Strawberry shortcakes
Difficulty
Easy 👌20
min.
Preparation
15
min.
Baking
0
min.
Resting
Ingredients
| 250 g | strawberries |
| 400 g | flour |
| 2 tbsp | baking powder |
| ¼ tsp | salt |
| 110 g | sugar |
| 200 g | unsalted butter (cold) |
| 250 ml | buttermilk (cold) |
| 2 tbsp | sliced almonds |
| 1 | vanilla bean |
| 250 ml | heavy cream |
| flour (for dusting) | |
| buttermilk |
Metric
Imperial
Utensils
- oven
- bowl
- baking sheet
- pastry brush
- knife
- cutting board
- hand mixer with beaters
Nutrition per serving
Cal
445
445
Protein
7 g
7 g
Fat
27 g
27 g
Carb
45 g
45 g
Step 1/4
- 400 g flour
- 2 tbsp baking powder
- ¼ tsp salt
- 60 g sugar
- 200 g unsalted butter (cold)
- 250 ml buttermilk (cold)
- oven
- bowl
Preheat oven to 220°C/425°F. Mix flour with baking powder, salt, and sugar in a bowl. Dice butter and work it into the flour mixture with a fork, until a crumbly dough is formed. Next, gradually add in the cold buttermilk and knead the dough.
Step 2/4
- 2 tbsp sliced almonds
- flour (for dusting)
- buttermilk
- baking sheet
- pastry brush
Press the dough flat with your hands on a floured surface. Cut out the biscuits and transfer them to a baking sheet. Brush biscuits with some buttermilk, sprinkle with almonds, and bake for 15 min.
Step 3/4
- 1 vanilla bean
- 250 g strawberries
- 250 ml heavy cream
- sugar
- knife
- cutting board
- hand mixer with beaters
Scrape the vanilla bean. Hull and halve the strawberries, sprinkle with some sugar. Beat the cream with the remaining sugar and the vanilla bean seeds until stiff.
Step 4/4
Halve the shortcakes, fill with strawberries and whipped cream. Top the cake with more cream, berries, and sliced almonds. Enjoy!
in Berlin