Strawberry Shortcake with Vanilla Biscuits
By Joe
Source: King Arthur Baking — PJ Hamel, Strawberry Shortcake.
A strawberry shortcake recipe for 9 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Heat the oven. Fruit: Mash 2 cups (around 330g) of the strawberries. Slice the leftover strawberries, plus blend all of the berries using the sugar plus lemon juice. Leave to rest 1 hour. Heat the oven to 220°C. Gently grease a baking tray, or line it with parchment. Biscuits: Beat together the dry ingredients, plus work in the cold butter or shortening till the mixture is crumbly. Beat the vanilla and egg with the milk, next tip in all at once to the dry ingredients plus mix till the liquid is absorbed. Turn the dough out onto one gently floured surface and work four or five times, just till it holds together. Pat the dough out till it's around 1/2" to 3/4" thick, plus cut it in 2 1/2" to 3" rounds. In order to top the biscuits: put the biscuits on the ready baking tray. Brush the tops using milk for a shiny surface plus scatter with sugar, if wanted. Give it 10 to 12 minutes, till the tops are golden brown. Take out them from the oven plus cool for 15 minutes before serving. In order to assemble the shortcakes: Whip the cream till soft peaks form. Just before serving, split open this biscuits, spoon half the berries plus whipped cream on the bottom half, top using leftover biscuit halves, and spoon on the leftover berries plus cream. For highest-rising biscuits, use one sharp biscuit cutter, rather than one drinking glass. A sharp cutter cuts these edges cleanly, rather than mashing them together; one sharp cut allows the biscuits to rise higher.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Free sugars
15.9 g per serving
31.8 % of the 50 g daily maximum · 63.6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 521 kcal |
| Protein | 9.1 g |
| Carbohydrate | 66.9 g |
| of which sugars | 26.9 g |
| of which free sugars | 15.9 g |
| Fat | 24.9 g |
| of which saturates | 10.3 g |
| Fibre | 4.2 g |
| Salt | 1.27 g |
Protein per 100 kcal
1.7 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
