Strawberry shortcake Recipe
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Whipped with colorful icings and topped with juicy strawberries, these shortcakes are definitely a delight for all the sweet toothed people.
- Total Cook Time3 hrs 15 mins
- Prep Time 15 mins
- Cook Time3 hrs
- Recipe Servings4
- Medium
Ingredients of Strawberry shortcake
- Cream
How to Make Strawberry shortcake
1.
Instructions:1. Wash, hull and slice strawberries andplace in large bowl. Drizzle with honey, then toss to combine. Cover and placein refrigerator until ready to serve, at least 1 hour and up to 1 day.2. Whip cream with electric mixer untilthickened. Add sugar and continue beating until soft peaks are formed. Gentlyfold in yogurt and vanilla. Cover and place in refrigerator until ready toserve. Cream can be made up to a day ahead.3. Preheat oven to 425°F (220°C). Linebaking sheet with parchment paper. 4. In medium bowl, whisk togetherwhole-wheat pastry flour, all-purpose flour, sugar, baking powder, baking sodaand salt. In another medium bowl, whisk together buttermilk and canola oil. 5. Combine dry and wet mixtures and stiruntil just moistened. Do not over mix. Drop batter into eight mounds ontoprepared baking sheet and bake until golden brown, about 10 minutes.6. To serve, using serrated knife, gentlycut warm biscuits in half horizontally. Place each bottom half on plate, topwith about 1/3 cup (75 mL) strawberries with their accumulated juice and largedollop of whipped topping. Cap with top halves of biscuits and serve. Note: Whole-wheat, all-purpose flour can besubstituted for whole-wheat pastry flour.