Try this Old-Fashioned Strawberry Shortcake recipe, or contribute your own.
Suggest a better descriptionRinse the berries under cold water; drain well. Hull and slice the berries; place in a bowl. Sprinkle with the sugar; cover and let stand at room temperature for about 1 hour. Whip the cream (sweeten with 2 or 3 tablespoons of sugar, if desired) until it holds a soft peak. Cover and refrigerate until ready to serve.
Preheat the oven to 425 degrees. Set rack at center level.
In a food processor or bowl combine the flour, baking powder, salt, and sugar.
Blend well.
Cut butter into about 8 pieces and add to the mixture. Pulse or blend with a pastry cutter or fingertips until the mixture resembles coarse meal. It should still have a few pea-size chunks of butter left in the mixture.
Transfer the mixture to a large bowl and make a well in the center. With a fork stir in the cream or milk just until dough is moist. Be very careful not to overwork. The dough doesn't have to hold together well at this point. Let the dough rest in the bowl for a minute.
Turn the dough out onto a lightly floured surface. Fold the dough over on itself (knead) 2 or 3 times, until it is holding together and is less sticky.
Gently pat the dough into a 6 by 12-inch rectangle about 3/4-inch thick and cut into 8 (3-inch) biscuits with a floured round cutter. Or make smaller (2 or 2 1/2-inch) biscuits if you would like a few more servings.
Arrange the biscuits on a buttered foil-lined cookie sheet. Brush on a little milk or cream and sprinkle tops with some sugar, if desired.
Bake for 10 to 15 minutes, until risen and golden brown.
Remove to a platter and split each biscuit horizontally with a serrated knife.
Butter the hot biscuits then top with about 1/3 cup of berry mixture. Replace the tops and top with a tablespoon or so of berries.
Serve with whipped cream for topping.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 8 Servings
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1641g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2703 | ||
Calories from Fat: 1226 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 136.2g | 182 % | |
Saturated Fat 83.7g | 418 % | |
Monounsaturated Fat 39.1g | ||
Polyunsanturated Fat 6g | ||
Cholesterol 498.9mg | 154 % | |
Sodium 29468.1mg | 1016 % | |
Potassium 1666mg | 44 % | |
Total Carbohydrate 372.7g | 110 % | |
Dietary Fiber 13.3g | 53 % | |
Sugars, other 359.4g | ||
Protein 19.9g | 28 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2703
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