Strawberry Shortcake

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Servings: 6 Difficulty: Intermediate
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A classic American dessert featuring tender, buttery biscuits layered with fresh sweet strawberries and whipped cream.
Strawberry Shortcake recipe image
Strawberry Shortcake recipe image
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Strawberry Shortcake

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 393.8

Description

This classic American dessert features tender, buttery whole wheat biscuits that are light and fluffy, providing the perfect base for juicy, sweet strawberries. The natural sweetness of the berries pairs beautifully with the subtle nuttiness of the whole wheat flour, creating a balanced and comforting flavor profile. Topped with a dollop of cold, stiffly beaten heavy cream, each bite offers a delightful contrast of textures: the soft biscuit, the burst of fruit, and the rich cream. It is an ideal treat for summer gatherings, weekend brunches, or as a special ending to a family dinner. Simple to make with pantry staples and fresh fruit, this recipe delivers home-style comfort and satisfaction every time.

Ingredients

Directions

  1. Preheat oven to 400&# 194;°F (200ðC).
  2. In a mixing bowl, sift together the whole wheat flour, white flour, baking powder, and salt.
  3. In a separate small bowl, combine 1/3 cup of the brown sugar with the melted butter until dissolved.
  4. Stir the milk into the butter-sugar mixture.
  5. Pour the wet ingredients into the dry ingredients and mix gently until a soft dough forms.
  6. Turn the dough out onto a lightly floured surface and knead gently for one minute.
  7. Divide the dough into two equal parts and roll each into a round to fit the bottom of a pie pan.
  8. Place the dough rounds in two lightly oiled pie pans and bake for 12-15 minutes, or until golden brown.
  9. While baking, combine the crushed strawberries with the remaining 3 tablespoons of brown sugar in a bowl.
  10. Allow the baked biscuits to cool until just warm to the touch.
  11. Place one biscuit round on a serving plate, spread with the strawberry mixture, and top with the second biscuit round.
  12. Cut into wedges and serve immediately, topped with whipped heavy cream if desired.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 393.8kcal
% Daily Value *
Total Fat 1.6g3%
Saturated Fat 0.3g2%
Cholesterol 0.0mg0%
Sodium 2716.8mg114%
Total Carbohydrate 86.7g29%
Dietary Fiber 5.7g23%
Sugars 20.0g
Protein 10.4g21%

* 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, use fresh, ripe strawberries. If strawberries are not in season, frozen berries can be used but should be thawed and drained well to prevent sogginess.

The shortcake is best served fresh and warm. If preparing ahead, bake the biscuits and store at room temperature, then assemble just before serving.

To make the whipped cream, chill a bowl and beaters, then whip the heavy cream until stiff peaks form. Add a little sugar or vanilla if desired.

For a richer flavor, you can substitute the low-fat milk with buttermilk and use real butter instead of melted butter in the dough.

Keywords: strawberry, shortcake, biscuit, dessert, summer, fruit, cream, baking, easy, classic, american, brunch, whole wheat, fresh, sweet, tender, layered, quick, homemade, comfort food
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