Ingredients and Weight:
- 1 3/4 cups (218g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 2 1/2 teaspoons (12g) baking powder
- 1/2 teaspoon (2g) baking soda
- 1/2 teaspoon (2g) salt
- 1/2 cup (1 stick or 113g) unsalted butter, cold and cut into small pieces
- 1 large egg
- 1/2 cup (120ml) buttermilk
- 2 pounds (907g) fresh strawberries, hulled and halved
- 1/2 cup (100g) granulated sugar
- 1 tablespoon (15ml) cornstarch
- 2 cups (500ml) heavy whipping cream
- 1/4 cup (50g) confectioners' sugar
- 1/4 teaspoon (1g) vanilla extract
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
- Add the butter pieces to the flour mixture and use your fingers to work them in until the mixture resembles coarse crumbs.
- In a small bowl, whisk together the egg and buttermilk. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- On a lightly floured surface, roll out the dough to a 1/2-inch (1.25cm) thickness. Cut out 8 heart-shaped biscuits using a cookie cutter.
- Transfer the biscuits to the prepared baking sheet and bake for 15-18 minutes, or until golden brown.
- While the biscuits are baking, make the strawberry filling. In a medium bowl, combine the strawberries, granulated sugar, and cornstarch. Set aside to allow the strawberries to release their juices.
- In a separate bowl, whip the heavy whipping cream, confectioners' sugar, and vanilla extract until stiff peaks form.
- To assemble the shortcakes, split the biscuits in half. Spread a layer of whipped cream on the bottom half of the biscuit, top with strawberry filling, and then add the second half of the biscuit.
- Chill for at least 30 minutes before serving.
Nutritional Information:
- Calories: 350 per serving
- Protein: 4g
- Fat: 16g
- Carbohydrates: 52g
Dish Characteristics:
- Heart-shaped
- Buttery and flaky biscuits
- Sweet and juicy strawberry filling
- Creamy and whipped cream
- Perfect for special occasions or as a summer dessert
User Comments:
- "These strawberry shortcakes were a huge hit at my party! They were so delicious and easy to make."
- "The biscuits were perfectly fluffy and the strawberry filling was bursting with flavor."
- "I loved the heart-shaped touch. It made them extra special."
- "The combination of strawberries, cream, and biscuits was divine."
- "I highly recommend this recipe for anyone looking for a delicious and impressive dessert."
Special Precautions and Tips:
- Do not overmix the biscuit dough, as it will make the biscuits tough.
- If your strawberries are not very juicy, add a little bit of water or lemon juice to the filling.
- Chill the shortcakes for at least 30 minutes before serving to allow the flavors to blend.
