Shortcakes with Fresh Strawberries

Prep Time:
15 min
Cook Time:
19 min
Total Time:
45 min
Yield:
8 servings

Ingredients

  • 2 cups White Lily® Enriched Unbleached Self-Rising Flour
  • 1/4 cup sugar, divided
  • 1/2 cup cold butter, cut into 1/2-inch pieces
  • 1 pint cold heavy cream (2 cups), divided
  • 1/2 cup powdered sugar, plus additional for garnish
  • 4 cups sliced strawberries, sweetened to taste

Instructions

  1. HEAT oven to 425°F. Combine flour and 3 tablespoons sugar in medium bowl. Cut in butter with pastry blender or two knives until crumbs are the size of peas. Blend in 3/4 cup cream with fork until dough holds together.
  2. TURN dough onto lightly floured surface. Knead 4 to 5 times. Roll out to 3/4-inch thickness. Cut using floured 2 1/2-inch biscuit cutter. Place on baking sheet. Reroll scraps to cut remaining shortcakes. Brush tops with 1 tablespoon cream. Sprinkle with 1 tablespoon sugar.
  3. BAKE 10 minutes or until golden brown. Cool on wire rack.
  4. BEAT remaining cream and powdered sugar in medium bowl with mixer on high speed until stiff peaks form.
  5. SPLIT biscuits in half horizontally. Top bottom halves with strawberries and whipped cream. Place top halves over whipped cream. Sprinkle with additional powdered sugar, if desired.

Nutrition

Serving Size (1/8 of recipe), Calories 490 (Calories from Fat 300), Total Fat 34g (Saturated Fat 21g, Trans Fat 1g), Cholesterol 100mg, Sodium 460mg, Total Carbohydrate 44g (Dietary Fiber 2g, Sugars 19g), Protein 5g; Percent Daily Value*: Vitamin A 30%, Vitamin C 50%, Calcium 6%, Iron 10%.

*Percent Daily Values are based on a 2,000 calorie diet.

Baking Tip

Roll biscuit dough to about 1/2-inch thickness to ensure good height. Cut biscuits with a sharp-edged cutter, straight down, without twisting the cutter.

Baking Tip

Self-rising flour is ideal for biscuit recipes because it ensures the correct amount of leavener is used, and that it's evenly distributed.