Strawberry Shortcake Recipe
* 2 cups flour
* 3/4 cup milk
* 1 tablespoon baking powder
* 1/2 teaspoon salt
* 3 tablespoons sugar
* 6 tablespoons butter
* 1 quart fresh strawberries
* 1/3 cup sugar
* 1 1/2 cups whipping cream
Prepare strawberries an hour before serving. Rinse the strawberries under cold water; drain well.
Slice the strawberries in halves; place in a bowl. Sprinkle with the sugar; cover and let stand at
room temperature for about 1 hour.
Tip: Leave 8-12 strawberries whole for decorating.
Whip the cream until it holds a soft peak. Cover and refrigerate until ready to serve.
Preheat the oven to 425 degrees Fahrenheit.
Use a large bowl to combine flour, sugar, baking powder and salt. Mix thoroughly.
Cut butter into small pieces and work in with fingertips.
Make a well in the center. Stir in milk. Mix just until dough is moist. Let dough stand for a
Turn into a buttered and floured round cake pan and pat into shape. Brush on a little milk or
cream and sprinkle tops with some sugar, if desired.
Bake for 10 to 15 minutes, until risen and golden brown. Test with a toothpick inserted in the
center. If it comes out with dough clinging to it, lower the heat to 350° and bake about 5 more
Remove from the pan and split horizontally with a serrated knife. Butter the hot biscuits then top
with the strawberries. Serve with whipped cream for topping.
- 1 cup strawberries
- 1 cup cream cheese (20% fat)
- 1 lemon
- 2 eggs
- 1/4 cup sugar
- 5 leaves gelatine
Squeeze the lemon and keep lemon juice. Separate egg white from the yolk.
Soak the leaf gelatine at least 5 minutes in cold water. Squeeze out excess water and place in
Place two thirds of the strawberries in a blender. Blend until smooth. Add cream cheese, lemon
juice and sugar and process for 15 more seconds.
Melt the gelatine slowly over gentle heat. Once it has melted, add the gelatine carefully to the
strawberry mixture. Put in fridge and wait until the mousse starts to gelatinize.
Beat egg whites and gently mix into strawberry mousse. Put the mousse into the fridge for 2-3
Then spoon the strawberry mousse into dessert dishes. Top each dessert with 2 whole
Strawberry Cinnamon Muffins
- 2 eggs
- 2/3 cup sugar
- 1/2 cup milk
- 1/4 cup plain yogurt
- 1 teaspoon vanilla
- 1/2 stick butter, melted and cooled
- 2 cups flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1 1/2 cups strawberries cut in chunks
Preheat oven to 375°. Grease muffin tin or line with paper cups.
In a large mixing bowl, whisk together eggs and sugar. Add milk, yogurt, vanilla, and melted
butter. Gently whisk.
In another bowl, combine flour, baking powder, salt, and cinnamon. Add to milk mixture and stir
just until flour disappears. Gently stir in berries.
Spoon thick batter into muffin cups to the top. Bake about 25 minutes. Invert and cool on rack.