Strawberry Shortcake
Serves
8
Total Time
22mins
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 flour400 g
- Granulated sugar2 tablespoons
- Heavy cream550 g
- Sugar1 tablespoon
- Strawberries250 gsliced
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 heavy cream and sugar to a clean medium bowl
- 12. Whisk until soft peaks form
- 13. Split the shortcakes, then fill with strawberries and whipped cream
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
