Homemade strawberry shortcake – Eat With Your Eyes


Ingredients: 2 1/2 teaspoons baking powder (use 2 if at high altitude),2 cups all-purpose flour,1 1/4 cups heavy whipping cream,1 1/2 cups heavy whipping cream,1/2 to 2/3 teaspoon salt (use one teaspoon if at high altitude),4 cups strawberries,1/4 cup sugar

  1. Rinse and quarter the strawberries. Using a potato masher or other tool, partially crush the strawberries.
  2. Put them in a bowl with the sugar. Set in fridge.Preheat the oven to 450 degrees F.
  3. Whisk together flour, baking powder and salt.
  4. Add 1 1/2 cups heavy whipping cream.
  5. Mix with a rubber spatula, wooden spoon or fork until most of the dry ingredients are moistened. Knead until smooth. Divide the dough into eight parts. Shape into 3-inch rounds that are about 3/4-inch thick.
  6. Place on a baking sheet with a sheet of parchment paper.
  7. Bake for 12 minutes or until slightly browned.
  8. Remove from oven and let cool for 15-20 minutes.Whip the 1 1/4 cups heavy whipping cream until soft peaks form.To assemble, cut the biscuits in half so theres a top and bottom. Spoon generous spoonfuls of the strawberry mixture onto the bottom half of the biscuit. Top with a large dollop of whipped cream. Top with the other half biscuit.


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