Dessert

Strawberry Shortcake King Arthur Small Batch is for Dessert.

Strawberry Shortcake King Arthur Small Batch takes several minutes to prepare.

Strawberry Shortcake King Arthur Small Batch takes several minutes to cook.

Strawberry Shortcake King Arthur Small Batch makes 3 servings.

The ingredients for Strawberry Shortcake King Arthur Small Batch are:

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

Here is how you make Strawberry Shortcake King Arthur Small Batch:

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 flourpinch 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

The nutritional information for Strawberry Shortcake King Arthur Small Batch is:

• 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