The Pioneer Woman Tasty Kitchen
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Strawberry Shortcake

3.00 Mitt(s) 1 Rating(s)1 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 5

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Level: Easy

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Description

Delicious sweet biscuits filled with fresh strawberries and homemade Chantilly cream.

Ingredients

  • 1 pint Strawberries, Sliced
  • FOR THE SWEET BISCUITS:
  • 2 cups All-purpose Flour
  • 3 Tablespoons Granulated Sugar Plus More For The Top Of The Biscuits
  • 1 Tablespoon Baking Powder
  • ¼ cups Cold, Cubed Butter
  • 1 cup Cold Milk
  • Pinch Of Lemon Zest
  • FOR THE CHANTILLY CREAM:
  • 1 cup Cold Heavy Cream
  • 2 Tablespoons Powdered Sugar
  • 2 teaspoons Vanilla Extract

Preparation

For the sweet biscuits:
Preheat oven to 425°F. Line a baking sheet with parchment paper or a silicone mat.

In a large bowl, whisk flour, baking powder, and sugar.

With a pastry cutter or a fork, cut in butter with the dry ingredients until mixture resembles coarse crumbs. Add milk and lemon zest and stir until well combined.

Drop 2 tablespoons of dough for each biscuit onto the baking mat. Sprinkle a little sugar on the top to the biscuit mounds. Bake 13–15 minutes or until lightly brown. Allow to cool for 10 minutes.

For the Chantilly cream:
In a medium-size, bowl, add cold heavy cream, powdered sugar, and vanilla extract. Using a hand mixer or electric mixer, whip on high until peaks start to form.

Slice biscuits in half horizontally and fill with sliced strawberries and a dollop of cream. Place the top of the biscuit back on and enjoy.

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Profile photo of Shawna C

Shawna C on 7.17.2019

Biscuits turned out a bit tough and bland. The former could have been my mixing technique, but I probably won’t make them again. Three mitts because my less-picky husband and kids thought they were fine, and they might have had a better texture if made by someone with more of a knack.

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