Strawberry Shortcake - Gemma's Bigger Bolder Baking Ep 11 - Gemma Stafford Recipe

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 large bowl, add flour, salt, sugar, and baking powder, and mix until combined.

In a jug, combine eggs, sour cream, and vanilla extract, and mix with a fork.

Grate frozen butter into the dry mix and stir until evenly distributed.

Pour the wet ingredients into the dry ingredients and mix gently until it starts to come together.

Bring the dough together into one ball with your hands.

Lightly flour the surface and turn out the dough.

Cut out the dough with your hands and place them onto a baking tray.

Glaze the shortcakes with a little milk for color.

Bake in a preheated oven at 400°F until golden brown.

Prepare the strawberries by slicing them and scraping the seeds from the vanilla pod into the strawberries.

Add sugar to the strawberries and stir, letting them sit at room temperature to release juices.

Once the shortcakes are baked and cooled, cut them in half.

Generously spoon over the macerated strawberries and their juices, add a dollop of softly whipped cream, and dust with icing sugar.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens