Preheat oven to 450 degrees.
Combine flour and sugar in a mixing bowl. Cut butter into flour mixture until pieces are size of small peas. Fold in 1 1/2 cups cream until dough starts to bind, then place on a well-floured counter and knead briefly just until it binds together, being careful not to over-knead. Roll out to 1 inch thick and cut into six 3 to 4 inch rounds. Place on a well-greased baking sheet, brush tops with cream, and sprinkle with sugar. Bake until golden brown, about 12 to 15 minutes.
Meanwhile, whip remaining cup of cream and sweeten to taste. Set aside.
Slice each shortcake in half. Place bottom half on each of 6 serving plates and cover with fresh strawberries and a dollop of whipped cream. Put top half over this and add another dollop of whipped cream and garnish with more strawberries.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (188g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 9 (3%)|
|Amt Per Serving||% DV|
|Total Fat 1g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 5794mg||200 %|
|Potassium 248.6mg||7 %|
|Total Carbohydrate 63.2g||19 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 59.2g|
|Protein 8.1g||12 %|
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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: 297
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