fbpx kennethtemple.com

Strawberry Shortcakes with Honey Whipped Cream

Share on facebook
Share on twitter
Share on linkedin
Share on reddit
Share on pinterest
Share on email

Strawberry Shortcake with Honey Whipped Cream

Tips for success: You can use whatever milk you have in the fridge for this recipe. I use shortening it produces a more tender shortcake than when it’s made with butter. The secret to a fast and great whipped cream is placing the bowl and beaters in the freezer (my preference) or fridge 15 minutes before making it. You can store the extra in an airtight container in the fridge for 7 days.

 

Strawberry Shortcake with Honey Whipped Cream

Kenneth
Tips for success: You can use whatever milk you have in the fridge for this recipe. I use shortening because it produces a more tender shortcake than when it’s made with butter. The secret to a fast and great whipped cream is placing the bowl and beaters in the freezer (my preference) or fridge 15 minutes before making it. You can store the extra in an airtight container in the fridge for 7 days.
No ratings yet
Total Time 35 mins
Servings 16 persons
Calories

Equipment

  • Baking sheet
  • Large mixing bowl
  • Medium mixing bowl
  • Dry measuring cups
  • Dry measuring spoons
  • Medium sauce pot
  • Cutting board

Ingredients
  

Shortcakes:

  • 4 cups unbleached flour
  • 6 tablespoons sugar
  • 2 tablespoons baking powder
  • 1 teaspoon kosher salt
  • 1 stick shortening cut in tablespoons
  • 2 eggs beaten
  • 1 tablespoon vanilla extract
  • 1 cup milk

Strawberry Preserve:

  • 16 oz. strawberries tops removed sliced
  • ¼ cup sugar
  • juice of 1 lemon

Honey Whipped Cream:

  • 1 ½ cup cold heavy cream
  • 2 tablespoons sugar
  • 1 teaspoon vanilla
  • 2 tablespoons honey

Instructions
 

  • In a large bowl, mix together the flour, sugar, baking powder and kosher salt. Add the shortening until it looks like coarse cornmeal. Add the eggs, vanilla and milk, stir until dough is formed. Use a ¼ cup dry measuring cup (spray with cooking spray or rub oil inside to prevent sticking) drop on a foiled lined baking sheet. Pop in the oven for 12 to 15 minutes or until golden brown.
  • While shortcakes bake, turn on the heat to medium in a medium sauce pot add the strawberries, brown sugar, lemon juice and strawberry preserve bring to a simmer and then cook for 5 minutes, stirring occasionally.
  • In a large bowl add the heavy cream, sugar, vanilla and honey, beat on medium speed for 1 to 2 minutes, whipped cream should be light and airy.
  • To serve, cut the shortcakes in half, place strawberry preserve on bottom biscuit, add a dollop of whipped cream, then place top half biscuit on top and more whipped cream on top, then serve.

Notes

Preheat oven 425 degrees
Cooked this recipe?Let me know how it was!
Instagram
Facebook

Made this recipe? Take a picture and tag me on Instagram (@kennethtemple_) or Facebook (@ChefKennethTemple)!

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Tired of Cooking the Same Thing?

Subscribe today and receive weekly inspiring and flavorful recipes.

We have exclusive properties just for you, Leave your details and we'll talk soon.

Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incid idunt ut labore ellt dolore.

Tired of Cooking the Same Thing?

I know finding cooking inspirations can be hard. Subscribe today and receive weekly inspiring and flavorful recipes.