle with 1/4 cup (per quart) of granulated sugar and stir. Let rest for 5-10 minutes.
- Whisk or use the whisk attachment of a food mixer to whip the heavy cream. Add the 2 tbsp of powdered sugar in the final seconds of whisking.
- Slice warm shortcake biscuits in half and layer with sweetened strawberries and whipped cream.
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Nutrition
Calories: 602kcal | Carbohydrates: 64g | Protein: 8g | Fat: 37g | Saturated Fat: 24g | Cholesterol: 99mg | Sodium: 427mg | Potassium: 307mg | Fiber: 4g | Sugar: 23g | Vitamin A: 1089IU | Vitamin C: 70mg | Calcium: 225mg | Iron: 3mg