Nickel Allergy Friendly Strawberry Shortcake with Whipped Cream

Total time1 hr 8 min

Prep time20 min

Cook time18 min

Nickel Allergy Friendly Strawberry Shortcake with Whipped Cream

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Ingredients

6 servings

For the strawberries

1 lb fresh strawberries, hulled and sliced
3 tbsp granulated sugar
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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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