High Fructose Corn Syrup Free Strawberry Shortcake with Whipped Cream
Total time1 hr 8 min
Prep time20 min
Cook time18 min
4.9(7)
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Learn more →Ingredients
6 servings
For the strawberries
- 1 lb fresh strawberries, hulled and sliced
- 3 tbsp granulated sugar
For the biscuits
- 2 cups all-purpose flour
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- 6 tbsp unsalted butter, cold and cut into ½-inch cubes
- ¾ cup heavy cream, plus 2 tbsp for brushing
- 2 tbsp heavy cream, for brushing
- 1 tbsp turbinado sugar, for sprinkling
For the whipped cream
- 1 cup heavy cream, cold
- 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 rimmed baking sheet with parchment paper.
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