New Recipes
Strawberry Shortcake
8 servings
분량30 minutes
활동 시간1 hour
총 시간재료
6 cups fresh strawberries
⅓ cup white sugar
2 ¼ cups all-purpose flour
¼ cup white sugar
1 tablespoon baking powder
¼ teaspoon salt
½ cup butter cold unsalted butter, cut into ½-inch pieces
1 large egg, lightly beaten
¾ cup half-and-half
2 teaspoons vanilla extract, divided
1 ½ cups whipped heavy cream
¼ cup powdered sugar
방향
Gather the ingredients.
Preheat the oven to 425 degrees F (220 degrees C). Grease an 8-inch cake pan with butter and lightly dust with flour.
Slice the strawberries and toss them with 1/3 cup of white sugar. Set aside.
Combine flour, 1/4 cup of white sugar, baking powder, and salt in a medium bowl; cut in butter with a pastry blender or two knives until mixture resembles coarse crumbs. Make a well in the center of mixture; add beaten egg, half-and-half, and 1 teaspoon vanilla. Stir mixture until just combined and no dry spots remain, being careful not to overmix.
Spoon batter evenly into prepared cake pan.
Bake in the preheated oven until a toothpick inserted into the cake comes out clean and top is golden brown, about 18 minutes. Let cool partially in cake pan, about 10 minutes. Flip cake onto a clean work surface.
Meanwhile, beat heavy cream, powdered sugar, and remaining 1 teaspoon vanilla with an electric mixer on medium-high speed until soft peaks form, about 3 minutes. Set aside.
Cut partially cooled cake in half horizontally, making 2 layers; set top layer aside. Drain reserved strawberries in a colander placed over a small bowl, reserving any juice. Brush strawberry juice evenly over top of bottom cake layer. Evenly arrange ½ of the drained strawberries over bottom layer of cake.
Spread ½ of whipped cream evenly over strawberries; place top cake layer over whipped cream. Top with remaining strawberries and whipped cream.
Enjoy!
영양 정보
1회 제공량
-
칼로리
430 kcal
지방 전체
21 g
포화 지방
10 g
불포화 지방
0 g
트랜스 지방
-
콜레스테롤
66 mg
나트륨
347 mg
탄수화물 전체
55 g
식이섬유
4 g
총 당류
23 g
단백질
7 g
8 servings
분량30 minutes
활동 시간1 hour
총 시간