Easy Strawberry Shortcake
Two-ingredient biscuits help make this delicious dessert an easy treat to make.
- 2 lbs. (1 kg) fresh strawberries, stems removed
- ½ cup (125 mL), plus 1 tbsp (15 mL) sugar, divided
- 1 tbsp (15 mL) cornstarch
- ½ lemon
- 2 cups (500 mL) self-rising flour (see cook's tip)
- 1½ cups (375 mL) heavy whipping cream
- ½ tsp (2 mL) ground cinnamon
Preheat the oven to 400°F (200°C).
Place the strawberries, ½ cup (125 mL) of the sugar, cornstarch, and lemon juiced with the Citrus Press into the Rockcrok® Everyday Pan. Bring to a simmer over medium heat. Simmer for 10 minutes to reduce, using the Mix ‘N Chop to mash the strawberries.
Combine the flour and cream in a large mixing bowl and mix until just combined. Use the Large Scoop to add the dough to the pan with the strawberry mixture.
Combine the remaining sugar and cinnamon. Sprinkle the mixture over the biscuits. Bake, uncovered, for 20 minutes, or until the biscuits are lightly browned.
Remove the pan from the oven and let it stand for at least 5 minutes before serving.
- 8 servings
Nutrients per serving:
U.S. Nutrients per serving: Calories 350, Total Fat 17 g, Saturated Fat 10 g, Cholesterol 60 mg, Sodium 420 mg, Carbohydrate 47 g, Fiber 3 g, Sugars 18 g, Protein 5 g
Biscuits are usually made with flour, baking powder, butter, and milk. The biscuits in our recipe only have two ingredients. It works because the high fat content in heavy cream takes the place of butter and creates a light and fluffy biscuit. You can substitute self-rising flour with 2 cups (500 mL) of all-purpose flour, 1 tbsp (15 mL) of baking powder, and ½ tsp (2 mL) of salt.