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Strawberry Shortcake For Kids Recipe
|Unbleached all purpose flour||2 Cup (32 tbs)|
|Granulated sugar||2 Tablespoon|
|Baking powder||1 Tablespoon|
|Sweet butter||4 Tablespoon, chilled|
|Light cream||1⁄2 Cup (8 tbs)|
|Sweet butter||1 Tablespoon, softened (For Topping)|
|Strawberries||6 Cup (96 tbs)|
|Heavy cream||1 1⁄2 Cup (24 tbs), chilled|
|Strawberries||12 (For Garnish)|
Serving size: Complete recipe
Calories 3620 Calories from Fat 2084
% Daily Value*
Total Fat 237 g365.2%
Saturated Fat 145.2 g726.2%
Trans Fat 0 g
Cholesterol 787.7 mg
Sodium 2840.6 mg118.4%
Total Carbohydrates 345 g115.1%
Dietary Fiber 31.2 g125%
Sugars 89.8 g
Protein 47 g93.1%
Vitamin A 170.5% Vitamin C 1177.4%
Calcium 167.3% Iron 107.2%
*Based on a 2000 Calorie diet
Sift flour, sugar, salt and baking powder together into a mixing bowl.
Cut in the 4 tablespoons butter until mixture resembles oats.
Pour in cream and mix gently until just blended.
Roll dough out on a floured work surface to a thickness of % inch.
Cut into 3-inch circles with a cookie cutter.
Gather scraps, roll again and cut more rounds; you should have 6 rounds.
Bake shortcakes on a greased baking sheet for about 10 minutes, or until puffed and lightly browned.
Cool the biscuits slightly, split them, and spread softened butter lightly over the cut surfaces.
Set the bottoms on dessert plates; spoon on sliced strawberries, and crown with the tops of the biscuits.
Whip chilled cream, and spoon a dollop onto each shortcake, then garnish with a single perfect strawberry.