Strawberry shortcake Recipe

 
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Strawberry shortcake
  • Chef: Canola Info
  • Recipe Servings: 4
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

Whipped with colorful icings and topped with juicy strawberries, these shortcakes are definitely a delight for all the sweet toothed people.

Ingredients of Strawberry shortcake

  • Cream

How to Make Strawberry shortcake

  • 1.Instructions: 1. Wash, hull and slice strawberries and place in large bowl. Drizzle with honey, then toss to combine. Cover and place in refrigerator until ready to serve, at least 1 hour and up to 1 day. 2. Whip cream with electric mixer until thickened. Add sugar and continue beating until soft peaks are formed. Gently fold in yogurt and vanilla. Cover and place in refrigerator until ready to serve. Cream can be made up to a day ahead. 3. Preheat oven to 425°F (220°C). Line baking sheet with parchment paper. 4. In medium bowl, whisk together whole-wheat pastry flour, all-purpose flour, sugar, baking powder, baking soda and salt. In another medium bowl, whisk together buttermilk and canola oil. 5. Combine dry and wet mixtures and stir until just moistened. Do not over mix. Drop batter into eight mounds onto prepared baking sheet and bake until golden brown, about 10 minutes. 6. To serve, using serrated knife, gently cut warm biscuits in half horizontally. Place each bottom half on plate, top with about 1/3 cup (75 mL) strawberries with their accumulated juice and large dollop of whipped topping. Cap with top halves of biscuits and serve. Note: Whole-wheat, all-purpose flour can be substituted for whole-wheat pastry flour.

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