Low Sodium Easy Strawberry Shortcake

Total time1 hr 8 min

Prep time20 min

Cook time18 min

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Ingredients

6 servings

For the strawberries

1 lb fresh strawberries, hulled and sliced
GPC Strawberries Clear Springs Strawberries Naturipe Farmed Fresh Strawberries Oppy's Ocean Spray Strawberries Dole Strawberries
See all
3 tbsp granulated sugar

For the biscuits

2 cups all-purpose flour
2 tbsp granulated sugar
1 tbsp baking powder
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
6 tbsp unsalted butter, cold and cut into small cubes
¾ cup heavy cream, plus 1 tbsp for brushing
1 tbsp heavy cream, for brushing
1 tsp vanilla extract

For the whipped cream

1 cup heavy cream
2 tbsp powdered sugar
½ tsp vanilla extract

Instructions

1
Toss the sliced strawberries with 3 tbsp granulated sugar in a medium bowl until evenly coated. Set aside at room temperature for at least 30 minutes, until the berries have released their juices and the sugar has dissolved into a light syrup.
2
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

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