Strawberry Shortcake King Arthur Small Batch
Nutritional Info
- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 452.6
- Total Fat: 24.1 g
- Cholesterol: 92.9 mg
- Sodium: 592.2 mg
- Total Carbs: 49.6 g
- Dietary Fiber: 1.3 g
- Protein: 7.3 g
View full nutritional breakdown of Strawberry Shortcake King Arthur Small Batch calories by ingredient
Introduction
Makes 3 servings!Make on a food scale
Similar to the Bisquick shortcakes. :)
Calories do not include 0 point strawberries. Calories are for the biscuits, sugar in the strawberries and whipped cream
Original recipe makes 9 biscuits:
https://www.kingarthurflo
ur.com/recipes/strawberry-shortcake-re
cipe Makes 3 servings!
Make on a food scale
Similar to the Bisquick shortcakes. :)
Calories do not include 0 point strawberries. Calories are for the biscuits, sugar in the strawberries and whipped cream
Original recipe makes 9 biscuits:
https://www.kingarthurflo
ur.com/recipes/strawberry-shortcake-re
cipe
Number of Servings: 3
Ingredients
-
76 Heavy Whipping Cream
0.25 fl oz Milk, 3.25%
76 mL Milk, 3.25%
0.33 large Egg, fresh, whole, raw
0.33 tsp Salt
1 tsp Vanilla Extract
0.25 fl oz Lemon Juice
1 tsp Baking Powder
0.12 tsp Baking Soda
12 Granulated Sugar
21 Granulated Sugar
139 Wheat flour, white, all-purpose, unenriched
0.50 oz Mountain High Original Plain Yoghurt
1 tsp demara brown sugar
47 grams Butter, salted
Directions
To prepare the fruit:
445 grams Strawberries, fresh
21 grams Granulated Sugar
1/2 tsp Lemon Juice
Mash half of the the strawberries. Slice the remaining strawberries, and mix all of the berries with the sugar and lemon juice. Let rest 1 hour.
Preheat the oven to 425°F. Lightly grease a baking sheet, or line it with parchment.
To make the biscuits: Whisk together:
139 grams all-purpose flour
pinch of Salt
1 tsp Baking Powder
1/8 tsp Baking Soda
12 grams Granulated Sugar
44 grams COLD Butter, salted
Work in the cold butter until the mixture is crumbly.
Whisk wet ingredients together in a cup measure:
1/3 large Egg, fresh, whole, raw (20 grams)
14 grams Mountain High Original Plain Yoghurt
1/2 cap Vanilla Extract
76 mL Milk, 3.25%
Add the wet all at once to the dry ingredients and stir until the liquid is absorbed.
Turn the dough out onto a lightly floured surface and knead four or five times, just until it holds together. Pat the dough out in a rectangle until it's about 1/2" to 3/4" thick, and cut it into 3 equal squares. (My dough was too wet to do this... I didn't bother kneading and just smushed them into a rectangle.)
Place the biscuits on the prepared baking sheet, brush the tops with a tsp of milk for a shiny surface, and sprinkle with course sugar, if desired.
Bake for 10 to 12 minutes, until the tops are golden brown. Remove them from the oven and cool for 15 minutes before serving. (My oven needed 12 minutes.)
To assemble the shortcakes: Whip 76 grams of heavy whipping cream in a COLD 1 cup measuring cup until soft peaks form.
Just before serving, split open the biscuits, spoon half the berries and whipped cream on the bottom half, top with remaining biscuit halves, and spoon on the remaining berries and cream.
Tips from King Arthur Bakers:
For highest-rising biscuits, use a sharp biscuit cutter (or knife), rather than a drinking glass. A sharp cutter cuts the edges cleanly, rather than mashing them together; a sharp cut allows the biscuits to rise higher.
Serving Size: 1 biscuit
445 grams Strawberries, fresh
21 grams Granulated Sugar
1/2 tsp Lemon Juice
Mash half of the the strawberries. Slice the remaining strawberries, and mix all of the berries with the sugar and lemon juice. Let rest 1 hour.
Preheat the oven to 425°F. Lightly grease a baking sheet, or line it with parchment.
To make the biscuits: Whisk together:
139 grams all-purpose flour
pinch of Salt
1 tsp Baking Powder
1/8 tsp Baking Soda
12 grams Granulated Sugar
44 grams COLD Butter, salted
Work in the cold butter until the mixture is crumbly.
Whisk wet ingredients together in a cup measure:
1/3 large Egg, fresh, whole, raw (20 grams)
14 grams Mountain High Original Plain Yoghurt
1/2 cap Vanilla Extract
76 mL Milk, 3.25%
Add the wet all at once to the dry ingredients and stir until the liquid is absorbed.
Turn the dough out onto a lightly floured surface and knead four or five times, just until it holds together. Pat the dough out in a rectangle until it's about 1/2" to 3/4" thick, and cut it into 3 equal squares. (My dough was too wet to do this... I didn't bother kneading and just smushed them into a rectangle.)
Place the biscuits on the prepared baking sheet, brush the tops with a tsp of milk for a shiny surface, and sprinkle with course sugar, if desired.
Bake for 10 to 12 minutes, until the tops are golden brown. Remove them from the oven and cool for 15 minutes before serving. (My oven needed 12 minutes.)
To assemble the shortcakes: Whip 76 grams of heavy whipping cream in a COLD 1 cup measuring cup until soft peaks form.
Just before serving, split open the biscuits, spoon half the berries and whipped cream on the bottom half, top with remaining biscuit halves, and spoon on the remaining berries and cream.
Tips from King Arthur Bakers:
For highest-rising biscuits, use a sharp biscuit cutter (or knife), rather than a drinking glass. A sharp cutter cuts the edges cleanly, rather than mashing them together; a sharp cut allows the biscuits to rise higher.
Serving Size: 1 biscuit
