Strawberry Shortcake

Strawberry Shortcake
Strawberry Shortcake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • Biscuits

  • 1-3/4

    C flour

  • 1/2

    tsp. salt

  • 3

    Tbl. baking powder

  • 5

    Tbl. butter

  • 1

    C milk

  • Chantilly Cream

  • 1

    C heavy whipping cream, cold

  • 3

    Tbl. granulated sugar

  • Vanilla extract, to taste

  • Strawberries

  • 1

    pt. fresh strawberries

  • 1/2

    C granulated sugar

Directions

Preheat oven to 425. Sift the dry ingredients together. Cut in butter with a fork until mixture resembles a coarse corn meal. Add milk and mix until just incorporated; do not over mix. Spoon about 2 Tbl. per biscuit onto a greased cookie pan and bake 20-25 minutes until lightly golden. For Chantilly cream: Combine all ingredients and whip until a firm peak is achieved. Reserve in refrigerator. For Strawberries: Thoroughly wash strawberries and drain well. Slice into 1/4-inch thick slices. Toss with desired amount of sugar. This may be done a day ahead of time. Split and place a biscuit on a desert plate. Top generously with strawberries and syrup from strawberries. Top with a dollop of Chantilly cream.

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