Strawberry Shortcakes

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Dessert
Strawberry Shortcakes

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Recipe Data

8
Servings

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    Servings and Ingredients

    Ingredients
    Serves 8
    QuantityIngredientAdd
    2 (16 oz each) pkg organic Driscoll strawberries, quartered
    ¼ c. plus 3 tbsp sugar, divided
    ½ tsp. vanilla extract
    2 c. flour
    1 tbsp. baking powder
    ½ tsp. salt
    1 tsp. cinnamon
    ½ c. Organic Valley butter, chilled
    ⅔ c. Organic Valley half-and-half
    1 c. whipped topping, thawed, divided

    Directions

    1. Stir together strawberries, 1/4 cup sugar and extract. Set aside.
    2. Combine remaining 3 tablespoons sugar, flour, baking powder, salt and cinnamon in a food processor. Pulse to combine.
    3. Cut butter into 8 pieces; add to flour mixture. Pulse until mixture is crumbly. Transfer flour mixture into a bowl. Stir in half-and-half. Set aside 1 minute.
    4. Turn dough onto a floured surface; knead 2 or 3 times. Pat into a 6-by-12-inch rectangle. Cut into 8 biscuits.
    5. Bake in a 350-degree oven for 10 minutes.
    6. Split warm biscuits; top each bottom half with 1/3 cup strawberry mixture, biscuit top and 2 tbsp whipped topping.

    Nutrition facts

    Servings

    340 Calories per serving

    Amounts Per Serving

    • Total Fat: 16g
    • Cholesterol: 40mg
    • Sodium: 440mg
    • Total Carbohydrates: 46g
    • Protein: 4g

    Daily Values

    0%
    Vitamin A 8%
    0%
    Vitamin C 110%
    0%
    Iron 10%
    0%
    Calcium 8%