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Strawberry Shortcake

A single warm, buttery baking-powder shortcake split and filled with sugared strawberries and softly whipped cream, the classic American summer dessert, made in a biscuit style rather than as a sponge.

SnacksMainsVegetarianUnder 30 min
29 min15 prep · 14 cookEasy721 kcalper serving
Strawberry Shortcake

Instructions

  1. Hull 120 g of strawberries. Slice two thirds of them about 5 mm thick and crush the rest lightly with a fork so they give up their juice. Toss both with 1 tsp of caster sugar in a small bowl and leave at room temperature for 30 minutes, stirring once, until a glossy syrup forms.
  2. Heat the oven to 220C and line a small baking tray with baking paper. Whisk 60 g of plain flour, 1 tbsp of caster sugar, 0.75 tsp of baking powder and 1 pinch of fine salt in a bowl.
  3. Add 15 g of cold diced butter and rub it in with your fingertips only until the mixture looks like coarse breadcrumbs with a few pea-sized flakes still visible, those flakes make the shortcake flaky, so stop before it turns to sand.

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Per serving

721kcal
12gprotein
90gcarbs
36gfat
5gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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