Nut-Free Strawberry Shortcake
This Nut-Free Strawberry Shortcake features fluffy, tender biscuits layered with fresh strawberries and whipped cream, making it a delightful and safe treat for those with nut allergies. The sweet and juicy strawberries perfectly complement the light and airy shortcakes, creating a classic dessert that's both delicious and worry-free.
Cuisine: American
Cooking time: 25 minutes
Serves: 4
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, cold and cubed
- 1 cup heavy whipping cream
- 2 cups fresh strawberries, sliced
Instructions
- 1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- 2. In a large mixing bowl, combine the all-purpose flour, baking powder, and granulated sugar.
- 3. Add the cold, cubed butter to the flour mixture and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
- 4. Gradually stir in 3/4 cup of heavy whipping cream until the dough comes together. Turn the dough out onto a floured surface and gently knead it a few times.
- 5. Roll the dough to about 1-inch thickness, then use a round cutter to cut out biscuits and place them on the prepared baking sheet. Bake for 12-15 minutes or until golden brown.
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