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    DESSERTS

    Strawberry Shortcake Recipe

    8 servings

    分量

    30 minutes

    調理時間

    1 hour

    総時間
    料理を始める

    材料

    2 cups all-purpose flour (plus more to dust)

    1 1/2 Tbsp baking powder

    1 Tbsp granulated sugar

    1 tsp salt

    5 Tbsp unsalted butter (cold, diced)

    1/2 cup heavy whipping cream (cold)

    1/2 cup milk (cold)

    1/2 tsp vanilla extract

    1 1/2 lbs strawberries (hulled and sliced)

    1/4 cup granulated sugar

    1 cups heavy whipping cream

    1 1/2 Tbsp granulated sugar

    1/2 tsp vanilla extract

    手順

    How to Make Biscuits

    In a large mixing bowl, whisk together dry ingredients then sift together. Add 5 Tbsp diced cold butter and cut it into the flour mixture with a pastry cutter or with a food processor until it resembles course crumbs.

    Stir together 1/2 cup milk, 1/2 cup heavy cream, and 1/2 tsp vanilla and pour over flour mixture. Fold together with wooden spoon until dough starts coming together then turn out onto a well-floured surface.

    Pat into a rectangle. Fold in half and pat down slightly into another rectangle. Fold in half a second time and pat down into a rectangle. Cover with a tea towel and rest for 30 minutes at room temperature (65˚-75˚F).

    Preheat the oven to 425˚and line a baking sheet with parchment paper. Gently pat into a 5” x 10” rectangle (3/4” thickness). Use a floured 2 1/2" round cutter to cut out 8 rounds. Dip in flour with each cut and push straight down into the dough without twisting the cutter.

    Transfer rounds to lined baking sheet, 1/2” apart and Bake at 425˚F for 13-15 minutes or until golden on top. Cool biscuits on a rack for 10 minutes before assembling.

    Macerate Strawberries

    Slice strawberries and place into a large bowl. Sprinkle with 1/4 cup sugar and stir to combine. Cover and refrigerate until ready to serve.

    Make Whipped Cream

    In a mixing bowl, beat together 1 cup cold heavy cream with 1 1/2 Tbsp sugar and 1/2 tsp vanilla for about 2 minutes on medium/high speed or until medium-soft peaks form.

    How to Assemble Strawberry Shortcakes

    Split biscuit in half. Add strawberries with some sauce. Top with generous dollop of cream. Cover with biscuit top, add more cream and strawberries.

    栄養

    サービングサイズ

    -

    カロリー

    408 kcal

    脂肪総量

    25 g

    飽和脂肪

    15 g

    不飽和脂肪

    -

    トランス脂肪

    -

    コレステロール

    81 mg

    ナトリウム

    319 mg

    炭水化物総量

    43 g

    食物繊維

    3 g

    糖質総量

    15 g

    タンパク質

    5 g

    8 servings

    分量

    30 minutes

    調理時間

    1 hour

    総時間
    料理を始める

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    材料

    2 cups all-purpose flour (plus more to dust)

    1 1/2 Tbsp baking powder

    1 Tbsp granulated sugar

    1 tsp salt

    5 Tbsp unsalted butter (cold, diced)

    1/2 cup heavy whipping cream (cold)

    1/2 cup milk (cold)

    1/2 tsp vanilla extract

    1 1/2 lbs strawberries (hulled and sliced)

    1/4 cup granulated sugar

    1 cups heavy whipping cream

    1 1/2 Tbsp granulated sugar

    1/2 tsp vanilla extract

    手順

    1

    How to Make Biscuits

    2

    In a large mixing bowl, whisk together dry ingredients then sift together. Add 5 Tbsp diced cold butter and cut it into the flour mixture with a pastry cutter or with a food processor until it resembles course crumbs.

    3

    Stir together 1/2 cup milk, 1/2 cup heavy cream, and 1/2 tsp vanilla and pour over flour mixture. Fold together with wooden spoon until dough starts coming together then turn out onto a well-floured surface.

    4

    Pat into a rectangle. Fold in half and pat down slightly into another rectangle. Fold in half a second time and pat down into a rectangle. Cover with a tea towel and rest for 30 minutes at room temperature (65˚-75˚F).

    5

    Preheat the oven to 425˚and line a baking sheet with parchment paper. Gently pat into a 5” x 10” rectangle (3/4” thickness). Use a floured 2 1/2" round cutter to cut out 8 rounds. Dip in flour with each cut and push straight down into the dough without twisting the cutter.

    6

    Transfer rounds to lined baking sheet, 1/2” apart and Bake at 425˚F for 13-15 minutes or until golden on top. Cool biscuits on a rack for 10 minutes before assembling.

    7

    Macerate Strawberries

    8

    Slice strawberries and place into a large bowl. Sprinkle with 1/4 cup sugar and stir to combine. Cover and refrigerate until ready to serve.

    9

    Make Whipped Cream

    10

    In a mixing bowl, beat together 1 cup cold heavy cream with 1 1/2 Tbsp sugar and 1/2 tsp vanilla for about 2 minutes on medium/high speed or until medium-soft peaks form.

    11

    How to Assemble Strawberry Shortcakes

    12

    Split biscuit in half. Add strawberries with some sauce. Top with generous dollop of cream. Cover with biscuit top, add more cream and strawberries.