Ingredients for Homemade Strawberry Shortcake
- 2 pints fresh strawberries, hulled and sliced
- 2 cups all-purpose flour
- Shortening
- 4 teaspoons baking powder
- 3/4 cup milk (plus more as needed)
- 1/2 teaspoon salt
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How to Make Homemade Strawberry Shortcake
- Preheat oven to 450°F (232°C).
- Wash, hull, and slice 2 pints of fresh strawberries.
- Place sliced strawberries in a medium bowl.
- Add 1/4 cup granulated sugar to the strawberries and gently toss to combine. Refrigerate for at least 15 minutes to allow the strawberries to release their juices.
- In a large mixing bowl, whisk together 2 cups all-purpose flour, 4 teaspoons baking powder, and 1/2 teaspoon salt.
- Cut in 1/2 cup of cold, unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Gradually stir in 3/4 cup of milk, mixing until just combined. Add more milk, 1 tablespoon at a time, if needed to achieve a soft, slightly sticky dough.
- Gently turn the dough out onto a lightly floured surface and knead for 20-25 seconds.
- Use a 1/4 cup cookie scoop or your hands to form the biscuits. Place them onto an ungreased baking sheet.
- Bake for 10-12 minutes, or until the biscuits are golden brown.
- Let the biscuits cool slightly before splitting them in half horizontally.
- Top the bottom half of each biscuit with the chilled strawberry compote.
- Top with the remaining biscuit halves.
- Serve warm or at room temperature, topped with whipped cream and your choice of milk or ice cream.
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
27g
Fat
21g
Carbs
20g
Recipe Tags (Choose a tag and find related recipes!)
30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Healthy Desserts Fruit American Easy Beginner Cook Spring Summer Cakes Dietary Low Cholesterol Seasonal Inexpensive Healthy 2 Low In Something Berries Strawberries Number Of Servings Presentation Served Cold Served Hot
