Strawberry Shortcake From British Origins to American Summertime Favourite

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.

Preheat the oven to 220°C (425°F).

In a mixing bowl, combine all-purpose flour, baking powder, salt, and sugar.

Add cold butter and mix until it resembles breadcrumbs.

Stir in vanilla and cream to form a loose dough.

Knead the dough lightly on a floured surface and pat it down to about 1 inch thick.

Cut out biscuits and place them on a lined baking tray.

Brush the tops with cream and sprinkle with caramel granulated sugar.

Bake in the oven for 12 to 15 minutes until golden.

Slice strawberries thickly and place them in a bowl.

Add sugar and a pinch of salt to the strawberries and stir to combine.

Let the strawberries sit to release their juices.

Whip 240 ml of cream with icing sugar and vanilla until soft peaks form.

Assemble the shortcake by layering strawberries and whipped cream between the biscuit halves.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens