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Classic Strawberry Shortcake Recipe
|Flour||2 Cup (32 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Baking powder||1 Tablespoon|
|Cold heavy cream||1 1⁄2 Cup (24 tbs)|
|Whipping cream||1 1⁄2 Cup (24 tbs)|
|Strawberry sauce||1⁄2 Cup (8 tbs)|
|California strawberries||12 Ounce, stemmed, sliced|
Serving size: Complete recipe
Calories 3913 Calories from Fat 2265
% Daily Value*
Total Fat 255 g392.3%
Saturated Fat 162.8 g814.2%
Trans Fat 0 g
Cholesterol 1022.1 mg
Sodium 3363.1 mg140.1%
Total Carbohydrates 339 g112.9%
Dietary Fiber 14.1 g56.3%
Sugars 100.1 g
Protein 33 g66.4%
Vitamin A 105.8% Vitamin C 3.6%
Calcium 157.7% Iron 74.6%
*Based on a 2000 Calorie diet
Add the cream gradually, stirring gently with a fork just until moistened.
Shape gently into 6 balls and place them 3 inches apart on a parchment-lined baking sheet.
Bake in the center of the oven at 350 degrees for 25 to 30 minutes or until light golden brown.
Cool on the baking sheet.
Beat the whipping cream until stiff peaks form and sweeten with sugar.
Split shortcakes horizontally.
Divide Fresh Strawberry Sauce among 6 dessert plates.
Layer a shortcake bottom, 1/4 cup sliced strawberries and 1/4 cup whipped cream over each plate of sauce.
Cover with shortcake tops.
Spoon the remaining strawberries and whipped cream over the shortcakes.
Garnish with sprigs of mint.