Strawberry shortcakes recipe

A recipe for popular shortcakes, which are crumbly biscuits served with strawberries and whipped cream

5 z 3 ocen

Prep Time 30

Cook Time 15

Servings 12

Calories 270 kcal

Add flour, sugar, and baking powder to a bowl.
300 g wheat flour - al-purpose, 3 teaspoons baking powder, 50 g sugar
Add butter cut into pieces and crumble the mixture with your fingers until it resembles breadcrumbs.
85 g butter
Grate the egg yolks on a fine grater and add to the dough (I made it without because I forgot ;)).
2 egg yolks
Gradually add cold heavy cream to the dough and knead until it forms a nice ball.
3/4 cup heavy cream
Flatten the dough or lightly roll it out to a thickness of 1.5-2 cm and cut out circles with a glass - my glass had a diameter of 6 cm.
Quickly knead the remaining dough, roll it out, and cut out circles again.
Place the circles on a board with baking paper - put them in the fridge for an hour.
Preheat the oven to 230 degrees (top-bottom mode).
Brush the top of the shortcakes with melted butter and sprinkle with one tablespoon of sugar.
1 tablespoon butter
Place the chilled shortcakes in the oven and bake for about 15 minutes - until golden brown.
After baking, cool the shortcakes.

Whip the cold heavy cream with powdered sugar until thick.
250 ml heavy cream, 1 tablespoon powdered sugar

Wash the strawberries and cut them into smaller pieces - add a tablespoon of sugar, mix, and set aside until they release a little juice.
250-300 g strawberries
Cut the shortcakes in half, place strawberries with juice and whipped cream on each.
Cover with the cut-off piece and serve

Enjoy!

Servings: 1pieceCalories: 270kcalCarbohydrates: 23gProtein: 4gFat: 17g

Keyword shortcakes with strawberries, shortcakes with whipped cream

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