Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Strawberry | 1 cup (152g) | 49 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 1/2 cups cold whipping cream
- Fresh Strawberry Sauce
- 1 pint basket California strawberries (12 ounces), stemmed and halved
- Sugar to taste
- 1 pint basket California strawberries (12 ounces), stemmed and sliced
- 1 1/2 cups whipping cream, whipped and sweetened with sugar, to taste
- Mint sprigs, for garnish
- =
Directions
Heat oven to 350 degrees. To make shortcakes, in bowl, mix flour, sugar, baking powder and salt. Gently stir with fork, gradually mix in cream until just combined. Mixture should barely hold together. With hands, form dough into six balls; place 3 inches apart on parchment-lined baking sheet. Bake in center of oven 25 to 30 minutes until light golden brown, cool on baking sheet. Meanwhile, to make Fresh Strawberry Sauce, in blender container, purée strawberries until smooth. Sweeten to taste with sugar; cover and set aside. Split shortcakes horizontally. Divide sauce among six dessert plates; top each with a shortcake bottom, 1/4-cup sliced strawberries and ¼-cup whipped cream. Cover with shortcake tops. Spoon remaining strawberries and whipped cream over shortcakes, dividing equally. Garnish with mint sprigs. Yield: Makes 6 servings.