Strawberry Shortcakes

These homemade Strawberry Shortcakes are the ultimate summer treat, featuring tender, buttery biscuits that are light and airy. The star of the show is the fresh strawberry topping, where berries are macerated in sugar to release their natural juices, creating a syrupy, vibrant compote. A generous layer of sweetened whipped cream adds a cool, creamy contrast to the warm, fresh fruit. This dessert is perfect for picnics, holiday brunches, or as a special end to a summer dinner. It&# 226;ÂÂs simple enough for weeknight treats but elegant enough for company, bringing a taste of nostalgia to your table with every bite.

Cooking Method: Baking

Cuisine: Global

Courses: Desserts

Difficulty: Advanced

Servings: 6

Calories: 779.6

Dietary: Vegetarian

Description

These homemade Strawberry Shortcakes are the ultimate summer treat, featuring tender, buttery biscuits that are light and airy. The star of the show is the fresh strawberry topping, where berries are macerated in sugar to release their natural juices, creating a syrupy, vibrant compote. A generous layer of sweetened whipped cream adds a cool, creamy contrast to the warm, fresh fruit. This dessert is perfect for picnics, holiday brunches, or as a special end to a summer dinner. It&# 226;ÂÂs simple enough for weeknight treats but elegant enough for company, bringing a taste of nostalgia to your table with every bite.

Ingredients

1 Quart Strawberries, sliced
1/2 cup Sugar
1/3 cup Shortening
2 cup All-purpose flour*
2 tablespoon Sugar
3 teaspoon Baking powder
1 teaspoon Salt
3/4 cup Milk

Directions

1
Toss sliced strawberries with 1/2 cup sugar in a bowl and let stand for 1 hour to macerate.
2
Preheat oven to 450 degrees F (230 degrees C).
3
In a large bowl, cut shortening into flour, 2 tablespoons sugar, baking powder, and salt using a pastry blender until the mixture resembles fine crumbs.
4
Stir in milk just until the dough is blended; do not overmix.
5
Turn dough onto a lightly floured surface and gently smooth into a ball.
6
Knead the dough gently 20 to 25 times.
7
Roll the dough out to a thickness of 1/2 inch.
8
Cut out circles using a floured 3-inch cutter.
9
Place shortcakes about 1 inch apart on an ungreased cookie sheet.
10
Bake for 10 to 12 minutes, or until golden brown.
11
Split the warm shortcakes crosswise.
12
Spread the cut sides with softened margarine or butter.
13
Fill with the macerated strawberries and their juices.
14
Top with sweetened whipped cream and serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 779.6kcal

% Daily Value *
Total Fat 21.6g34%
Saturated Fat 7.4g37%
Cholesterol 0.9mg1%
Sodium 5420.8mg226%
Total Carbohydrate 132.0g44%
Dietary Fiber 3.2g13%
Sugars 40.1g
Protein 13.5g27%

* 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

If using self-rising flour, omit the baking powder and salt from the dough.

Pat-in-Tin Variation: Instead of cutting individual rounds, pat the dough into a greased 8-inch round pan (about 1-1/2 inches deep). Bake for 15 to 20 minutes until golden.

For best texture, keep the shortening and milk cold until ready to mix. Handle the dough as little as possible to ensure tender biscuits.

Strawberries can be macerated up to 4 hours in advance; cover and refrigerate until ready to serve.

Keywords: strawberry, shortcake, biscuit, whipped cream, summer dessert, fruit topping, flaky pastry, homemade, picnic food, brunch, berry recipe, easy dessert, classic, vegetarian, comfort food, fresh fruit, baking, dessert

Read it online: https://www.chefs-mate.com/recipe/strawberry-shortcakes/