Ingredients for Honey Shortcakes And Strawberries
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How to Make Honey Shortcakes And Strawberries
- Allow 2 large eggs to stand at room temperature for 30 minutes.
- Meanwhile, grease and flour six 3/4 to 1-cup individual tube pans or 10-ounce custard cups. Set aside.
- In a small bowl, whisk together 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt. Set aside.
- Preheat oven to 350°F (175°C).
- In a medium mixing bowl, beat the eggs with an electric mixer on high speed for about 4 minutes, or until thick and pale yellow.
- Gradually add 3/4 cup granulated sugar, beating on medium speed for 3 to 4 minutes, or until light and fluffy.
- Beat in 1/4 cup honey.
- Gradually add the dry ingredients (flour mixture) to the wet ingredients, beating on low to medium speed just until combined.
- In a small saucepan, heat and stir together 1 cup whole milk and 2 tablespoons unsalted butter until the butter melts.
- Add the warm milk mixture to the batter, beating until just combined. Do not overmix.
- Pour batter evenly into the prepared pans or cups, filling about 2/3 full.
- Bake for 15 to 20 minutes, or until the tops spring back when lightly touched.
- Cool the shortcakes in the pans on a wire rack for 10 minutes.
- Carefully remove the shortcakes from the pans and cool completely on the wire rack.
- While the shortcakes cool, prepare the strawberries: In a medium bowl, combine 2 tablespoons honey, the zest of 1 lime, and the juice of 1/2 lime. Gently toss with 2 cups sliced fresh strawberries.
- To serve, place the shortcakes on a platter or individual plates. Spoon the strawberry mixture over the shortcakes.
- Top with a dollop of whipped cream, if desired.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
169g
Fat
17g
Carbs
19g
