Recipe Details
Ingredients
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¼cupbutter
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2cupsself-rising flour
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¼cupwhite sugar, plus more for topping
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½cupmilk
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¼cupheavy whipping cream, plus more for brushing
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4pintsfresh strawberries, hulled and quartered
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½cupwhite sugar
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¾cupheavy whipping cream
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1tablespoonwhite sugar
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3dropsvanilla extract
Cooking Directions
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Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
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Melt butter over medium heat in small saucepan. Stir continually, letting foam dissipate, just until butter begins to brown, 2 to 3 minutes. Remove from heat.
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Whisk together self-rising flour and 1/4 cup white sugar in a bowl. Add milk, 1/4 cup cream, and toasted butter. Mix just until ingredients come together. Wad up dough and transfer to floured surface. Press or roll dough into a rectangle about 1-inch thick. Cut in half lengthwise, and then cut each half into 3 portions. Place shortcake pieces on prepared baking sheet. Brush with cream; sprinkle with sugar.
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Bake in preheated oven until gold brown, 15 to 18 minutes. Transfer shortcakes to a rack to cool completely.
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Sprinkle sliced strawberries with sugar; stir until sugar begins to dissolve. Refrigerate until juice from berries is extracted, about 1 hour.
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Whip 3/4 cup cream with 1 tablespoon sugar and a few drops of vanilla in bowl with an electric mixer.
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Split biscuit in half. Place bottom half in a bowl. Spoon strawberries and juice over shortbread half. Top with shortbread top and spoon on more strawberries and juice over the shortbread. Finish with a dollop of whipped cream.
Cooking Tips:
This recipe makes 6 large or 8 normal strawberry shortcakes.
You can make your own self-rising flour by sifting together 2 cups of all-purpose flour with 1 tablespoon baking powder and 1 teaspoon fine salt.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe8 | |
Calories408 | |
% Daily Value * | |
Total Fat 18g |
23% |
Saturated Fat 11g |
54% |
Cholesterol 57mg |
19% |
Sodium 457mg |
20% |
Total Carbohydrate 59g |
21% |
Dietary Fiber 4g |
16% |
Total Sugars 30g |
|
Protein 6g |
11% |
Vitamin C 105mg |
117% |
Calcium 173mg |
13% |
Iron 2mg |
12% |
Potassium 360mg |
8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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