Description
People love the tender shortcake layered with berries and whipped cream in this large strawberry shortcake. Refrigerate leftovers.
Ingredients
- 4 cups sliced fresh strawberries
- ½ cup white sugar
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- ⅓ cup shortening
- ¾ cup buttermilk
- 2 tablespoons unsalted butter, melted
- 1 cup heavy whipping cream
- ¼ cup honey
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
- Combine strawberries and sugar in a small bowl; cover and refrigerate until serving.
- Combine flour
- baking powder
- salt
- and baking soda in a large bowl. Cut in shortening until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Turn onto a lightly floured surface; knead 8 to 10 times.
- Divide dough in half. Gently pat each portion into an 8-inch circle on the 2 prepared baking sheets. Brush each with butter.
- Bake in the preheated oven until golden brown
- 13 to 15 minutes. Remove to wire racks to cool
- 10 to 15 minutes.
- While shortcakes cool
- beat cream in a large bowl until it begins to thicken. Add honey; beat until stiff peaks form.
- Place 1 cooled shortcake on a serving platter; layer with 1/2 of the strawberries and whipped cream. Top with remaining shortcake
- strawberries
- and cream. Serve immediately.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 45 mins
Servings: 8