Strawberry Shortcake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
This strawberry shortcake layers homemade buttermilk biscuits with fresh strawberries and sweetened whipped cream. A classic spring and summer dessert that balances light, fluffy cake with bright fruit and rich cream.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 1/2 pounds strawberries, (stemmed and sliced or quartered)
- 1/3 cup granulated sugar
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 tablespoons baking powder
- 1 teaspoon salt
- 3/4 cup cold unsalted butter, (cut into small pieces)
- 1 1/3 cups cold heavy cream
- 1 teaspoon pure vanilla extract
- 2 tablespoons heavy cream, (for brushing on shortcakes)
- Turbinado sugar, (for sprinkling on shortcakes)
- 1 cup heavy whipping cream
- 3 tablespoons confectioners' sugar
- Pinch of salt
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 40m
- Cook
- 20m
- Sodium
- 359mg
- Total sugar
- 24g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 379mg
- Calcium
- 81mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 40M
- SODIUM
- 359MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.