Strawberry Shortcake
Serves
8
Total Time
27mins
Calories
341
The easiest and quickest shortcake biscuits you'll ever make! Vegan bakers can substitute soy or coconut cream for excellent results.
- Self raising flour
400 g (about 3 cups)
- Granulated sugar
2 tablespoons (about 26 g)
- Heavy cream
550 g (about 2 ¼ cups)
- Strawberries
250 g (about 20 ¾)sliced
- Sugar
1 tablespoon (about 13 g)
INGREDIENTS
- 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 flour-sugar mixture
- 6. Mix together until dough forms
- 7. Roll out on a lightly floured surface
- 8. Cut out 2-inch rounds
- 9. Transfer rounds to baking sheet
- 10. Bake until golden brown - 12 min, 200°C
- 11. Add strawberries to a clean small bowl and set aside
- 12. Add heavy cream and sugar to a clean medium bowl
- 13. Whisk until soft peaks form
- 14. Assemble shortcakes
METHOD
Make this recipe in the Drop Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
