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Strawberry Shortcake

Strawberry Shortcake recipe image
This classic American strawberry shortcake is the perfect balance of tender, flaky biscuits and juicy, sweet strawberries. Unlike traditional cake-based versions, this recipe uses a buttery biscuit dough that stays soft and comforting. The strawberries are macerated with sugar to release their natural juices, creating a delicious syrup that soaks into the warm dough. It&# 226;ÂÂs a wonderful way to end any summer meal or celebrate a special occasion. Simple to make with pantry staples, this dessert brings home-style flavor to your table. Serve it warm with a dollop of whipped cream for an indulgent treat that everyone will love.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 466.5
Dietary: Vegetarian
Description
This classic American strawberry shortcake is the perfect balance of tender, flaky biscuits and juicy, sweet strawberries. Unlike traditional cake-based versions, this recipe uses a buttery biscuit dough that stays soft and comforting. The strawberries are macerated with sugar to release their natural juices, creating a delicious syrup that soaks into the warm dough. It&# 226;ÂÂs a wonderful way to end any summer meal or celebrate a special occasion. Simple to make with pantry staples, this dessert brings home-style flavor to your table. Serve it warm with a dollop of whipped cream for an indulgent treat that everyone will love.
Ingredients
  • 3/4 cup Whole Wheat Flour
  • 3/4 cup Unbleached White Flour
  • 1 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 1/3 cup Plus 3T Brown Sugar (packed)
  • 2 tablespoon Butter, melted
  • 3/4 cup Low-fat Milk
  • 1 pint Strawberries *
Directions
  1. 1
    Preheat oven to 400ðF (200ðC).
  2. 2
    In a mixing bowl, sift together the whole wheat flour, white flour, baking powder, and salt.
  3. 3
    In a separate small bowl, combine 1/3 cup of the brown sugar with the melted butter until the sugar dissolves.
  4. 4
    Stir the milk into the butter-sugar mixture.
  5. 5
    Pour the wet ingredients into the dry ingredients and stir until a soft dough forms.
  6. 6
    Turn the dough out onto a lightly floured surface and knead gently for about one minute.
  7. 7
    Divide the dough into 2 equal parts and roll each into a round to fit the bottom of a pie pan.
  8. 8
    Place the dough rounds into 2 lightly oiled pie pans.
  9. 9
    Bake for 12-15 minutes, or until the biscuits are golden brown and cooked through.
  10. 10
    While the biscuits bake, hull and crush the strawberries.
  11. 11
    Combine the crushed strawberries with the remaining 3 tablespoons of brown sugar in a small bowl and set aside to macerate.
  12. 12
    Allow the baked biscuits to cool until they are just warm to the touch.
  13. 13
    Place one biscuit round on a serving plate, spread with the strawberry mixture, and top with the second biscuit round.
  14. 14
    Cut into wedges and serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 466.5kcal
% Daily Value *
Total Fat 8.1g13%
Saturated Fat 4.4g23%
Cholesterol 17.0mg6%
Sodium 2783.0mg116%
Total Carbohydrate 89.0g30%
Dietary Fiber 5.7g23%
Sugars 22.2g
Protein 11.9g24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, serve the shortcake warm with a dollop of cold, stiffly beaten heavy cream.

The strawberries can be prepared up to an hour in advance; cover and refrigerate until ready to assemble.

If you prefer a lighter texture, you can substitute all-purpose flour for the whole wheat flour.

Keywords: american, baking, berries, biscuits, brown sugar, butter, dessert, flour, fruit, shortcake, strawberries, strawberry, summer, sweet, whole wheat
Read it online: https://www.chefs-mate.com/recipe/strawberry-shortcake-6/