6 Serves
74 Mins
Preheat your oven to 175°C and line a baking sheet with parchment paper.
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Vitamin E
2 mg / 15 mgVitamin K
336 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
66 µg / 400 µgCalcium
394 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
64 mg / 420 mgPhosphorus
180 mg / 1,250 mgPotassium
401 mg / 4,700 mgSodium
305 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
3 g / 28 gSugar
14 g / 50 gSaturated Fat
30 g / 20 gCholesterol
147 mg / 300 mgCaffeine
0 mgNet Carbs
51 gAlcohol
0 g
In a large mixing bowl, whisk together the flour, sugar, and baking powder.
Cut the chilled butter into the dry mixture using a pastry cutter until it resembles coarse crumbs.
Gently fold in the heavy cream until a soft dough forms, then drop portions onto the prepared baking sheet.
Bake the shortcakes in the oven for 25-30 minutes until golden brown, then transfer to a wire cooling rack.
While the cakes cool, whip the heavy cream and sugar together using an electric mixer until stiff peaks form.
Slice the fresh strawberries and assemble the shortcakes by layering the biscuits with whipped cream and berries.
3
g50
g10
g
