Cook and Scale
Strawberry Shortcake
6 servings · 43 min total
Tender buttery biscuits split and piled high with juicy macerated strawberries and clouds of whipped cream. The taste of summer on a plate.
Ingredients
- 600 g strawberry, hulled and sliced
- 3 tbsp white sugar
- 1 tbsp lemon juice
- 300 g wheat flour
- 2 tbsp white sugar
- 1 tbsp baking powder
- 1 pinch salt
- 90 g butter, cold and cubed
- 1¾ dl milk
- 3 dl heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Contains: Gluten, Milk
Allergen info is best-effort — please verify yourself.
Method
- 1.
Macerate the strawberries — Toss the sliced strawberries with the sugar and lemon juice and set aside to macerate while you make the biscuits.
- 2.
Make the biscuit dough — Heat the oven to 220C. Rub the cold butter into the flour, sugar, baking powder, and salt, then stir in the milk to a soft dough. Pat out and cut into six rounds.
- 3.
Bake the biscuits — Bake the biscuits for about 18 minutes until risen and golden. Let cool, then split each in half.
- 4.
Whip cream and assemble — Whip the cream with the icing sugar and vanilla to soft peaks. Fill each biscuit with cream and the macerated strawberries and their juices.