Ingredients and Weight:
- Strawberries (fresh, ripe): 2 lbs (1 kg)
- Granulated sugar: 1 cup (200 g)
- Lemon juice: 1 tablespoon (15 ml)
- Vanilla extract: 1 teaspoon (5 ml)
- All-purpose flour: 2 cups (250 g)
- Baking powder: 2 teaspoons (10 g)
- Salt: 1/2 teaspoon (2.5 g)
- Unsalted butter (cold, cubed): 1 cup (225 g)
- Heavy cream: 2 cups (475 ml)
- Powdered sugar: 1/2 cup (60 g)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Prepare the Strawberries: Hull and slice the strawberries into a large bowl. Add the granulated sugar, lemon juice, and vanilla extract and stir to combine. Allow to macerate for at least 30 minutes.
- Make the Biscuits: In a separate bowl, whisk together the flour, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Add 1/2 cup of the heavy cream and mix until just combined. Form the dough into an 8-inch (20 cm) circle and place it on a baking sheet.
- Bake the Biscuit: Preheat oven to 375°F (190°C). Bake the biscuit for 20-25 minutes, or until golden brown. Allow to cool completely.
- Make the Whipped Cream: In a large bowl, whip the remaining heavy cream until stiff peaks form. Gradually add the powdered sugar and continue whipping until the cream is firm.
- Assemble the Strawberry Shortcake: Cut the biscuit in half horizontally. Place one half on a serving plate and top with half of the macerated strawberries and half of the whipped cream. Place the remaining biscuit half on top, then add the remaining strawberries and whipped cream.
- Serve: Garnish with fresh mint leaves and enjoy immediately.
Nutritional Information:
- Calories: 350 per serving (1/8 of the dish)
- Fat: 15 g
- Carbohydrates: 45 g
- Protein: 5 g
Dish Characteristics:
- Sweet, juicy, and tangy
- Flaky and buttery biscuit base
- Creamy and light whipped cream topping
- Perfect for special occasions or warm summer days
User Comments:
- "The best strawberry shortcake I've ever had! The strawberries were so ripe and sweet, and the whipped cream was fluffy and light."
- "The perfect balance of flavors and textures. The biscuit was flaky and moist, the strawberries were juicy and flavorful, and the whipped cream was the perfect topping."
- "Easy to make and so delicious. My family loved it!"
Special Precautions and Tips:
- Use ripe, fresh strawberries for the best flavor.
- If the strawberries are not ripe enough, you can add 1-2 tablespoons of sugar to the macerating mixture.
- Do not overmix the biscuit dough, as this will result in tough biscuits.
- Allow the biscuit to cool completely before cutting it, as this will prevent it from crumbling.
- If you don't have heavy cream, you can use whipped topping instead.
