Strawberry Shortcake
Community· not yet ratedButtery sweet biscuits split and layered with whipped cream and fresh strawberries.
✓ Weight Loss Friendly (<450 kcal)✓ Vegetarian⚠ Avoid for Diabetics (High Sugar/Carbs)⚠ Contains Gluten⚠ Contains Dairy/Eggs (Non-Vegan)
Ingredients
Added Sweeteners1
Caster Sugar60 gmissing
Baking & Cooking3
Plain Flour300 gmissing
Baking Powder1 tablespoonmissing
Strawberries400 gmissing
Dairy3
Butter80 gmissing
Milk180 mlmissing
Double Cream300 mlmissing
Nutrition (per serving)
≈ Estimated420Calories
6gProtein
46gCarbs
24gFat
Instructions
1
Heat the oven to 200C. Rub the butter into the flour, baking powder, half the sugar and a pinch of salt until crumbly.
2
Stir in the milk to form a soft dough, pat out to 2cm thick and cut into six rounds. Bake for 12-15 minutes until risen and golden. Cool.
3
Hull and slice the strawberries, toss with the remaining sugar and leave for 10 minutes to become syrupy.
4
Whip the cream to soft peaks.
5
Split each shortcake, fill with cream and strawberries, replace the tops and spoon over a little more fruit and syrup to serve.
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