Strawberry Shortcakes
Recipe: #26492
July 11, 2017
Categories: Desserts, Cakes, Strawberry, July 4th, Labor Day, Mothers Day Oven Bake, Vegetarian, Flour, Spices, Kosher Dairy, more
"Recipe source: Bon Appetit (July 1991)"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (169.9 g)
- Calories 396.8
- Total Fat - 15 g
- Saturated Fat - 8.9 g
- Cholesterol - 38 mg
- Sodium - 515.7 mg
- Total Carbohydrate - 63 g
- Dietary Fiber - 2.9 g
- Sugars - 34 g
- Protein - 4.8 g
- Calcium - 55.3 mg
- Iron - 0.8 mg
- Vitamin C - 7.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a bowl toss berries with 2/3 cup sugar and cover and refrigerate for 3 hours.
Step 2
Preheat oven to 400 degrees F.
Step 3
In a food processor combine flour, remaining 2 tablespoons sugar, poppy seeds, dream of tartar, baking soda and salt. Add butter and cut in using on/off turns until mixture resembles coarse meal. Add half and half; mix just until moist clumps form. Turn dough out onto a floured surface and roll out to 1/2 inch thick round. Cut out biscuits using a 3 1/4 inch round cookie cutter. Transfer to cookie sheet, spacing them apart and bake until golden brown (10-15 minutes). Cool on a rack.
Step 4
Using a seated knife, cut biscuits horizontally in half. Place lower halves cut cut side up on plates; top with berries and dollops of whipped cream. Cover with biscuit tops. Serve, passing remain berries and additional whipped cream.
Tips
No special items needed.
2 Reviews
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