8Ingredients
590Calories
27Minutes

Ingredients

  • 4 pints strawberries (hulled and halved)
  • 1/4 cup sugar (plus 2 tbsp to sprinkle)
  • 4 cups cream (heay)
  • 4 1/4 cups flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 10 tablespoons unsalted butter (cold, cubed)
  • 1 egg yolk (mixed with 1 tsp water)

Directions

  1. Preheat the oven to 400°F. Line 2 baking sheets with parchment paper. Toss strawberries and 1/4 cup sugar in a large bowl. Refrigerate until ready to serve. Beat 2 cups of the cream in a medium bowl with an electric mixer on medium speed until soft peaks form. Refrigerate until ready to serve.
  2. For the shortcakes, place flour, baking powder and salt in a food processor and pulse until well blended. Add butter and pulse until mixture resembles coarse crumbs. Transfer to a bowl. Add remaining 2 cups cream and mix with a fork until smooth. If mixture is too dry, add a few more tablespoons of cream or milk. Turn out onto a floured work surface and roll to 3/4 inch thickness.
  3. Use a 2 1/2 to 3 inch round cookie cutter to cut circles from dough. Place circles 2 inches apart on prepared baking sheets. Brush tops with egg yolk mixture. Sprinkle with 2 tbsp sugar.
  4. Bake about 12 mins or until puffed and browned at the edges. Cool on wire racks.
  5. To serve, split shortcakes in half. Place bottoms in shallow bowls. Top with whipped cream, then strawberries with their juices. Replace tops. Serve remaining cream and strawberries on the side.
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NutritionView more

590Calories
Sodium19%DV450mg
Fat52%DV34g
Protein22%DV11g
Carbs21%DV62g
Fiber16%DV4g

PER SERVING *

Calories590Calories from Fat310
% DAILY VALUE*
Total Fat34g52%
Saturated Fat21g105%
Trans Fat
Cholesterol130mg43%
Sodium450mg19%
Potassium420mg12%
Protein11g22%
Calories from Fat310
% DAILY VALUE*
Total Carbohydrate62g21%
Dietary Fiber4g16%
Sugars12g24%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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