STRAWBERRY SHORTCAKE! STEP BY STEP!❤

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.

Cut the stem off the strawberries and slice them.

Measure out 1 and 1/2 cups of strawberries and place them in a bowl.

Add 1/4 cup of water and sugar to the strawberries.

Add the zest of one lemon and stir until combined.

Bring the mixture to a boil, then reduce the heat to medium-low.

Add 1 tbsp lemon juice and 1 tsp vanilla extract to the mixture and stir.

Prepare a slurry by mixing 1 tbsp cornstarch with water.

Slowly add the cornstarch slurry to the strawberry mixture while stirring until thickened.

Cook the mixture at a low boil for about 5 minutes until it thickens and becomes clear.

Add 1 cup of fresh strawberries to the glaze and stir gently.

Add 1 tbsp butter to the glaze and stir until melted and combined.

Set the glaze aside to cool.

In a mixing bowl, add 2 cups of flour and 1 tbsp baking powder.

Add 7 tbsp of sugar to the flour and sift together.

Cut 7 tbsp of cold butter into small pieces and add to the flour mixture.

Use a pastry cutter to mix the butter into the flour until it resembles coarse crumbs.

Make a well in the center of the mixture and add 1 cup of heavy cream and 1 tsp vanilla extract.

Add about 1/4 cup of whole milk, leaving a little out, and mix until just combined.

Flour your surface and turn the dough out onto it.

Gently knead the dough a little and flatten it to about half an inch thick.

Use a cookie cutter to cut out biscuit shapes and place them on a parchment-lined baking sheet.

Brush the tops of the biscuits with heavy cream or milk for color.

Preheat the oven to 400°F and bake the biscuits for 15 to 25 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens