Ingredients and Weight:
- Strawberries, fresh, 2 pounds
- Sugar, granulated, 1 cup
- Lemon juice, 2 tablespoons
- Flour, all-purpose, 1 cup
- Baking powder, 2 teaspoons
- Milk, 1/2 cup
- Butter, unsalted, melted, 1/4 cup
- Whipped cream, for topping, optional
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 450°F (230°C).
- Hull and slice the strawberries. In a large bowl, toss the strawberries with the sugar and lemon juice.
- In a separate bowl, whisk together the flour and baking powder.
- Make a well in the center of the flour mixture and pour in the milk and melted butter. Stir until just combined.
- Spread the batter into a greased 10-inch cast iron skillet.
- Top with the strawberry mixture and bake for 20 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Serve warm with whipped cream, if desired.
Nutritional Information:
- Calories: 350 per serving
- Fat: 15 grams
- Carbohydrates: 50 grams
- Protein: 5 grams
Dish Characteristics:
- Sweet and tangy
- Buttery and flaky crust
- Perfect for a summer dessert
User Comments:
- "This shortcake is so delicious! The crust is perfectly golden brown and the strawberries are sweet and juicy."
- "I love that this recipe is so easy to make. It's a great dessert for a crowd."
- "This is the best strawberry shortcake I've ever had. It's a must-try!"
Special Precautions and Tips:
- Don't overmix the batter, as this will make the crust tough.
- If you don't have a cast iron skillet, you can use a regular baking pan.
- Serve the shortcake warm for the best flavor.
