Strawberry Shortcakes

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Strawberry Shortcakes
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Health Score:
4,5 / 10
50 min.
ready in 1 hr 10 min.
Ready in


For the shortcakes
350 grams Pastry flour
1 tsp Baking powder
1 pinch salt
100 grams sugar
150 grams cold butter
120 milliliters Whipped cream
2 Tbsps melted butter
For serving
350 grams Strawberries
2 Tbsps sugar
1 Tbsp lemon juice
200 milliliters Whipped cream
1 packet whipped cream stabilizer
powdered sugar (for dusting)
How healthy are the main ingredients?
StrawberryWhipped creamWhipped creamsugarsugarsalt

Preparation steps


Preheat oven to 180°C (approximately 350°F).


For the shortcakes, mix flour with baking powder, salt and sugar in a bowl. Cut cold butter into pieces and add to bowl. Cut ingredients together with a knife. Pour in cream while stirring until dough is smooth. Roll out on a floured surface until about 1 cm (approximately 1/2 inch) thick and cut out circles measuring 7 cm (approximately 3 inches) in diameter. Place on a baking sheet lined with parchment paper and bake until golden brown, about 15-20 minutes. Shortcakes are done when toothpicks inserted in centers come out clean. Remove from oven, cool slightly and while still warm, cut in half horizontally. Spread cut surfaces with melted butter and cool.


For serving, clean strawberries and cut into slices. Mix with sugar and lemon juice. Remove 2-3 tablespoons and puree with an immersion blender. Mix back into strawberry mixture.


Whip cream with stabilizer until stiff and spread on bottom halves of shortcakes. Top with strawberries and more whipped cream. Place top layers back on and serve dusted with powdered sugar.