Recipe courtesy of Taylor Dayne
Stacked Strawberry Shortcakes
- Level: Easy
- Yield: 2 to 3 dozen shortbread cakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 30 servings
- Calories
- 189
- Total Fat
- 4
- Saturated Fat
- 2
- Carbohydrates
- 36
- Dietary Fiber
- 1
- Sugar
- 13
- Protein
- 3
- Cholesterol
- 10
- Sodium
- 5
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
Ingredients
3 pounds strawberries, stemmed and sliced
1 1/2 cups sugar
4 tablespoons balsamic vinegar
1 bunch fresh basil leaves, thinly sliced
6 cups cake flour
3/4 cup milk
1 stick plus 1 tablespoon butter, melted
Whipped cream, sweetened with sugar, to serve
Directions
- Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper.
- Combine the strawberries, sugar, balsamic vinegar and basil. Let sit for a few minutes, stirring occasionally, to allow the juices to come out of the berries.
- In a large bowl, combine the flour, milk and melted butter to make a batter. Spoon out dollops of batter onto the prepared baking sheets and shape into rounds. Space the batter dollops out about 1 1/2 inches apart. Do not overcrowd the sheets. You may have to bake in batches if all the batter does not fit on the 2 baking sheets. Bake the shortcakes until golden brown, 10 to 12 minutes. Remove from the oven and let cool on a wire rack.
- Slice each shortcake in half lengthwise and top the bottom half with some strawberries. Place other half of cake on top, and top with whipped cream. Serve immediately.
- This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.