Kid-Friendly: Strawberry Shortcake

Votes: 1

Time: 1 hour 14 minutes
Complexity: easily
Servings: 12

Nutritional value per serving:

Serving size: 1 of 16 servings
Calories 272, total fat 17 G., saturated fats 10 G., proteins 3 G., carbohydrates 29 G., fiber 1 G., cholesterol 61 mg, sodium 159 mg, sugar 15 G.

This recipe for simple strawberry shortcakes is perfect for a fun workshop with kids at a birthday party or in the classroom. The layered biscuits and strawberries can be prepared in advance, and the cream whips easily to the desired consistency, even without a mixer, in an airtight container—kids will have enough energy to whip it up! Younger children can mix the sugar and berries, fold the dry ingredients into the batter, cut and arrange the biscuits, whip the cream, and assemble the cakes. Older kids can make the cakes themselves from start to finish. All you need to do is supervise the oven.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Strawberry

2 cups strawberries, hulled and thinly sliced (can be prepared the day before)
1/4 cup sugar
1 lemon

Biscuits (can be measured in advance)

2 cups of premium flour + extra for working with the dough
3 tbsp sugar + extra for sprinkling
1 tbsp baking powder
0.5 tsp salt
1.5 cups heavy cream, plus extra for greasing
Zest and juice of half a lemon
Special equipment: a 5cm diameter cookie cutter, an airtight plastic container (at least 1 litre capacity) for whipping the cream

Whipped cream

1.5 cups heavy cream
1/3 cup sugar
1 tsp vanilla extract
Fresh mint, for garnish

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: strawberry, lemon juice, premium flour, cream, mint

Cooking the dish according to the recipe:

First, prepare the strawberries:

Combine the sliced strawberries in a large bowl with the sugar and lemon juice. Set aside, stirring several times, until the berries release their juices, about 30 minutes.
Prepare the buns:

Preheat oven to 220°C. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the cream. Stir in the lemon zest and juice. Using a wooden spoon, mix the dough together. Form the dough into a ball and transfer it to a floured work surface. Flatten it into a 1 cm thick circle. Cut out as many circles as possible using a 5 cm cookie cutter. Carefully gather the scraps and repeat.

Place the dough circles on two parchment-lined baking sheets, spacing them 2.5 cm apart. Brush the tops with cream and sprinkle with a little sugar. Bake on the middle rack of the oven until golden brown, about 12 minutes. Let cool while you whip the cream.
Prepare whipped cream:

Combine the cream, sugar, and vanilla extract in an airtight container. Whip or shake with the lid on until soft peaks form.

Innings:

Use a fork to split the buns horizontally in half. Top the bottom halves with some juicy strawberries and whipped cream. Top with the top halves. Top with more whipped cream and garnish each serving with a mint leaf, if using.