Ingredients
- 4 cups strawberries
- 1/4 cup sugar
- 1 1/2 cups heavy whipping cream
- 2 cups all-purpose flour
- 2 1/2 teaspoons baking powder (use 2 if at high altitude)
- 1/2 to 2/3 teaspoon salt (use one teaspoon if at high altitude)
- 1 1/4 cups heavy whipping cream
Make it step by step
- Rinse and quarter the strawberries. Using a potato masher or other tool, partially crush the strawberries. Put them in a bowl with the sugar. Set in fridge.
- strawberryshortcake4Preheat the oven to 450 degrees F. Whisk together flour, baking powder and salt. Add 1 1/2 cups heavy whipping cream. Mix with a rubber spatula, wooden spoon or fork until most of the dry ingredients are moistened. Knead until smooth. Divide the dough into eight parts. Shape into 3-inch rounds that are about 3/4-inch thick. Place on a baking sheet with a sheet of parchment paper. Bake for 12 minutes or until slightly browned. Remove from oven and let cool for 15-20 minutes.
- Whip the 1 1/4 cups heavy whipping cream until soft peaks form.
- To assemble, cut the biscuits in half so there’s a top and bottom. Spoon generous spoonfuls of the strawberry mixture onto the bottom half of the biscuit. Top with a large dollop of whipped cream. Top with the other half biscuit.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Trisha, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.