Blast from the Past: Individual Strawberry Shortcakes Recipe | Strawberry Dessert Ideas

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.

Gather all ingredients for the cake part of the strawberry shortcake.

In a bowl, combine 2 cups of all-purpose flour, 1/2 teaspoon of salt, 1 tablespoon of baking powder, and 3 tablespoons of sugar.

Cut in 1 stick of very cold butter into the flour mixture until it resembles cornmeal.

Transfer the mixture to a bowl and make a well in the center.

Add 2/3 cup of half and half to the well and mix into the dough.

Sprinkle flour on the counter and place the dough on it to prevent sticking.

Knead the dough gently, handling it as little as possible.

Pat the dough out to 3/4 to 1 inch thick and cut into biscuit shapes.

Place the biscuits on a cookie sheet and brush the tops with half and half.

Sprinkle extra sugar on top of the biscuits.

Bake in a preheated oven at 400 degrees Fahrenheit.

Prepare the strawberries by quartering larger ones and halving smaller ones, using about 1 quart.

Toss the strawberries with 1/4 cup of sugar to create juice.

Stir the strawberries to mix with the sugar.

Remove the biscuits from the oven and slice them with a serrated knife.

Layer strawberries on top of the biscuit, adding some of the juice.

Top with sweetened whipped cream and garnish with fresh mint.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens