Berries and Cream Shortcake On The Go

Ingredients and Weight:

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup cold unsalted butter, cut into small pieces
• 1/2 cup heavy cream
• 1 cup fresh strawberries, hulled and halved
• 1/4 cup granulated sugar
• 1 teaspoon lemon juice
• 1/2 cup whipped cream

Preparation Time: 20 minutes

Cooking Time: 15 minutes

Difficulty Level: 2 (Easy)

Preparation Method Steps:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, 1/2 cup sugar, baking powder, and salt.
3. Use your fingers or a pastry cutter to work the butter into the flour mixture until it resembles coarse crumbs.
4. Add heavy cream and stir until dough just comes together.
5. On a lightly floured surface, roll out the dough to a 10-inch (25 cm) circle.
6. Transfer the dough to the prepared baking sheet and bake for 15-20 minutes, or until golden brown.
7. While the shortcake is baking, combine strawberries, 1/4 cup sugar, and lemon juice in a bowl. Let stand for 10 minutes.
8. When the shortcake is done, let it cool slightly.
9. Cut the shortcake into 8 triangles.
10. Top each triangle with strawberries and whipped cream.

Nutritional Information (per serving):

• Calories: 350
• Fat: 15 g
• Carbohydrates: 45 g
• Protein: 5 g

Dish Characteristics:

• Fluffy and tender shortcake
• Juicy and flavorful strawberries
• Creamy and sweet whipped cream
• Easy to make and perfect for on-the-go eating

User Comments:

• "This shortcake is absolutely delicious! The strawberries are so fresh and sweet, and the whipped cream adds the perfect touch of richness."
• "I love how easy this recipe is to make. It's perfect for a quick and satisfying dessert."
• "This shortcake is the perfect way to celebrate summer. The strawberries are at their peak of ripeness and the shortcake is so fluffy."

Special Precautions and Tips:

• If you don't have heavy cream, you can substitute milk.
• If you want a sweeter shortcake, add an extra 1/4 cup sugar to the batter.
• Be sure to let the strawberries stand for 10 minutes before topping the shortcake. This will allow them to release their juices.