If making a batch of homemade strawberry shortcakes is a summer tradition in your house or you’ve been on the hunt for a delicious way to enjoy juicy, crimson berries, then these strawberry shortcakes from scratch is just what you need. Homemade sugar-studded biscuits are baked until golden brown and topped with sweetened whipped cream and succulent strawberries for a classic warm-weather treat that’s perfect on any sunny day.
Heat oven to 400F.
In large bowl, mix strawberries (with juices) and 1/4 cup sugar; set aside.
In medium bowl, cut butter into flour, 1/3 cup sugar, the baking powder and salt, using pastry blender or 2 forks, until mixture looks like coarse crumbs. Stir in milk.
Place on lightly floured surface; knead 5 to 7 times or until dough forms.
Pat dough 1/2 inch thick; cut out 12 rounds with 2 1/2-inch round cutter.
Place on ungreased cookie sheet.
Brush egg yolk over rounds; sprinkle with 1 teaspoon granulated or coarse decorating sugar.
Bake 12 to 15 minutes or until golden brown; Cool 15 minutes.
In chilled small bowl, beat whipping cream with electric mixer on high speed until soft peaks form.
Split shortcakes in half horizontally.
Spoon strawberries between halves and over tops.
Top with whipped cream and additional strawberries.
For the most tender shortcakes, knead gently and handle the dough as little as possible.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (137g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 100 (45%)|
|Amt Per Serving||% DV|
|Total Fat 11.1g||15 %|
|Saturated Fat 6.6g||33 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 48.6mg||15 %|
|Sodium 77.7mg||3 %|
|Potassium 177.1mg||5 %|
|Total Carbohydrate 26.4g||8 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 24.7g|
|Protein 4.8g||7 %|
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: 223
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