Recipe : Simple Strawberry Shortcake
Strawberry Shortcake is a dessert favored that we just love! in case you revel in strawberries that is a real crowd pleaser. Strawberries are positioned upon biscuit-kind shortbreads and then smothered with whipped cream, non-dairy whipped topping or ice cream. Triple yummy! whilst the original recipe called for shortening I’ve changed that to coconut oil considering the fact that I’ve tried to eliminate as many hydrogenated oils as possible from my diet plan. If i've quite a few strawberries accessible, I commonly double the recipe and make this in two round torte dishes. Then I sprinkle sugar over the top of the shortcake earlier than baking. The cake is cut in eighths, then every triangle is break up in half of. every layer is included with strawberries earlier than smothering it all in whipped topping. It’s entirely sensational.
Prep Time : 20 minutes
Cook Time : 20 minutes
Serve : 8
Ingredients :
- 1 lb. sparkling Driscoll'sstrawberries
- 1 cup sugar
- 2 cups UNBLEACHED all-purpose flour
- 2 tbsp. sugar
- 3 tsp. baking powder
- 1 tsp. pink Himalayan sea salt
- 1/3 cup coconut oil or unsalted butter
- 1 cup milk cream or Almond Breeze
- butter if preferred
- 8 oz. ctn. TruWhip non-dairy Whipped topping or other non-dairy whipped topping
- 2 tbsp. sugar
- additional strawberries for garnish
How To Make :
- Slice strawberries; sprinkle with 1 cup sugar and let stand 1 hour.
- heat oven to 450°.
- Grease a 10” round layer torte dish.
- measure flour, 2 tbsp. sugar, baking powder and salt right into a bowl.
- cut in coconut oil very well till combination looks like coarse crumbs.
- Stir in milk or Almond Breeze simply until combined.
- spread into prepared baking dish.
- Sprinkle with 2 tbsp. sugar.
- Bake 15-20 minutes or till golden brown.
- reduce shortcake into eight servings.
- cut up each piece in half of.
- unfold with butter,if desired.
- Fill and top with berries.
- Serve heat with whipped cream or non-dairy whipped topping.
Recipe Source : Strawberry Shortcake
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