Strawberry Shortcakes
- Level: Easy
- Yield: 12 mini shortcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 366
- Total Fat
- 22
- Saturated Fat
- 14
- Carbohydrates
- 40
- Dietary Fiber
- 2
- Sugar
- 20
- Protein
- 4
- Cholesterol
- 67
- Sodium
- 205
- Total: 1 hr 15 min
- Active: 1 hr 15 min
Ingredients
Berries:
1 quart berries, hulled and sliced (can be done the night before)
1/4 cup sugar
1 lemon
Biscuits (can be measured ahead of time):
2 cups all-purpose flour, plus more flour for the work surface
3 tablespoons sugar, plus more for sprinkling
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups heavy cream, plus more for brushing
Zest and juice from 1/2 lemon
Whipped cream:
1 1/2 cups heavy cream
1/3 cup sugar
1 teaspoon vanilla extract
Fresh mint, for optional garnish
Directions
Special equipment:
A 2-inch biscuit cutter and a sealable plastic container (at least 1 quart) for making whipped cream- Make the strawberries first: Mix the sliced strawberries with the sugar and a squeeze of lemon in a large bowl. Set them aside, stirring a few times, until they are nice and juicy, about 30 minutes.
- Make the biscuits: Preheat the oven to 425 degrees F. Whisk together the flour, sugar, baking powder and salt in a large bowl. Add the cream. Add the lemon zest and juice. Stir the mixture with a wooden spoon until it just forms a dough. Gather the dough into a ball and transfer it to a flour-sprinkled surface. Pat it into a 1/2-inch-thick circle. Cut as many mini biscuits as you can with a 2-inch biscuit cutter. Gently press the scraps together and repeat. Arrange the rounds 1 inch apart on 2 parchment-lined baking sheets. Brush them with more cream and sprinkle with a little sugar. Bake them in the middle of the oven until they are just golden, about 12 minutes. Cool the biscuits while you make the whipped cream.
- Make the whipped cream: Combine the cream with the sugar and vanilla in a sealable container. Whisk or shake with the lid on until soft peaks form.
- To serve: Split the biscuits with a fork and spoon some juicy strawberries and whipped cream on the bottom halves of the biscuits. Place the top halves on top. Add more whipped cream and a mint leaf to each, if using.