Scrumptious Strawberry Shortcakes
This recipe is taken from the 1994 Milk Calendar. These biscuits are also great for breakfast or at teatime with butter and jam.
- Prep: 20 min
- Cooking: 20 min
Ingredients
- Biscuits
- 2 cups (500 mL) all-purpose flour
- 3 tbsp (45 mL) sugar
- 1 tbsp (15 mL) baking powder
- 1/2 tsp (2 mL) baking soda
- of salt
- 1/2 cup (125 mL) butter cold, cut into bits
- 1 cup (250 mL) plain yogurt or sour cream
- 1 tbsp (15 mL) sugar
- Strawberry Filling
- 4 cups (1 L) sliced strawberries
- 3 tbsp (45 mL) sugar
- 2 cups (500 mL) 35 % cream
- 3 tbsp (45 mL) icing sugar
- 1 tsp (5 mL) vanilla extract
- Garnish
- 2 tbsp (30 mL) sifted icing sugar
- 8 whole fresh strawberries
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Preparation
Biscuit:
In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Stir in the butter using a pastry blender until mixture resembles coarse crumbs. Add the yogurt.
Form a ball with the dough.Roll out the dough on a lightly floured surface, to obtain a thickness of about 1 inch (2 1/2 cm). Cut into eight 3-in (7 1/2 cm) circles. Place on a buttered baking sheet. Lightly dust the cake with 1 tbsp (15 mL) sugar. Bake at 400 °F (200 °C) for 20 minutes. Cool.
Strawberries Filling:
Meanwhile, toss strawberries with sugar. Marinate at least 15 minutes, until the strawberries become juicy.
Whip cream until fluffy. Stir in icing sugar and vanilla extract.
To assemble:
Cut biscuits horizontally. Place the strawberries filling and some juice with a spoon on the bottom half. Garnish with a little whipped cream. Put the top half. Sprinkle with icing sugar. Garnish each plate with a whole strawberry.
Tips
Nutritional information
Per serving| Energy: | 518 Calories |
| Protein: | 7 g |
| Carbohydrate: | 50 g |
| Fat: | 33 g |
| Fibre: | 2.9 g |
| Sodium: | 302 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 14 % / 157 mg |
| Vitamin C: | 80 % |
| Vitamin A: | 34 % |
| Folate: | 27 % |
| Riboflavin: | 21 % |
