Strawberry Shortcakes

6
Servings
3.5h
Prep Time
15m
Cook Time
3h 45m
Ready In


"Recipe source: Bon Appetit (July 1991)"

Original recipe yields 6 servings
OK

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 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 & Variations


No special items needed.

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