Ingredients and Weight:
- Ripe strawberries: 1 pound, hulled and halved
- Granulated sugar: 1/2 cup
- Cornstarch: 2 tablespoons
- Lemon juice: 1 tablespoon
- Vanilla extract: 1 teaspoon
- Shortcake biscuits: 12, store-bought or homemade
- Whipped cream: 2 cups, homemade or store-bought
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- In a medium bowl, combine strawberries, sugar, cornstarch, lemon juice, and vanilla extract. Toss to coat.
- In a large skillet over medium heat, cook strawberry mixture until bubbly and thickened, about 5 minutes.
- Spread 1/4 cup of strawberry mixture onto 6 shortcake biscuits. Top with a second biscuit and a dollop of whipped cream.
- Repeat with remaining shortcakes.
Nutritional Information:
- Calories: 320 per serving (2 shortcakes)
- Fat: 12g
- Carbohydrates: 50g
- Protein: 5g
Dish Characteristics:
- Sweet and juicy strawberry filling
- Flaky and buttery shortcake biscuits
- Rich and fluffy whipped cream
- Perfect for a summery dessert
User Comments:
- "These strawberry shortcakes were so easy to make and absolutely delicious! The combination of sweet strawberries and flaky biscuits was perfect." - Sarah W.
- "I love that I could use store-bought biscuits to make these. They turned out so well and everyone loved them." - Jennifer S.
- "The whipped cream really takes these shortcakes to the next level. I highly recommend making your own for the best flavor." - Michael B.
Special Precautions and Tips:
- If you don't have cornstarch, you can substitute it with flour, but it may not thicken as well.
- If you don't have time to make homemade whipped cream, store-bought whipped cream will do just fine.
- To make the shortcakes ahead of time, prepare the strawberry mixture and biscuits. Then, assemble the shortcakes just before serving.
