Strawberry Shortcake – Fresh & Fluffy Delight
Strawberry ShortcakeFresh & Fruity
Ingredients
- 250 g fresh strawberries, sliced
- 50 g granulated sugar
- 250 g all-purpose flour
- 50 g sugar (for biscuits)
- 2 tsp baking powder
- 1/4 tsp salt
- 115 g unsalted butter, cold
- 120 ml milk
- 250 ml heavy cream, whipped
- 1 tsp vanilla extract
Why This Recipe Works
- Fresh and seasonal strawberries give natural sweetness.
- Fluffy biscuits for soft, tender layers.
- Balanced sweetness with lightly sweetened whipped cream.
Pro tip: Serve immediately for maximum freshness and texture contrast.
Step-by-Step Method
- Preheat oven to 200°C (400°F).
- Macerate strawberries with sugar for 15 minutes.
- Combine flour, baking powder, sugar, and salt in a bowl.
- Cut in butter until crumbly; stir in milk to form dough.
- Drop dough onto baking sheet and bake 12–15 minutes.
- Split biscuits, layer with strawberries and whipped cream, top with remaining layers.
Pro Tips
- Use ripe, firm strawberries for best flavor.
- Whip cream to soft peaks for airy texture.
- Chill whipped cream before assembly to hold shape.
Storage
- Best eaten immediately; store leftovers covered in fridge for up to 1 day.
- Do not pre-assemble too early to avoid soggy biscuits.
Nutrition (per serving, approx.)
350 kcal • 6 g protein • 18 g fat • 38 g carbs
FAQ
Can I use frozen strawberries?
Yes, but thaw and drain excess liquid to avoid soggy biscuits.
Can I make it gluten-free?
Yes, substitute all-purpose flour with a gluten-free blend.
Can I make mini servings?
Yes, use small ramekins for individual portions.
