HOMEMADE STRAWBERRY SHORTCAKES

Homemade Strawberry Shortcakes image

If making a batch of homemade strawberry shortcakes is a summer tradition in your house or you've been on the hunt for a delicious way to enjoy juicy, crimson berries, then these strawberry shortcakes from scratch is just what you need. Homemade sugar-studded biscuits are baked until golden brown and topped with sweetened whipped cream and succulent strawberries for a classic warm-weather treat that's perfect on any sunny day.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 1h

Yield 12

Number Of Ingredients 11

Ingredients

2 bags (10 oz each) Cascadian Farm® frozen organic strawberries, thawed (do not drain)
1/4 cup granulated sugar
1/3 cup butter, chilled, cut into small pieces
2 1/2 cups Gold Medal™ all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 cup milk
1 egg yolk, slightly beaten
1 teaspoon granulated or coarse decorating sugar
3/4 cup whipping cream

Steps:

Heat oven to 400°F. In large bowl, mix strawberries (with juices) and 1/4 cup sugar; set aside.
In medium bowl, cut butter into flour, 1/3 cup sugar, the baking powder and salt, using pastry blender or 2 forks, until mixture looks like coarse crumbs. Stir in milk.
Place on lightly floured surface; knead 5 to 7 times or until dough forms. Pat dough 1/2 inch thick; cut out 12 rounds with 2 1/2-inch round cutter. Place on ungreased cookie sheet. Brush egg yolk over rounds; sprinkle with 1 teaspoon sugar.
Bake 12 to 15 minutes or until golden brown. Cool 15 minutes.
In chilled small bowl, beat whipping cream with electric mixer on high speed until soft peaks form. Split shortcakes in half horizontally. Spoon strawberries between halves and over tops. Top with whipped cream and additional strawberries.

Nutrition Facts : Calories 260, Carbohydrate 35 g, Cholesterol 50 mg, Fat 2, Fiber 2 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 14 g, TransFat 0 g