Summertime Strawberry Shortcake

Vegetarian
Health score
4%
Summertime Strawberry Shortcake
45 min.
6
666kcal

Suggestions


As the warm sun brightens our days and fresh strawberries grace our markets, there's no better way to celebrate summertime than with a classic Summertime Strawberry Shortcake. This delightful dessert, bursting with flavor, is the perfect culmination of juicy strawberries, rich cream, and fluffy biscuits that practically melt in your mouth. It captures the essence of summer, transporting you to sun-drenched picnics and cheerful gatherings.

This vegetarian treat is not only a feast for the eyes but also a rich tapestry of flavors. The sweet, succulent strawberries are enhanced by a hint of sugar, creating a vibrant filling that contrasts beautifully with the buttery, tender biscuits. Topped with a cloud of whipped cream, every bite offers a celebration of texture and taste, making it an irresistible indulgence for guests and family alike.

Ready in just 45 minutes and serving six, this Strawberry Shortcake is accessible, allowing you to whip up a delightful dessert anytime the craving strikes. With its harmonious blend of ingredients and charming presentation, your friends will think you spent hours creating this masterpiece. So dust off your apron, gather those fresh strawberries, and let the aromas of summer fill your kitchen with this enchanting dessert!

Ingredients

  • tablespoon double-acting baking powder 
  • 0.8 cup butter divided
  •  eggs beaten
  • cups flour all-purpose
  • 0.7 cup cup heavy whipping cream light
  • 0.5 teaspoon salt 
  • cups strawberries hulled sliced
  • 0.5 cup sugar divided
  • cup whipping cream 

Equipment

  • bowl
  • baking sheet
  • oven
  • whisk
  • wire rack
  • serrated knife

Directions

  1. Toss strawberries with 1/2 cup sugar and set aside.
  2. Combine flour, remaining sugar, baking powder and salt in a separate bowl.
  3. Cut in 1/2 cup butter until mixture forms coarse crumbs; set aside.
  4. Whisk together egg and light cream; add to flour mixture, stirring just until moistened. Divide dough into 6 parts; pat into biscuits and place on a greased baking sheet.
  5. Bake at 450 degrees for 8 to 10 minutes, until golden. Cool biscuits briefly on a wire rack. Split in half with a serrated knife; spread bottoms with remaining butter. Top with berries and whipped cream; add tops.
  6. Garnish with remaining berries and cream.

Nutrition Facts

Calories666kcal
Protein4.51%
Fat62.21%
Carbs33.28%

Properties

Glycemic Index
54.52
Glycemic Load
36.79
Inflammation Score
-8
Nutrition Score
14.945217360621%

Flavonoids

Cyanidin
1.21mg
Petunidin
0.08mg
Delphinidin
0.22mg
Malvidin
0.01mg
Pelargonidin
17.89mg
Peonidin
0.04mg
Catechin
2.24mg
Epigallocatechin
0.56mg
Epicatechin
0.3mg
Epicatechin 3-gallate
0.11mg
Epigallocatechin 3-gallate
0.08mg
Naringenin
0.19mg
Kaempferol
0.36mg
Myricetin
0.03mg
Quercetin
0.8mg
Gallocatechin
0.02mg

Nutrients percent of daily need

Calories:666.28kcal
33.31%
Fat:46.92g
72.18%
Saturated Fat:29.15g
182.18%
Carbohydrates:56.46g
18.82%
Net Carbohydrates:53.89g
19.6%
Sugar:21.5g
23.89%
Cholesterol:162.59mg
54.2%
Sodium:620.11mg
26.96%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:7.65g
15.31%
Vitamin C:42.73mg
51.8%
Vitamin A:1609.44IU
32.19%
Manganese:0.57mg
28.31%
Selenium:18.38µg
26.25%
Folate:100.48µg
25.12%
Vitamin B1:0.36mg
24.2%
Vitamin B2:0.38mg
22.1%
Calcium:191mg
19.1%
Phosphorus:166.64mg
16.66%
Iron:2.64mg
14.67%
Vitamin B3:2.79mg
13.96%
Vitamin E:1.57mg
10.45%
Fiber:2.57g
10.28%
Potassium:235.89mg
6.74%
Magnesium:25.15mg
6.29%
Vitamin D:0.94µg
6.27%
Vitamin B5:0.59mg
5.86%
Vitamin K:5.7µg
5.43%
Copper:0.11mg
5.38%
Zinc:0.68mg
4.51%
Vitamin B6:0.09mg
4.34%
Vitamin B12:0.23µg
3.83%
Source:My Recipes