LARGE STRAWBERRY SHORTCAKE

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Large Strawberry Shortcake image

People love the tender shortcake layered with berries and whipped cream in this large strawberry shortcake. Refrigerate leftovers.

Provided by Gene Payne

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 45m

Yield 8

Number Of Ingredients 11

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

Steps:

  • 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.

Nutrition Facts : Calories 434 calories, Carbohydrate 53.5 g, Cholesterol 49.3 mg, Fat 23.2 g, Fiber 2.5 g, Protein 5.2 g, SaturatedFat 11 g, Sodium 322.6 mg, Sugar 26.5 g

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