Strawberry Shortcake

by

Drop

POSTED Tue, March 24, 2015

Serves

8

Total Time

27 MINS

Calories

341

The easiest and quickest shortcake biscuits you'll ever make! Vegan bakers can substitute soy or coconut cream for excellent results.

recipe-image

    INGREDIENTS


  • Self raising flour icon
    Self raising flour

    400 g (about 3 cups)

  • Granulated sugar icon
    Granulated sugar

    2 tablespoons (about 25.5 g)

  • Heavy cream icon
    Heavy cream

    400 g (about 1 ¾ cups)

  • Strawberries icon
    Strawberries

    250 g (about 20 ¾)sliced

  • Sugar icon
    Sugar

    1 tablespoon (about 12.75 g)

    METHOD


  • 1. Pre-heat oven - 200°C
  • 2. Line a clean baking sheet with parchment paper
  • 3. Add self raising flour and granulated sugar to a clean large mixing bowl
  • 4. Whisk together
  • 5. Add heavy cream to the dough
  • 6. Mix together until dough forms
  • 7. Roll out
  • 8. Cut out
  • 9. Transfer dough to baking sheet
  • 10. Bake until golden brown - 12 min, 200°C
  • 11. Add strawberries to a clean small bowl
  • 12. Add heavy cream and sugar to a clean medium bowl
  • 13. Whisk until soft peaks form
  • 14. Assemble cake

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