How to Make Strawberry Shortcake | Hilah Cooking

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener, while brown sugar is often less expensive.

whipped cream

🥗Healthier: Greek yogurt

💰Cheaper: cool whip

Greek yogurt adds protein and is lower in calories, while cool whip is often more affordable.

In a mixing bowl, whisk together the dry ingredients for the shortcake.

Pour in about 15 tablespoons of heavy cream, reserving a little for brushing the tops of the biscuits.

Mix until it forms a loose ball, being careful not to overwork the dough.

Flour the countertop and plop the dough out, kneading it gently for less than 30 seconds until it feels like Play Dough.

Roll out the dough to about half an inch thick.

Use a cookie cutter to cut out bunny head shapes, pressing down without twisting.

Cut out ovoid shapes for bunny ears from the remaining dough.

Brush the tops of the bunny heads with the reserved heavy cream to help attach the ears.

Attach the bunny ears to the heads, using the cream to glue them on.

Sprinkle raw sugar on top of the biscuits for texture and sweetness.

Bake the biscuits in the oven until golden brown.

Once baked, split the biscuits while warm.

Slice fresh strawberries and mix them with brown sugar and vanilla to create a filling.

Use some of the strawberry juice in the filling.

Prepare whipped cream to soft peaks, adding a little sugar for sweetness.

Layer the bottom half of the biscuit with the strawberry mixture and a dollop of whipped cream, then top with the other half.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens